Skip to the beginning of the images gallery

Bang Bang chicken

Name: Bang Bang chicken
Cook time: 20 min
Yield: 4
Cuisine: Hanyang, China

with vermicelli noodle salad

Ready in around 20 mins

RECIPE FACT:

This recipe was named 'bang bang' chicken because of the batons that were used to hammer the cleaver blades that loosened the chicken fibres for shredding.

Nutritional Info:

Energy: 3332kj (796Kcal)
Protein: 35g
Carbohydrate: 59g
Fat: 43g
Contains: Sesame, Peanut, Fish, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

BOIL THE KETTLE.
1. TO PREPARE THE VERMICELLI NOODLES:

Place the vermicelli noodles in a bowl and once the kettle has boiled cover the noodles with boiling water and leave to soak for 5 mins. Drain into a colander and rinse under cold water. Cut the noodle bundle once through the middle with kitchen scissors.
2. TO PREPARE THE SALAD:

Trim the ends off the cucumber and carrot. Peel the carrot. Using a peeler pull it lengthways along the carrot and then the cucumber to create ribbons. Place into a serving bowl with the sliced green cabbage and mung beans. Before serving add the lime dressing and season with salt and pepper and toss to combine.
3. TO COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel then cut chicken thigh into 4 even pieces. Heat a drizzle of cooking oil in a non-stick frying pan over a medium-high heat. Once the pan is hot add the chicken and cook for 3-4 mins each side. Remove the pan from the heat and season with salt and pepper and toss through the bang bang sauce.
TO SERVE:

Divide the vermicelli noodles between bowls, top with salad and bang bang chicken. Spoon over any remaining bang bang sauce, finishing with a sprinkle of toasted peanuts, sesame seeds and crispy shallots and picked coriander leaves.