Bang bang chicken with Sichuan salad

Bang bang chicken with Sichuan salad

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(3 ratings)

Prep: 25 mins Cook: 40 mins plus marinating


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: per serving

  • kcal603
  • fat43g
  • saturates9g
  • carbs22g
  • sugars21g
  • fibre5g
  • protein31g
  • salt3.6g
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    For the salad

    • 1 tsp Sichuan peppercorn
    • 1 large cucumber, peeled, deseeded and cut into matchsticks
    • 2 large carrots, cut into matchsticks



      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 1 bunch spring onion, shredded
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • 1 tbsp sesame oil
    • juice ½ lime



      The same shape, but smaller than…

    • handful chopped coriander

    For the chicken

    • 1kg pack chicken drumsticks and thighs
    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 tsp Chinese five-spice powder

    For the sauce

    • 140g chunky peanut butter

      Peanut butter

      pee-nut butt-ah

      Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

    • 100ml low-sodium soy sauce
      Soy sauce

      Soy sauce

      soy sor-s

      An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

    • 1 tbsp rice vinegar
    • 1 tbsp toasted sesame oil
    • 2 tbsp granulated sugar
    • 2 red chillies, deseeded and finely chopped


    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    30th Jul, 2016
    Sorry James this just didn't work. Not sure if the quantity of soy sauce is wrong but my peanut sauce was horrible! I wouldn't eat this again as it stands. The chicken was ok but nothing outstanding and the salad wasn't very exciting
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