Poultry Recipes - Bang Bang Chicken Recipe

Ingredients

• 3 chicken breast fillets

• 1 garlic clove, crushed

• 2.5ml/1/2 tsp black peppercorns

• 1 small onion, halved

• 1 large cucumber, peeled, seeded

• and cut into thin strips

• salt and ground black pepper

For the sauce:

• 45ml/3 tbsp toasted sesame paste

• 15ml/1 tbsp light soy sauce

• 15ml/1 tbsp wine vinegar

• 2 spring onions (scallions), chopped

• 2 garlic cloves, crushed

• 5 x 1 cm/2 x 1/2in piece fresh root ginger, peeled and cut into matchsticks

• 15ml/1 tbsp Sichuan peppercorns, dry-fried and crushed

• 5ml/1 tsp soft light brown sugar

For the chili oil:

• 60ml/4 tbsp groundnut (peanut) oil

• 5ml/1 tsp chili powder

Serves 4

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Method:

1. Place the chicken in a pan. Just cover with water; add the garlic, peppercorns and onion and bring to the boil. Skim the surface, season to taste, then cover. Cook for 25 minutes or until the chicken is just tender. Drain, reserving the stock.

2. Make the sauce by mixing the toasted sesame paste with 45ml/3 tbsp of the chicken stock, saving the rest for soup. Add the soy sauce, vinegar, spring onions, garlic, ginger and crushed peppercorns to the sesame mixture. Stir in sugar to taste.

3. Make the chili oil by gently heating the oil and chili powder together until foaming. Simmer for 2 minutes, cool, then strain off the red-colored oil and discard the sediment.

4. Spread out the cucumber batons on a platter. Cut the chicken into pieces the same size as the batons and arrange on top. Pour over the sauce, drizzle on the chili oil and serve.

Note: Toasted sesame paste gives this dish an authentic flavor, although crunchy peanut butter can be used instead.