Bang Bang Chicken
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Bang Bang Chicken
Recipe by Louis Tikaram
Ingredients
2 Chicken breasts
1 knob of ginger, sliced
2 green onions (shallots)
1 large Lebanese cucumber
Sauce
2 tbsp Coles light soy sauce
1 tbsp black vinegar
2 tbsp Lao Gan Ma crispy chili oil
½ tsp sesame oil
¼ tsp ground Sichuan pepper
¼ tsp sugar
⅛ tsp sea salt
1 tbsp toasted white sesame seeds
Method
Place the chicken breasts, sliced ginger, and the bottom part of the green onions into a saucepan. Add enough water to just cover the meat.
Bring the water to a boil, then reduce the heat to a simmer. Cover with a lid and let it cook for 10 minutes. Turn off the heat and let it sit covered for an additional 3 minutes.
Remove the chicken from the saucepan (keep the cooking liquid) and transfer it to a plate to cool down.
Slice the Lebanese cucumber into matchsticks and finely chop the green tops of the green onions. Set them aside.
Using your fingers, shred the chicken into strips.
In a bowl, mix all the sauce ingredients together with 2 tablespoons of the chicken cooking liquid.
Place the julienned cucumber on a serving plate. Top it with the shredded chicken. Pour the sauce mixture over it. Garnish with the finely chopped green onion tops and toasted sesame seeds.
