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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Tony Tan’s Bang Bang Chicken

4.0

1 litre chicken stock (4 cups)

1 tbsp shaoxing rice wine

500 gm skinless chicken breast fillets or boned chicken marylands (1 lb 2 oz)

1 tbsp roasted sesame seeds or peanuts

1 small red chilli, thinly sliced

3 tbsp Chinese roasted sesame paste

2 tbsp light soy sauce

1 tbsp Chinkiang vinegar

2 tsp caster sugar, or to taste

2 tsp sesame oil

1 tbsp chilli oil

½ tsp chilli flakes

1 tsp crushed Sichuan peppercorns

2 tbsp chicken stock

2 spring onions, thinly sliced

1 handful of coriander sprigs

1 small cucumber, cut into short batons

Place the stock and Shaoxing rice wine in a saucepan and bring to the boil. Rub the chicken with salt and poach in the simmering stock until just tender (15-20 minutes). Remove from the stock (reserve stock for another use) and cool.
Whisk the dressing ingredients in a small bowl and season to taste with salt.
Beat the chicken lightly with a rolling pin or mallet to loosen the fibres. Using your fingers, shred the chicken into long strips along the grain. Transfer to a serving plate, add the salad ingredients and toss to combine. Drizzle with dressing to taste and sprinkle with sesame seeds or peanuts and sliced chilli. Serve with extra dressing on the side.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Chicken Dish

Cuisine🇨🇳Chinese

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 21 weeks ago

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