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Sichuan Chicken Salad

4 Servings

1 hour 20 minutes 20 minutes active

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For the traditional Sichuan dish bang bang ji si, cooked chicken is pounded to shreds so the meat better absorb the flavorful dressing. We got similar results by mashing it with a sturdy wooden spoon in a bowl; make sure the bowl you use is not fragile. We loved the tongue-tingling, piney notes of Sichuan peppercorns in the dressing. Toast them over medium heat until aromatic, about 2 minutes, then grind them to a fine powder with a spice grinder or mortar and pestle.

4

Servings

Tip

Don’t boil the chicken; keep the liquid at a bare simmer so the meat stays moist and tender.

1 hour 20 minutes

20 minutes active

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

Directions

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Reviews
Lise A.
August 19, 2022
Szechuan Chicken Salad
I’ve made this a dozen or so times, revising it constantly. My favorite adds diced red pepper to the salad and a tablespoon of peanut butter to the sauce. I don’t add the cayenne, as the chili sauce provides sufficient heat. I also add a cup or so of chopped iceberg lettuce right before serving, and I add the peanuts at that time as well; if you put them in earlier they lose their crunch.
Leah H.

This recipe is super delicious. I made it for Sunday family dinner, and everyone loved it. I had leftover Nashville hot chicken chili peanut oil, so I used that in place of the chili oil and sesame oil. The Sichuan peppercorns do not disappoint. Roasting the peppercorns makes them fragrant and full of flavor.

Jennifer B.

was a bit disappointed. I'd skip cucumbers next time. just ok. not really sure what to do with it.

Siri N.

I really wanted to like this, but it was too salty for me and not refreshing like I thought it would be. I'll likely try it again, omitting the salt in the dressing, and maybe add some lime juice to brighten it up.

Jarrod C.

I loved it! I omitted the sherry, chili oil and cayenne. A normal cucumber will probably be better next time since an English cucumber would just inundate the entire meal.