Bang Bang Chicken Salad

Ingredients

What you need

Names and measures for Australia

250 gwhole-egg mayonnaise
60 gsweet chilli sauce
40 mltamari2 tbsp = 40 ml (read as AU: 1 tablespoon = 20 ml)
20 grice wine vinegar1 tbsp = 20 ml = 20 g (read as AU: 1 tablespoon = 20 ml)
28 ghoney1 tbsp = 20 ml = 28.4 g (read as AU: 1 tablespoon = 20 ml)
23 gsriracha1 tbsp = 20 ml = 23 g (read as AU: 1 tablespoon = 20 ml)
2.5 mlfreshly grated garlic0.5 tsp = 2.5 ml (read as AU: 1 teaspoon = 5 ml)
600 gboneless skinless chicken breast2 breasts, sliced in half to make thinner steaks, or use 4 cups/640 g shredded leftover roasted chicken
5 mlsweet paprika1 tsp = 5 ml (read as AU: 1 teaspoon = 5 ml)
5 mlonion powder1 tsp = 5 ml (read as AU: 1 teaspoon = 5 ml)
1.25 mlfreshly cracked black pepper0.25 tsp = 1.25 ml (read as AU: 1 teaspoon = 5 ml)
20 mltamari1 tbsp = 20 ml (read as AU: 1 tablespoon = 20 ml)
16 gbrown sugar1 tbsp = 20 ml = 16 g (read as AU: 1 tablespoon = 20 ml)
36 golive oil2 tbsp = 40 ml = 36.4 g (read as AU: 1 tablespoon = 20 ml)
60 mlwater
200 gvermicelli rice noodlessee note 1
115 gshredded wombok cabbage
115 gshredded purple cabbage
75 gcarrot1 carrot = 75 g (typical size here)
90 gbean sprouts
30 gspring onions2 spring onion = 30 g (typical size here)
25 gchopped coriander leavescilantro
—Crispy fried shallots

Recipe by Nicole, Simple Home Edit. Method rewritten for this cookbook — read the original on Simple Home Edit.

This recipe's shopping list

Scaled for 4 serves

Method

How it goes together

01
Step 1
Make the dressing – Combine the dressing ingredients in a small bowl.
02
Step 2
Marinate the chicken – Place the chicken in a large shallow bowl and add the sweet paprika, onion powder, pepper, tamari, sugar and olive oil (do not add the water to the marinade). Toss the chicken using tongs to coat it evenly in the marinade.
The sugar and oil carry the paprika and onion powder onto the surface of the meat, so the coating browns into a crust rather than washing off in the pan.
03
Step 3
Cook and shred the chicken – Heat a large, deep, heavy-based frying pan over medium–high heat. Add the chicken (no extra oil required) and cook for 3–4 minutes on each side until browned and cooked through. Add the water to the base of the pan in the last 3 minutes of cooking to help deglaze the pan and scrape up any sticky bits. Set aside on a plate. Once cool enough to handle, shred the chicken using two forks. Toss well so the seasoned coating flavours all the meat.
A hot, heavy pan sets a browned crust on the sugared coating, which is where most of the flavour in the finished salad comes from. The splash of water at the end lifts those stuck-on bits back onto the meat and keeps the breast from drying out.
04
Step 4
Cook the noodles – Prepare the vermicelli rice noodles as per the packet instructions. Rinse with cold water and drain. (Are your noodles sticking? See note 2.)
The cold rinse washes off surface starch and stops the noodles cooking further, so they stay separate strands under the salad rather than a single clump.
05
Step 5
Assemble the salad – Arrange the noodles on a large platter. Add the wombok cabbage, purple cabbage, carrot, bean sprouts and shredded chicken on top of the noodles, in that order, so they are layered.
Layering in the order given keeps the noodles at the base to soak up dressing while the raw veg stays crisp on top until it hits the table.
06
Step 6
Dress the salad – Drizzle generously with the creamy bang bang dressing.
07
Step 7
Serve – Top with the spring onion, coriander and crispy fried shallots. Serve in the centre of the table for everyone to help themselves.

Who wrote it

Reviews

What cooks said

0.0

0 ratings

5★0
4★0
3★0
2★0
1★0

Loading reviews

What you need

Names and measures for Australia

This recipe's shopping list

How it goes together

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

What cooks said