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main-meals

Bang Bang Numbing Chicken Salad

The perfect chicken salad if you like a bit of spice in your life.

60 4
Bang Bang Numbing Chicken Salad | DonalSkehan.com, The perfect chicken salad if you like a bit of spice in your life.

main-meals

Bang Bang Numbing Chicken Salad

The perfect chicken salad if you like a bit of spice in your life.

Monday, May 15, 2017

8 chicken thighs, boneless

2 tbsp baking powder

1 tbsp salt

6 spring onions, finely sliced

Numbing spice mix:

2 tbsp Sichuan peppercorns

2 tbsp cumin seeds

1 tbsp fennel seeds

1 tbsp red chilli flakes

2 star anise

1 tsp salt

2 tbsp brown sugar

For the salad:

2 tbsp sesame seeds, toasted

2 carrot, peeled and sliced into spaghetti-like strands using a julienne peeler or spiraliser

1 cucumber, sliced into spaghetti-like strands using a julienne peeler or spiraliser

1 red chilli, finely sliced

Good handful coriander leaves

For the dressing:

2 tbsp soy sauce

2 tbsp toasted sesame oil

2 tbsp rice wine vinegar

Juice of ½ lime

 

Mixing bowl

Wire rack

Roasting tin

Frying pan

Pestle and mortar or coffee grinder

Large mixing bowl

 

60 mins
Serves 4

The spice mixture here can be made in larger amounts and stored in a jar for quick access to this recipe. This chicken salad is great for picnics and lunch-boxes and is just as good cold as it is hot.

 

 

Preheat the oven to 200˚C.
In a mixing bowl, combine the baking powder and salt. Add the chicken thighs and toss to coat completely. Arrange the chicken thighs on a wire rack set over a roasting tin.
Place to cook in the oven for 40 minutes or until golden brown and cooked all the way through. Brush with a tablespoon of sunflower oil halfway through the cooking time to ensure a golden brown finish.
Place all the ingredients for the numbing spice mix bar the sugar in a dry frying pan over a medium high heat and cook until toasted and aromatic. Place in a pestle and mortar or coffee grinder, with the sugar and bash to a fine powder.
For the dressing, whisk together the ingredients and set aside.
Put all the rest of the salad ingredients in a large mixing bowl. Pour over the dressing and give it a good mix to combine. Once the chicken is cooked, place the spice mix, spring onions and cooked chicken pieces in a mixing bowl and toss until the chicken is completely coated.
Serve the chicken pieces with generous helpings of salad.
60 mins
Serves 4

Ingredients

8 chicken thighs, boneless

2 tbsp baking powder

1 tbsp salt

6 spring onions, finely sliced

Numbing spice mix:

2 tbsp Sichuan peppercorns

2 tbsp cumin seeds

1 tbsp fennel seeds

1 tbsp red chilli flakes

2 star anise

1 tsp salt

2 tbsp brown sugar

For the salad:

2 tbsp sesame seeds, toasted

2 carrot, peeled and sliced into spaghetti-like strands using a julienne peeler or spiraliser

1 cucumber, sliced into spaghetti-like strands using a julienne peeler or spiraliser

1 red chilli, finely sliced

Good handful coriander leaves

For the dressing:

2 tbsp soy sauce

2 tbsp toasted sesame oil

2 tbsp rice wine vinegar

Juice of ½ lime

 

You'll Need

Mixing bowl

Wire rack

Roasting tin

Frying pan

Pestle and mortar or coffee grinder

Large mixing bowl

 

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