Name: Hot And Numbing Sichuan Chicken Salad Recipe
Total time: 90 min
Yield: 3
Cuisine: Sichuan

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Whether you call it bang bang chicken  or mysterious flavor chicken, this classic cold sichuan chicken salad dressed with sichuan peppercorns, garlic, sesame, and chili oil, can be updated using a few modern techniques. Cooking the chicken breasts directly in a bag with aromatics guarantees ultra-moist and flavor-packed chicken without the need for any banging at all. 

How to make Hot And Numbing Sichuan Chicken Salad  Recipe

J. Kenji Lopez Alt

Crawler

Sichuan

<p>Whether you call it bang bang chicken  or mysterious flavor chicken, this classic cold sichuan chicken salad dressed with sichuan peppercorns, garlic, sesame, and chili oil, can be updated using a few modern techniques. Cooking the chicken breasts directly in a bag with aromatics guarantees ultra-moist and flavor-packed chicken without the need for any banging at all. </p>

Non Vegetarian

Whole bone in,  skin on split chicken breast halves

Kosher Salt And Freshly Ground Black Pepper

Cloves garlic,  smashed,  divided

Whole scallions,  2 roughly chopped,  4 thinly sliced at a sharp bias

Knob peeled fresh ginger,  thinly sliced

Toasted whole sichuan peppercorns

Black or plain sesame seeds,  plus more for garnish

Sesame paste,  preferably chinese

Soy sauce

Chinkiang or black vinegar

Season chicken generously with salt and pepper. Place chicken in zipper-lock bags or vacuum bags and add half of garlic, roughly chopped scallions, and all of ginger. Remove air from zipper-lock bags by closing the bags, leaving the last inch of the top un-sealed. Slowly lower into a pot of water, sealing the bag completely just before it fully submerges. If using a vacuum bag, seal according to manufacturer instructions.

step 1

If cooking in a sous-vide precision cooker:preheat a sous-vide cooker to 150 f. Add chicken and cook for at least 1 hour and up to 4. Transfer to an ice bath and let chill for 15 minutes.

step 2

If cooking in a cooler:heat 2 quarts of water in a large, heavy-bottomed saucepan or dutch oven over medium-high heat until it registers 155 f on an instant-read thermometer. Transfer to a small cooler, add chicken, and seal cooler. Cook for at least 1 hour and up to 4, topping up with boiling water as necessary to maintain temperature of 150 f. Transfer to an ice bath and let chill for 15 minutes.

step 3

While chicken cooks, grind sichuan peppercorns in a mortar and pestle until a rough powder is formed. Add sugar, remaining 3 cloves garlic, and sesame seeds and pound until a rough paste is formed. Add sesame paste, soy sauce, and vinegar and pound until a smooth paste is formed. Stir in chili oil and sediment. Set dressing aside.

step 4

When chicken is cooked, remove from bags and discard garlic, scallions, and ginger. Stir 2 tablespoons of juices from the bag into the dressing. Remove skin and bones from chicken and discard. Shred meat and transfer to a large bowl. Add dressing and sliced scallions. Toss chicken to coat in dressing and adjust seasoning with salt and pepper. Serve immediately, sprinkled with more scallions and sesame seeds and drizzled with additional chili oil if desired.

step 5

Serious Eats