Sichuan Bang Bang Chicken with Chili Oil

Ingredients

• 450 g boneless skinless chicken thighs
• 4 slices fresh ginger (sliced)
• 2 whole spring onions (cut into pieces)
• 1 L water (enough to cover)
• 120 ml neutral oil
• 4 slices ginger (sliced)
• 2 whole spring onions (in segments)
• 1 whole star anise (optional)
• 1 leaf dried bay leaf (optional)
• 1 piece small cinnamon stick (optional)
• 24 g Sichuan chili flakes
• 10 g toasted white sesame seeds
• 0.5 g Chinese five-spice powder (optional)
• 5 g Sichuan peppercorn powder
• 15 ml Chinese black vinegar
• 7 g sugar
• 15 ml light soy sauce
• 3 g salt
• 60 ml homemade Sichuan chili oil
• 15 ml chili sediment
• 1.5 g MSG (optional)
• 18 g Chinese sesame paste
• 150 g English cucumber (julienned)
• 1 whole spring onion (sliced)
• 5 g toasted sesame seeds