Bang Bang Chicken Salad The Wok Street Chef Ankit Sanjeev Kapoor Khazana

Coarsely shredded chicken by beating it and then tossed with veggies and the drizzle of an Oriental sweet-spicy dressing is a salad that you will look forward to making frequently.

BANG BANG CHICKEN SALAD

Ingredients

2 boneless chicken breasts
6-8 garlic cloves
Salt to taste
2 spring onions
1 medium English cucumber
cup light soy sauce
Crushed black peppercorns to taste
2 tbsps toasted white sesame seeds
2 spring onion bulbs, sliced into 3 inch pieces
cup diagonally sliced spring onion greens
1 tsp castor sugar
1 tbsp chilli oil
1 tbsp green onion oil

Method

1. Heat 3 cups water in a wok, add garlic cloves, chicken breasts, salt, spring onions and let it come to a boil. Continue to cook for 8-10 minutes.
2. Meanwhile, cut the cucumber into thin strips. Transfer it in a bowl.
3. Drain the chicken pieces and place them on a worktop. Reserve the cooked chicken broth. Bang the chicken breasts to shreds. Mix this with the cucumber.
4. Add light soy sauce, crushed black peppercorns to taste, toasted white sesame seeds, castor sugar, spring onion bulbs, spring onion greens, chilli oil, green onion oil, cup of the cooked chicken broth and mix well. Transfer into a serving bowl. Serve immediately.

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