Bang bang chicken poke bowl

(For 1 portion)

Bowl:

• 120g cooked chicken cut into large strips 
• 50g cooked mushroom
• 50g cooked red cabbage 
• 50g cooked sliced courgettes 
• 50g sweet corn     
• 2 leaves lettuce  
• 25g spicy mayonnaise 
• ¼ of a punnet BroccoCress  
• ¼ of a punnet Sakura Cress
• 1/6 of a punnet Rock chives  
• a few slices purple spring onions 

Bang Bang batter: 

• 1 tbsp flour   
• 1 tbsp corn starch
• ¼ of a tsp garlic powder  
• ¼ of a tsp paprika   
• 2 pinches table salt  
• 1 pinch white ground pepper 
• 1 tsp chilli sauce
• 1 tbsp soya milk  
• 60g panko breadcrumbs 
• Oil for frying

Mayonnaise (120ml): 

• 100ml plain mayonnaise  
• 1 tbsp chilli sauce  
• 1 tbsp honey
• 1 tbsp chipolata sauce  

Bowl:

• Arrange all the ingredients in the poke bowl with the hot bang bang chicken.
• Drizzle the spicy mayonnaise on top of the chicken and serve.

Bang Bang batter: 

• Pour the panko bread into a flat plate.
• In a bowl, mix all the other ingredients together to form the batter.
• Immerse the cooked chicken strip into the batter then remove them one by one and roll into the panko breadcrumbs. Fry in oil until golden brown.

Mayonnaise (120ml): 

• Whisk all the ingredients together.
• Pour into a squeeze bottle, ready to use on the chicken.    

Recipe: Franck Pontais