Bang Bang Chicken

I'm sure this is known by many names but I think Bang Bang is great! You can add even more flavour to the dish by garnishing it with toasted sesame seed before serving. If you make and enjoy this dish please take a photo and add to the recipe thank you

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

1 kgchicken meat mixture white and dark is fine or as you prefer
1peeled and sliced cucumber
1medium carrot cut into matchstick scripts
1/2-1 teaspoonroasted scechuan peppers
For the Sauce
2 tbspsesame seed paste-you can substitute chunky peanut butter if you wish
3 tbspsoy sauce
1 tablespoonrice vinegar, if you can find it red or black if not the normal will do
1 tablespoonAsian sesame seed oil
1 tablespoongranulated sugar
1-2 tbsphot chili oil or 1 to 2 teaspoons chili flakes-this is optional and to your taste
1 tablespoonshredded green onions/spring onion, white part only

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Steps

1

In a large saucepan, bring enough water to cover the chicken to a boil. When boiling add the chicken and cook for 20 minutes, until the chicken turned white and cooked through. Remove the chicken from the pot and let it cool
2

If using bone in chicken the bone it and cut into small strips as close to the size and thickness of matchsticks as possible.
3

Cut the peeled cucumber into slices to match the chicken. Peel the carrots and cut into thin matchstick strips as well.
4

In a small bowl, whisk together the sesame seed paste (or peanut butter) soy sauce, rice vinegar, sesame seed oil, sugar and hot chili oil or chili flakes.
5

To serve, arrange the cucumber slices on a serving platter lay the chicken on top. Add the Sichuan peppercorns of using them for over at the source. Garnish with the carrot strips and shredded spring onions.