Hot and Numbing Sichuan Chicken Salad (Bang Bang Ji Si)

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

1 ¾ pounds whole bone-in, skin-on split chicken breast halves (2 to 3 breast halves)

Kosher salt and freshly ground black pepper

6 cloves garlic, smashed, divided

6 whole scallions, 2 roughly chopped, 4 thinly sliced at a sharp bias

1 (1-inch) knob peeled fresh ginger, thinly sliced

2 teaspoons toasted whole Sichuan peppercorns

1 tablespoon sugar

2 teaspoons black or plain sesame seeds, plus more for garnish

1 tablespoon sesame paste, preferably Chinese

1 tablespoon soy sauce

4 teaspoons Chinkiang or black vinegar

¼ cup chili oil with sediment (see note)

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer