Best Bang Bang Chicken Salad Recipes

BANG BANG CHICKEN WITH SICHUAN SALAD

Bang bang chicken with Sichuan salad image

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

Provided by James Martin

Time 1h5m

Number Of Ingredients 16

Ingredients

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
1kg pack chicken drumsticks and thighs
1 tbsp olive oil
1 tsp Chinese five-spice powder
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

Steps:

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.
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.
Whisk together all the ingredients for the sauce until smooth, adding water if needed.
Drain the cucumber and mix through the carrots, spring onions, sesame oil, lime juice and coriander. Serve everything on a big platter to share.

Nutrition Facts : Calories 603 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 3.6 milligram of sodium

BANG, BANG CHICKEN SALAD

Bang, Bang Chicken Salad image

Make and share this Bang, Bang Chicken Salad recipe from Food.com.

Provided by Chef mariajane

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 tablespoons honey dijon mustard
3 tablespoons peanut oil
1 tablespoon toasted sesame oil
1 tablespoon lime juice, freshly squeezed
1 tablespoon fresh ginger, finely garted
1 tablespoon soy sauce
2 cups cooked chicken, diced into 1/4 inch cubes (rotisserie, grilled or leftover)
2 cups napa cabbage, finely sliced (about 1/2 head)
1 1/2 cups roasted unsalted cashews
1/2 cup mandarin orange pieces, drained
1/4 cup cilantro leaf, stemmed, chopped
4 green onions, sliced finely
4 outer iceberg lettuce leaves
salt
red pepper flakes

Steps:

In large bowl, whisk together mustard, oils, lime juice, ginger and soy sauce. Just before serving, add chicken, cabbage, nuts, mandarin oranges, cilantro and green onions. Toss thoroughly and season to taste with salt and red pepper flakes.
Serve in leafy bowls if desired.
PRESENTATION FOR BLIND SERVINGS: Roll 3 tablespoons of salad in a Boston lettuce leaf and use chives to tie both ends like a firecracker.

Nutrition Facts : Calories 545.6, Fat 41.4, SaturatedFat 7.6, Cholesterol 52.5, Sodium 319.1, Carbohydrate 20.9, Fiber 2.9, Sugar 6.4, Protein 27.2

BANG BANG CHICKEN SALAD

Bang Bang Chicken Salad image

Traditionally bashed with a heavy mallet to make it easier to shred the chicken, this popular street snack is named after the 'bang' sound as the mallet hits the board!

Provided by English_Rose

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 large boneless skinless chicken breast
4 scallions, chopped
2 tablespoons peanut oil
2 small mild red chilies, seeds removed and chopped
1 inch piece gingerroot
1 teaspoon sesame seeds, toasted
1 tablespoon peanut butter, smooth
1 tablespoon sesame oil
1 teaspoon brown sugar
1 dash rice wine
2 ounces bean sprouts
3 scallions, shredded
2 ounces carrots, finely grated

Steps:

Place the chicken in a small saucepan, pour over enough water to cover and add a handful of chopped scallions.
Cover and poach the chicken for about six minutes over a low heat.
Remove the chicken from the pan, and when cool, finely shredded.
Heat the oil in a wok over a high heat and add the chopped chilies, ginger, toasted sesame seeds, peanut butter, sesame oil, brown sugar and rice wine to the pan.
Turn down the heat and bring the sauce to a simmer. Cook down for about 1-2 minutes before removing the wok from the heat and leaving the sauce to cool.
In a large pan of boiling water, blanch the beansprouts for a few seconds, drain and pat dry with a cloth. Mix the beansprouts with the scallions and carrots and divide the salad between four plates.
Top with the shredded chicken breast and drizzle over the peanut sauce before serving at room temperature.

Nutrition Facts : Calories 360.4, Fat 26.2, SaturatedFat 4.4, Cholesterol 34.2, Sodium 109.8, Carbohydrate 15.7, Fiber 3.9, Sugar 8.6, Protein 18.7