Bang bang chicken with Sichuan salad

Bang bang chicken with Sichuan salad

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Cooking time

Prep: 25 mins Cook: 40 mins plus marinating

Skill level

Easy

Servings

Serves 4

These Chinese-style drumsticks and thighs with spiced, shredded vegetables and a peanut chilli sauce are budget and barbecue-friendly

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
603
protein
31g
carbs
22g
fat
43g
saturates
9g
fibre
5g
sugar
21g
salt
3.6g

Ingredients

For the salad

  • 1 tsp Sichuan peppercorn
  • 1 large cucumber, peeled, deseeded and cut into matchsticks
  • 2 large carrots, cut into matchsticks
  • 1 bunch spring onion, shredded
  • 1 tbsp sesame oil
  • juice ½ lime
  • handful chopped coriander

For the chicken

  • 1kg pack chicken drumsticks and thighs
  • 1 tbsp olive oil
  • 1 tsp Chinese five-spice powder

For the sauce

  • 140g chunky peanut butter
  • 100ml low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 2 tbsp granulated sugar
  • 2 red chillies, deseeded and finely chopped

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Method

  1. 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. 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. Whisk together all the ingredients for the sauce until smooth, adding water if needed.
  4. Drain the cucumber and mix through the carrots, spring onions, sesame oil, lime juice and coriander. Serve everything on a big platter to share.

Recipe from Good Food magazine, August 2013

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