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EVERY RECIPE FROM THE FIRST 4 SEASONS

A brightened up take on an American favorite
Milk Street Bowtie Sichuan Chicken Salad

Sichuan Chicken Salad

1 hour 20 minutes 20 minutes active

Sichuan Chicken Salad

Free

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.

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
1½ tablespoons white sugar
1½ tablespoons toasted sesame oil
1 tablespoon soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon Sichuan peppercorns (optional), toasted and finely ground
⅛-¼ teaspoon cayenne pepper
1 large English cucumber, halved lengthwise, seeded and thinly sliced crosswise on a bias
⅓ cup dry-roasted peanuts, chopped
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

  • ¼

    cup dry sherry (optional)

  • 2

    tablespoons chili oil

  • 2

    tablespoons tahini

  • tablespoons white sugar

  • tablespoons toasted sesame oil

  • 1

    tablespoon soy sauce

  • 2
  • 1

    teaspoon Sichuan peppercorns (optional), toasted and finely ground

  • ⅛-¼

    teaspoon cayenne pepper

  • 1

    large English cucumber, halved lengthwise, seeded and thinly sliced crosswise on a bias

  • cup dry-roasted peanuts, chopped

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Comments
  • 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.

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Sichuan Chicken Salad

Get Ready to Cook

4

Servings

1 hour 20 minutes

20 minutes active

Tip

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

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

  • ¼

    cup dry sherry (optional)

  • 2

    tablespoons chili oil

  • 2

    tablespoons tahini

  • tablespoons white sugar

  • tablespoons toasted sesame oil

  • 1

    tablespoon soy sauce

  • 2
  • 1

    teaspoon Sichuan peppercorns (optional), toasted and finely ground

  • ⅛-¼

    teaspoon cayenne pepper

  • 1

    large English cucumber, halved lengthwise, seeded and thinly sliced crosswise on a bias

  • cup dry-roasted peanuts, chopped

Step 1 of 4

Boil the chicken

2
10-12-ounce bone-in, skin-on split chicken breasts
6
scallions (white parts only)
1
1-inch piece fresh ginger, cut into 4 pieces and smashed
2
large garlic cloves, peeled and smashed
3
teaspoons Kosher salt
4
cups water
¼
cup dry sherry (optional)

In a large saucepan, place the chicken skin side down, then add the scallion whites, ginger, garlic and 1½ teaspoons salt. Add 4 cups water and the sherry, if using, fully submerging the chicken.


Bring to a boil over medium-high, then cover, reduce to low and cook at a bare simmer until the thickest part of the chicken registers 160°F, 20 to 25 minutes. Uncover the pan and let the chicken cool in the liquid for 15 minutes.

Step 2 of 4

Make the dressing

2
tablespoons chili oil
2
tablespoons tahini
tablespoons white sugar
tablespoons toasted sesame oil
1
tablespoon soy sauce
2
tablespoons unseasoned rice vinegar
1
teaspoon Sichuan peppercorns (optional), toasted and finely ground
⅛-¼
teaspoon cayenne pepper

Meanwhile, in a small bowl, whisk together the chili oil, tahini, sugar, sesame oil, soy sauce, vinegar, 1½ teaspoons of salt, Sichuan peppercorns, if using, and cayenne.

Step 3 of 4

Shred and Dress Chicken

Using tongs, remove the chicken from the cooking liquid. Remove and discard the skin and bones, then transfer the meat to a large bowl. Add 2 tablespoons of the tahini dressing, then use a wooden spoon to smash the meat, shredding it and working in the dressing. Use your fingers to pull the shreds into bite-size pieces.

Step 4 of 4

Finish and Serve

1
large English cucumber, halved lengthwise, seeded and thinly sliced crosswise on a bias
cup dry-roasted peanuts, chopped
6
scallions, white parts coarsely chopped, green parts thinly sliced on a bias, reserved separately

Add the cucumber and ¾ each of the peanuts and scallion greens. Drizzle with the remaining dressing and toss until evenly coated. Transfer to a serving bowl and sprinkle with the remaining peanuts and scallions.

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Sichuan Chicken Salad

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