Spice up your dinner party with this decadent dish. The combination of peppery rich chicken with fresh salad makes for a perfect meal, guaranteed to impress!
Gunpowder chicken
Spicy, salty and sweet, this Asian meal is a perfect balance of ingredients. Mouthwateringly fresh and guaranteed to impress!
Ingredients
For the marinade
- 60 ml gluten-free dark soy sauce or tamari
- 5 prunes pitted, soaked in boiling water for 5 minutes and drained
- a thumb-sized piece of ginger peeled and grated
- 2 garlic cloves peeled, grated
- 1 1/2 tbsp sweet chilli sauce
- 1 lime leaf
- juice of 1 lime
- 2 tbsp oil
- 4 chicken breasts with the skin and bones
For the glaze
- 4 tbsp clear honey
- 4 tbsp rice wine vinegar
- 4 tbsp tomato ketchup
- 1 1/4 tbsp sriracha chilli sauce
- 1/2 tsp szechuan peppercorns finely ground
- 1-2 birdseye chillies deseeded, finely chopped
For the salad
- 1/2 a cucumber deseeded, cut into strips
- 1 green mango peeled, shredded
- 1 red onion peeled, finely sliced
- a couple of sprigs of Thai basil leaves picked, roughly chopped
- a small bunch of coriander roughly chopped
- a few sprigs of mint leaves picked, roughly chopped
- 2 spring onions finely sliced
- roasted, unsalted cashews roughly chopped
For the salad dressing
- 2 tsp palm sugar (or brown sugar)
- 1 garlic clove peeled, grated
- 2 tbsp gluten-free fish sauce
- 3 tbsp freshly squeezed lime juice
- 1 birdseye chilli deseeded and finely chopped
To serve
- lime wedges
Instructions
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Blend all the marinade ingredients using a liquidizer or hand-held blender, then rub into the chicken. Place the chicken into a zip lock bag for a minimum of 4 hours or overnight.
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Make the salad dressing by putting all the ingredients into a jar. Shake well to combine, then set aside.
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Mix all of the glaze ingredients together in a small bowl, then set aside until needed.
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When you’re ready to cook the chicken, preheat the oven to 180ºC/ Gas Mark 4. Heat the oil in a frying pan over a medium-high heat and brown the chicken on both sides, then transfer to a baking tray and roast for 20 minutes, or until cooked through and the juices run clear.
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After 10 minutes of cooking time, remove the chicken from the oven and brush with half the marinade. Return to the oven for the rest of the cooking time.
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Pour the leftover marinade into a small saucepan and bring to the boil. Reduce the heat and simmer until the glaze has reached a syrupy consistency.
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Before serving, combine the salad ingredients in a large bowl and coat in the dressing. Place a piece of chicken on each plate with a quarter of the salad. Drizzle the chicken with the leftover glaze and serve with a wedge of lime.