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Bang bang chicken with Sichuan salad

Bang bang chicken with Sichuan salad

A star rating of 3.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus marinating
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal603
fat43g
saturates9g
carbs22g
sugars21g
fibre5g
protein31g
salt3.6g
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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.

Recipe from Good Food magazine, August 2013

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A star rating of 3.8 out of 5.4 ratings
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