Bang bang chicken skewers

Instructions

1. Place the chicken into a large bowl. In a mortar and pestle, or a food processor, grind the garlic and coriander roots to a smooth paste. Mix in the white pepper and salt, then spoon the marinade over the chicken. Mix well to combine, then refrigerate for 8 hours to marinate. To make the bang bang sauce, combine the ingredients (except the oils) in a blender. Blend on low speed, then gradually stream in the oils to emulsify the sauce. Set aside.
2. When ready to cook, thread the marinated chicken onto skewers and heat a barbecue or chargrill pan over medium-high heat. Grill the skewers until cooked through and caramelised – about 4 minutes per side.
3. While the skewers are cooking, in a large bowl combine the cucumber and lettuce. Drizzle with chilli oil and toss lightly to combine.
4. Once cooked, transfer the chicken skewers to a large serving plate and drizzle with the bang bang sauce. Sprinkle with spring onion, coriander, sesame seeds and peanuts and serve with the dressed lettuce and cucumber.

• To make your own Chinese chilli oil, first make the seasoning oil: Place 50 g ginger, sliced; 50 g garlic cloves, thinly sliced; 25 g spring onions; and 500 g neutral oil into a saucepan and cook until the oil reaches 140˚C. Remove from the heat and allow to steep for 2 hours. Before using, strain out the aromatics and discard - reserving the oil.
• For the Chinese chilli oil: Place 500g of the seasoning oil into a medium saucepan, then bring to 150˚C. Combine 50 g Korean chilli flakes; 50 g chilli flakes; 15 g Sichuan peppercorns; and 5 g five spice powder in a tall metal saucepan. Once the oil is hot, pour ⅓ of the oil over the spices and steep for 1 minute. Repeat two more times, adding the oil in batches until complete. Steep the spiced oil for 24 hours then strain and use as needed.