Bang Bang Chicken Salad

Cook Time 35 Minutes

Servings 2


1 tsp Sichuan peppercorns
3 tbsp white sesame seeds
1 ½ tsp caster sugar
1 ½ tsp Chinkiang black vinegar
1 ½ tsp soy sauce
1 tsp toasted sesame oil
1 tsp chilli oil

2 chicken breasts (or 3 thighs if preferred), skinless and boneless, at room temperature
½ tsp sea salt
1 continental cucumber, seeded, peeled and cut into thin matchsticks, to serve
2-3 spring onions (white and green part), trimmed and thinly sliced, to serve


To make the dressing, first toast the Sichuan peppercorns and sesame seeds in a dry frypan until the sesame seeds turn golden brown. Transfer to a mortar, add the caster sugar and grind to a smooth paste. Add in the remaining sauce ingredients and combine well. Place a steamer on top of a large pot or wok of water and bring the water to a simmer. Place the breasts or thighs in the steamer and steam over very low heat for 15-20 minutes until just cooked through. Rest for 5 minutes. With a mallet or the flat side of a heavy knife, bash the chicken a little so that the muscle fibres separate. Sprinkle salt on your hands and tear the chicken into thin shreds. If you prefer, you can just slice the chicken thinly. Toss the dressing through the chicken so it is well coated. Arrange the cucumber on your serving dish, place the chicken on top and scatter with the spring onions. Drizzle with a little extra chilli oil and serve.


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