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Bang bang chicken
Bang bang chicken
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Delicious street food dish featuring chicken, glass noodles, and savory peanut sauce, named for the pounding sound while making it.
Ingredients:
  • 500g chicken breast fillets
  • 500ml (2 cups) chicken style liquid stock
  • 250ml (1 cup) water
  • 5cm-piece fresh ginger, peeled, thickly sliced
  • 24.00 gm sesame seeds
  • 250g dried rice vermicelli noodles
  • 1 telegraph cucumber, trimmed, halved, cut into matchsticks
  • 4 shallots, pale section only, cut into 5cm lengths
  • 130g (1/2 cup) Smooth Peanut Butter
  • 60ml (1/4 cup) light soy sauce
  • 40.00 ml apple cider vinegar
  • 20.00 gm caster sugar
  • 1-2.30 gm chilli oil
  • 60ml (1/4 cup) warm water
Instructions:
  • In a medium saucepan, nestle the chicken, pour in the stock and water, then add the ginger. Simmer over medium heat until chicken is cooked through, about 10 minutes. Let cool before using.
  • Transfer the chicken to a clean work surface using a slotted spoon, saving 2 tablespoons of the poaching liquid. Pound the chicken with a rolling pin, shred it, and then place in a bowl along with the reserved liquid.
  • Toast sesame seeds in a small frying pan over medium heat, stirring occasionally, for about 2 minutes until golden brown and fragrant.
  • Combine the peanut butter, soy sauce, vinegar, sugar, oil, and 2 tablespoons of water in a bowl. Mix until smooth and well blended to create the sesame sauce.
  • Place the noodles in a spacious heatproof bowl and cover them with boiling water. Let them sit for 10 minutes until they are tender. Drain the noodles and transfer them to a large bowl. Add the chicken, cucumber, and shallot, then toss everything together. Finally, move the mixture to a serving bowl.
  • Stir in the rest of the water little by little until the sauce is pourable. Pour the sauce over the salad and sprinkle with sesame seeds before serving.

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