Recipe information
Ingredients for - Bang bang chicken with Sichuan salad
1. 1 tsp Sichuan peppercorn -
2. 1 large cucumber , peeled, deseeded and cut into matchsticks -
3. 2 large carrots , cut into matchsticks -
4. 1 bunch spring onion , shredded -
7. handful chopped coriander -
8. 1kg pack chicken drumsticks and thighs -
10. 1 tsp Chinese five-spice powder -
11. 140g chunky peanut butter -
12. 100ml low-sodium soy sauce -
14. 1 tbsp toasted sesame oil -
15. 2 Tbsp granulated sugar -
16. 2 red chillies , deseeded and finely chopped -
How to cook deliciously - Bang bang chicken with Sichuan salad
1. Stage
Toast the peppercorns in a small frying pan until they begin to darken. Remove and cool, then crush with a large pinch of salt using a pestle and mortar. Mix in a bowl with the cucumber. Set aside.
2. Stage
Put the chicken in a bowl and rub in the oil and five-spice, leaving to marinate for an hour or use straight away. Cook on the barbecue, turning regularly, for 35-40 mins until the juices run clear.
3. Stage
Whisk together all the ingredients for the sauce until smooth, adding water if needed.
4. Stage
Drain the cucumber and mix through the carrots, spring onions, sesame oil, lime juice and coriander. Serve everything on a big platter to share.
