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