Bang Bang Chicken (Szechuan)

• 4 cups water
• 2 chicken quarters (breast half and leg)
• 1 cucumber, cut into thin shreds
• Sauce
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 tablespoon finely chopped scallion
• 1 teaspoon red chili oil
• 1/4 teaspoon white pepper
• 1 teaspoon sesame seeds
• 2 tablespoons peanut butter, creamed with a little sesame oil plus extra for garnish

1. Bring the water to a rolling boil in a wok or large saucepan. Add the chicken pieces, reduce the heat, cover and cook for 30-35 minutes.
2. Remove the chicken from the pan and immerse in a bowl of cold water for at least 1 hour to cool it.
3. Remove the chicken pieces, drain and dry with paper towels. Take all meat off the bones.
4. On a flat surface, pound the chicken with a rolling pin, then tear the meat into shreds with 2 forks. Mix the chicken with the shredded cucumber and arrange in a serving dish.
5. To serve, mix together all the sauce ingredients until thoroughly combined and pour over the chicken and cucumber in a serving dish. Sprinkle some sesame seeds and chopped scallions over the sauce.

water, chicken quarters, cucumber, sauce, soy sauce, sugar, scallion, red chili oil, white pepper, sesame seeds, peanut butter

Taken from www.food.com/recipe/bang-bang-chicken-szechuan-423566 (may not work)