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Bang Bang Chicken
Ingredients
Chicken
4 chicken thighs(skin-on)
Salt
4 slices ginger
4 garlic cloves
2 scallions(white portion)
1/4 cup shaoxing wine
Water
Sauce
2 tbsp soy sauce
2 tbsp Chinese black vinegar
1 tbsp sugar
1 tbsp sesame paste
1 tbsp peanut butter
1 tsp grated garlic
1 tsp grated ginger
1 tsp sesame oil
3-4 tbsp chili oil
Garnish
4 Persian cucumbers(julienned)
Scallions for garnish(green portion)
Cilantro for garnish

Instructions
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.