Ingredients

Method

In a large pot, bring enough water to a boil to cover the chicken breasts. Add the chicken to the pot, reduce the heat to a simmer, and cook for 15-20 minutes, or until the chicken is cooked through.

Remove the chicken from the pot and let it cool. Once cooled, use your fingers or two forks to shred the chicken into thin strands.

Arrange the shredded chicken and sliced cucumber on a serving platter.

In a small bowl, whisk together the soy sauce, Chinkiang vinegar, sugar, grated ginger, minced garlic, sesame oil, and chili oil.

Drizzle the sauce over the chicken and cucumber, and sprinkle the dish with ground Sichuan peppercorns, sliced green onions, and toasted sesame seeds.

Serve the Sichuan Bang Bang Chicken cold, as an appetizer or light meal.