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Sichuan Chicken Salad

Sichuan Chicken Salad

This chicken salad uses no mayo—instead, it gets a lighter and more flavorful creaminess from tahini, chili oil, and sesame oil.

By Dawn YanagiharaMay 15, 2017

  • Makes
    4 servings
  • Cook Time
    1 hour 20 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

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.

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

  • 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

Step 1

In a large saucepan, place the chicken skin side down, then add the scallion whites, ginger, garlic and ¾ 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

Meanwhile, in a small bowl, whisk together the chili oil, tahini, sugar, sesame oil, soy sauce, vinegar, ¾ teaspoons of salt, Sichuan peppercorns, if using, and cayenne.

Step 3

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

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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