Gunpowder chicken recipe

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!

Course Main Course
Cuisine Chinese
Keyword chicken
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Calories 651 kcal


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


  1. 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.

  2. Make the salad dressing by putting all the ingredients into a jar. Shake well to combine, then set aside.

  3. Mix all of the glaze ingredients together in a small bowl, then set aside until needed.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Nutrition Facts
Gunpowder chicken
Amount Per Serving
Calories 651 Calories from Fat 197
% Daily Value*
Fat 21.9g34%
Saturated Fat 4.5g28%
Sugar 49g54%
Protein 48.5g97%
* Percent Daily Values are based on a 2000 calorie diet.