Bang Bang Chicken

sbs.com.au

Paul Burn

600 g (about 2) chicken breast fillets, trimmed

1 Lebanese cucumber

1 carrot, cut into julienne

½ iceberg lettuce, shredded

2 spring onions, sliced on the diagonal

chilli oil sauce (see note) and steamed rice, to serve

subheading: Sesame sauce:

1 tsp Sichuan peppercorns (see note)

2 tbsp white sugar

2 tbsp light soy sauce

2 tbsp Chinese black vinegar (chinkiang) or rice wine vinegar

70 g (¼ cup) sesame paste or tahini

1 tbsp sesame oil

1 tbsp chilli oil sauce

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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