Bang bang chicken with Sichuan salad
- Preparation and cooking time
- plus marinating
- Serves 4
For the salad
For the chicken
For the sauce
- 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.