Double Sesame Sichuan Chicken Salad With Chili Crisp

A spin on classic Sichuan ban ban si ji, a salad in which poached chicken is shredded by hand. Chili crisp adds spiciness and texture to the dressing, while ground toasted Sichuan peppercorns supply their inimitable tongue-tingling quality. Serve right away, before the cucumbers begin to release their water. Serve as a side or make it a light main with steamed rice alongside.

By 177milkstreet

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 2 teaspoons Sichuan peppercorns
• 2 tablespoons sesame seeds
• 1.5 tablespoons chili crisp
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons white sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon soy sauce
• 2 teaspoons finely grated fresh ginger
• 0.5 teaspoon Kosher salt
• 3 cups shredded cooked chicken
• 0.5 piece English cucumber, halved lengthwise and seeded, sliced ⅛ to ¼ inch thick on the diagonal
• 1 piece medium red bell pepper, stemmed, seeded and thinly sliced
• 1 bunch scallions, thinly sliced on the diagonal
• 1 to taste ground black pepper

Instructions

1. In an 8-inch skillet over medium, toast the Sichuan peppercorns, stirring often, until fragrant, about 2 minutes. Transfer to a small bowl and let cool.
2. In the now-empty skillet over medium, toast the sesame seeds, tossing often, until golden and fragrant, about 2 minutes; transfer to another small bowl and let cool.
3. Using an electric spice grinder or a mortar with a pestle, pulverize the Sichuan peppercorns until finely ground. Sift the pepper through a fine-mesh sieve into a large bowl, then add the chili crisp, vinegar, sugar, sesame oil, soy sauce, ginger and ½ teaspoon salt. Whisk until the sugar dissolves.
4. To the bowl, add the chicken, cucumber, bell pepper, sesame seeds and about three-fourths of the scallions; toss until well combined and evenly coated. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the remaining scallions. Serve right away.