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

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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