(Adapted from Christopher Kimballs milk street)

Two 10- to 12-ounce bone-in,

skin-on split chicken breasts

6 scallions, thinly sliced

1-inch piece fresh ginger, cut into

4 pieces and smashed

2 large garlic cloves, smashed

Kosher salt

2 tablespoons chili oil

2 tablespoons tahini

1½ tablespoons white sugar

1/ tablespoons toasted sesame oil

1 tablespoon soy sauce

2 tablespoons unseasoned rice

vinegar

1 teaspoon Sichuan peppercorns

(optional), toasted and finely

ground

⅛ to ¼ teaspoon cayenne pepper

1 English cucumber, halved

lengthwise, seeded and thinly

sliced crosswise on a bias

⅓ cup dry-roasted peanuts, chop

Cook chicken skin-side down and add in the garlic, ginger, and scallion whites. 

In a separate bowl whisk together tahini, chili oil, soy sauce, vinegar, salt, pink peppercorns and cayenne pepper.

Shred chicken with fork. Add sauce and mix together with cucumber and peanuts. sprinkle green parts of scallion on top.

You can enjoy right away but I think it taste better after letting it sit for at least 30 minutes in the refrigerator.