Bang Bang Chicken | Lilydale Free Range
This Sichuan dish is all round favourite, featuring poached chicken with a salty, spicy and umami sauce. The ‘bang bang’ part comes from the method of shredding
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lilydalefreerange.com.au.
Ingredients
- 500g Lilydale skinless chicken breasts
- 1 knob (4cm) ginger, sliced
- 2 spring onions, cut into 3cm pieces
- 3 tbsp light soy sauce
- 3 tbsp Chinese sesame paste or natural peanut butter
- 2 tbsp chilli oil, including chilli crisp (adjust to taste)
- 1 tbsp Chinkiang vinegar (Chinese black vinegar)
- 1 clove garlic, minced
- 1 tsp ground Sichuan peppercorns
- 2 tsp sugar
- 1 tsp sesame oil
- 1 cucumber, sliced thinly
- 2 spring onions, finely sliced
- 2 tbsp toasted sesame seeds
- Extra chilli oil, to taste
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