Name: Bang bang chicken with Sichuan salad
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Chinese
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

For the salad

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

For the chicken

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

For the sauce

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

Method

step 1
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.
step 2
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.
step 3
Whisk together all the ingredients for the sauce until smooth, adding water if needed.
step 4
Drain the cucumber and mix through the carrots, spring onions, sesame oil, lime juice and coriander. Serve everything on a big platter to share.