Directions
- 1Add tahini or sesame paste to a bowl.
- 2Add light soy sauce.
- 3Add Chinese black vinegar.
- 4Add raw sugar.
- 5Add homemade chili oil.
- 6Add minced garlic.
- 7Whisk until well combined.
- 8Add water to loosen the dressing if needed.
- 9Taste and adjust seasoning as desired.
- 10Shred the chicken using a rolling pin or by hand.
- 11Combine shredded lettuce, carrots, cucumbers, and bean sprouts in a large bowl.
- 12Add the shredded chicken to the vegetables.
- 13Pour Bang Bang sauce and chili oil over the salad.
- 14Toss the ingredients well.
- 15Transfer the salad to a serving plate.
- 16Dress with extra Bang Bang sauce.
- 17Top with roasted peanuts.
- 18Sprinkle with sesame seeds.
- 19Garnish with fresh herbs and a little chili oil.
Ingredients
- Rotisserie chicken breast
- 0.5 carrot
- 0.5 cucumber
- 2 to 3 baby cos lettuce
- 1 handful bean sprouts
- 2 spring onion
- 2 to 3 tbsp roasted peanuts
- 1 tbsp toasted white sesame seeds
- 1 tbsp homemade chilli oil
- 2 tbsp tahini or sesame paste
- 2.5 tbsp light soy sauce
- 2 tbsp Chinese black vinegar
- 2 tsp raw sugar
- 2 tbsp homemade chilli oil
- 1 clove garlic, minced
Equipment
bowlwhiskrolling pintongs
Tips
- To make this a speedy 10-minute recipe, use store-bought rotisserie chicken.
- Traditionally, a rolling pin is used to tenderize the chicken, but you can skip this step.
- You can use any fresh vegetables on hand.
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