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Bon Bon Chicken Salad

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9 pounds chicken breasts, bone in
6 quarts chicken broth

3 tablespoons vegetable oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
3/4 cup tahini
1/2 cup Kikkoman Thai Style Chili Sauce
1/3 cup Kikkoman Soy Sauce
1/3 cup rice vinegar
3 tablespoons sugar
3/4 cup reserved chicken broth

2 pounds bean thread or rice stick noodles
1/3 cup Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil

6 cups cucumbers, peeled, seeded and cut into 1/4-inch slices
6 cups green onions, cut diagonally into thin slices
1/3 cup sesame seed, toasted


To make Chicken: In large pot; add broth to cover. Over high heat, bring to a boil; reduce heat and simmer, covered, about 20 minutes or until chicken is cooked through. Cool chicken in broth. Remove chicken from broth; strain and reserve broth. Remove and discard skin and bones; shred chicken into bite-size pieces.

To make Sauce: In saucepan over medium heat, heat oil with garlic and ginger just until it sizzles. Remove from heat; whisk in tahini, chili sauce, soy sauce, vinegar and sugar. Slowly whisk in broth until sauce has a thin, creamy consistency.

To make Noodles: Soak noodles in hot water about 5 minutes or until soft; drain. Cook noodles in boiling water about 3 minutes or until transparent; drain and cool in cold water. Drain well; toss with oil.Yield: 18 cups

For each serving, to order: Place 3/4 cup noodles in center of bowl or plate. Toss 1/2 cup chicken with 2 tablespoons sauce; mound on top of noodles. Arrange 1/4 cup cucumbers on one side of noodles and 1/4 cup green onions on opposite side. Sprinkle plate with 1 teaspoon sesame seed.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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