A classic Sichuan-inspired Bang Bang Chicken recipe featuring poached and shredded chicken, crispy baked chicken skin, julienned cucumbers, and a rich, spicy, and savory peanut-sesame sauce.
1. Liberally season chicken on both sides and let it dry brine in the fridge for a few hours.
2. Remove the chicken skin and add the thighs to a pot with scallions, garlic, ginger, and shaoxing wine.
3. Cover the chicken with water and cook on medium low heat until it just starts to simmer. Once at a simmer, cook for 5 minutes, cover with a lid, remove from the heat, and let come to room temperature. Chicken should read 165F to be fully cooked.
4. Lay chicken skin flat on a lined sheet tray with parchment paper on top and a sheet tray with some weight. Bake at 350F for 30 minutes until golden brown and crispy.
5. Shred poached chicken and julienne cucumbers.
6. In a bowl, combine sauce ingredients and add poaching liquid if it’s too thick.
7. Assemble the bang bang chicken with a bed of julienned cucumbers as the base followed by the shredded chicken, spoonfuls of the sauce, scallions, cilantro, and the crispy chicken skin.
