Bang Bang Chicken

BY RICHARD CORNISH

We couldn't resist coming up with a great banging dish to showcase Mimi's Laphet fermented tea dressing. This is the classic Bang Bang Chicken – named for the sound of the mallet pounding out the chicken – something we don’t need to do with our tender chicken. It is so delicious and easy to make AND it’s healthy!

Colourful Chicken Bang Bang Salad on a dark plate with chopsticks

Serves 6

Chicken

  • 500g chicken breast

  • 2 chicken stock cubes

  • 2 tbsp mirin or xaoshing or dry sherry

  • 2 tablespoons soy sauce

  • 2 tablespoons honey

Salad

  • 2 spring onions, sliced in half, and cut into batons

  • 1 large cucumber, sliced lengthways, deseeded, cut into slices

  • 2 carrots, peeled, julienned

  • Coriander leaves

  • 4 tablespoons roasted, crushed peanuts or Mimi’s Laphet Sunkist Crunch

Sauce

  • 3 tbsp Mimi’s Laphet tea dressing or sesame seed dressing

  • 2 tbsp light soy sauce

  • 2 tbsp Chinkiang vinegar

  • 2 tbsp caster sugar

  • 2 tsp sesame oil

  • 1-2 tsp chili oil

  • ½-1 tsp chili flakes

  • 1 tsp Sichuan peppers, roasted and crushed

  • 2 tbsp chicken stock

Cook the chicken by placing it in a large pot place with the stock cubes, mirin, soy sauce and pour in enough cold water to cover the chicken. Place on the stove on medium high heat and simmer for 30 minutes. Remove the chicken from the pot, cover and set aside.

Make the sauce by mixing the ingredients together in a bowl. Set aside.

When the chicken is cool enough to handle into bite sized morsels. Place in a large bowl with the spring onions, cucumber and carrots. Mix. Add the sauce. Mix top with coriander leaves and peanuts. Serve.

Salads and Sides, Main MealsGuest AuthorMimi's Laphet