Combine the ground sesame seeds, mirin, soy sauce, oyster sauce, doubanjiang, and ginger in a heat resistant, microwaveable bowl. Microwave for 2 minutes at 500 W.
Let cool, mix in the mayonnaise, then chill in the refrigerator. Now your bang bang sauce is ready.
Remove the excess fat from the chicken. Julienne the cucumber.
Boil the chicken until cooked though, remove from the pot, and cool.
Chop the chicken into bite-sized pieces and combine with cucumbers.
Pour the bang bang sauce over the chicken and cucumbers, toss, then serve.
Story Behind this Recipe
I came up with this when I had a craving for bang bang chicken.
You could also use chicken tenders. When making the bang bang sauce, leave out the mayonnaise when microwaving, then add it after it cools. I used Kikkoman's oyster sauce and Fuji Food's doubanjiang paste.