Chef But's Bang Bang Chicken
( SERVES 4 )
Chef But's sauce is made using peanut butter and is similar to a simple satay sauce.
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|3 tbsp||Peanut butter|
|1½ tbsp||Sesame oil|
|1 to taste||Salt|
|4 tbsp||Chicken stock|
|1 tbsp||Chilli oil|
- Use a small whisk to combine all the ingredients, except the chilli oil. Pour the sauce over the chicken, followed by the chilli oil.
- This recipe makes enough sauce for 4 chicken thighs or the legs and wings of a poached chicken. To prepare the chicken a whole chicken can be poached Chinese-style. To do this, a fresh 1kg chicken is covered with water and seasoned with several slices of fresh ginger and 3 teaspoons of salt.
- Once the water boils, the chicken is covered and simmered for 35 minutes, then the heat is turned off and the chicken left to steep for another 35 minutes, before draining and cooling. The meat from the legs and wings is used for bang bang chicken, with the breast meat saved for a different dish.