Sichuan Chicken Salad – 50Hertz Tingly Foods

Name: Sichuan Chicken Salad – 50Hertz Tingly Foods
Ingredients: 2 10-12-OUNCE BONE-IN, SKIN-ON SPLIT CHICKEN BREASTS; 6 SCALLIONS, WHITE PARTS COARSELY CHOPPED, GREEN PARTS THINLY SLICED ON A BIAS, RESERVED SEPARATELY; 1 1-INCH PIECE FRESH GINGER, CUT INTO 4 PIECES AND SMASHED; 2 LARGE GARLIC CLOVES, PEELED AND SMASHED; KOSHER SALT; 1⁄4 CUP DRY SHERRY (OPTIONAL); 2 TABLESPOONS CHILI OIL; 2 TABLESPOONS TAHINI; 11⁄2 TABLESPOONS WHITE SUGAR; 11⁄2 TABLESPOONS TOASTED SESAME OIL; 1 TABLESPOON SOY SAUCE; 2 TABLESPOONS UNSEASONED RICE VINEGAR; 1 TEASPOON GREEN OR RED SICHUAN PEPPER OIL; 1⁄8-1⁄4 TEASPOON CAYENNE PEPPER; 1 LARGE ENGLISH CUCUMBER, HALVED LENGTHWISE, SEEDED AND THINLY SLICED CROSSWISE; 1⁄3 CUP DRY-ROASTED PEANUTS, CHOPPED

50hertzfoods.com

This recipe is inspired by Sichuan Bang Bang Chicken (棒棒鸡). The name is a reference to the tradition of pounding loudly to tenderize the meat. I still have fond memories of leaving boarding...

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Ingredients

2 10-12-OUNCE BONE-IN, SKIN-ON SPLIT CHICKEN BREASTS
6 SCALLIONS, WHITE PARTS COARSELY CHOPPED, GREEN PARTS THINLY SLICED ON A BIAS, RESERVED SEPARATELY
1 1-INCH PIECE FRESH GINGER, CUT INTO 4 PIECES AND SMASHED
2 LARGE GARLIC CLOVES, PEELED AND SMASHED
KOSHER SALT
1⁄4 CUP DRY SHERRY (OPTIONAL)
2 TABLESPOONS CHILI OIL
2 TABLESPOONS TAHINI
11⁄2 TABLESPOONS WHITE SUGAR
11⁄2 TABLESPOONS TOASTED SESAME OIL
1 TABLESPOON SOY SAUCE
2 TABLESPOONS UNSEASONED RICE VINEGAR
1 TEASPOON GREEN OR RED SICHUAN PEPPER OIL
1⁄8-1⁄4 TEASPOON CAYENNE PEPPER
1 LARGE ENGLISH CUCUMBER, HALVED LENGTHWISE, SEEDED AND THINLY SLICED CROSSWISE
1⁄3 CUP DRY-ROASTED PEANUTS, CHOPPED

Sichuan Chicken Salad – 50Hertz Tingly Foods

Ingredients

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