Bang bang chicken with Sichuan salad
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 4
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
Method
- STEP 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.
- STEP 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.
- STEP 3
Whisk together all the ingredients for the sauce until smooth, adding water if needed.
- STEP 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.
