Recipes

Bang Bang chicken

Bang Bang chicken is a tasty and satisfying dish.

Paul Flynn's face
Paul Flynn
Sat Jun 6 2020 - 06:00
Serves: 8
Course: Starter
Cooking Time: 1 hr 0 mins
Ingredients
  • 400ml light coconut milk
  • 3 tbsp crunchy peanut butter
  • 1 thumb-sized piece of ginger, peeled and grated
  • 1 carrot
  • ½ a cucumber
  • 2 spring onions, shredded
  • 100ml rice wine vinegar
  • 100ml water
  • 100g sugar
  • ½ a red chilli, finely diced
  • 1 cooked chicken, shredded
  • Salt and pepper
  • 6 heads of Little Gem lettuce, trimmed and washed
  • Small bunch fresh coriander and toasted sesame seeds, to serve
  1. Bring the coconut milk up to a gentle simmer then whisk in the peanut butter and ginger. Set aside, cool and chill.
  2. Peel and trim the carrot then cut it lengthways into six and then slice it into small pieces
  3. Peel the half cucumber then cut it lengthways into six and then slice it into small pieces
  4. Bring the vinegar, water and sugar to the boil, add the carrot and the chilli and set aside.
  5. When the liquid is cool add the cucumber and then chill the pickle.
  6. To serve, turn the chicken in the peanut dressing, season and place on the Little Gem lettuce leaves.
  7. Drain the carrot and cucumber pickle and scatter it over the salad, then sprinkle the spring onions and coriander leaves over the top. You can also add a sprinkling of toasted sesame seeds.
Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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