1. In a pot add chicken, ginger, garlic, and scallions.
2. Cover the chicken with water and cook on medium low heat until it just starts to simmer (10-15 minutes).
3. Turn the heat off and let the pot come to room temperature.
4. Remove the chicken and shred.
5. In a dry pan, toast Szechuan peppercorns until fragrant (2-3 minutes on medium heat) and crush in a mortar and pestle.
6. In a bowl, combine soy sauce, black vinegar, salt, sugar, and MSG.
7. Whisk to dissolve and add toasted and crushed Szechuan peppercorns, sesame paste, peanut butter, grated ginger, grated garlic, sesame oil, and homemade chili oil.
8. Assemble the bang bang chicken with a bed of julienned cucumbers as the base, top the sauce, and garnish with scallions and cilantro.
