Bang-Bang Chicken with Sichuan Salad

• Sichuan pepper1 ч. л. tsp
• large cucumber↗1

  peeled, seeded, cut into matchsticks

• large carrots2

  cut into matchsticks

• bunch of green onions↗1

  thinly sliced

• sesame oil↗1 ст. л. tbsp
• juice of ½ lime
• handful of chopped cilantro
• chicken drumsticks and thighs1 кг kg

  and thighs

• olive oil↗1 ст. л. tbsp
• Chinese five-spice1 ч. л. tsp
• coarse peanut sauce↗140 г g
• low-sodium soy sauce↗100 мл ml
• rice vinegar↗1 ст. л. tbsp
• toasted sesame oil↗1 ст. л. tbsp
• crystallized sugar↗2 ст. л. tbsp
• червоні перці чилі↗2

  без насіння, дрібно нарізані

Step-by-step instructions

1. 1

   Toast the Sichuan pepper in a small pan until it turns dark and fragrant. Remove from heat, let cool, grind it with a generous pinch of salt in a mortar, then mix it with the cucumber in a bowl. Set aside.

2. 2

   Place the chicken in a bowl, coat with olive oil and season with Chinese five-spice. Let it marinate — at least 30 minutes, preferably an hour, or cook immediately. Grill, turning regularly, for 35‑40 minutes, until the juices run clear.

3. 3

   Whisk all sauce ingredients with a whisk until smooth; add a little water if needed to reach the desired consistency.

4. 4

   Drain the cucumber, combine it with the carrots, green onions, sesame oil, lime juice and chopped cilantro. On a large plate arrange the salad, place the chicken on top and drizzle with the sauce. Serve immediately.