Bang Bang Si Ji (bang bang chicken)

• 1/4 cup White Sesame Seeds
• 2 oz. Soy Sauce
• 2 oz. Black Chinese Vinegar
• 1 tsp. Sichuan Peppers, dried & ground
• 1 oz. Sesame Oil
• 2 oz. Chili Oil
• 2 lb. Cooked Chicken Breast, cooled, smashed & pulled
• 1 lg. Cucumber, Julienne cut & salted (if desired)
• 1 md. Carrot, peeled & Julienne cut
• Green Onion, shredded
• Black Sesame seeds

1. *In a wok, over low flame, dry toast white sesame seeds until brown & fragrant.
2. Remove to mortar & pestle, crush into a paste, & set aside.
3. *In a mixing bowl combine soy sauce, vinegar, & dried pepper flakes, and whisk in sesame paste.
4. *While continuously whisking, drizzle in oils to form an emulsified dressing.
5. *Using just a bit of sesame oil to moisten, warm the pulled chicken in the wok, on low flame.
6. Turn flame off completely, pour in dressing, and mix to fully coat chicken.
7. *Place mixture of carrot & salted cucumber on plates, top with chicken, and garnish with shredded green onion & black sesame seeds

white sesame seeds, soy sauce, black chinese vinegar, sichuan peppers, sesame oil, chili oil, chicken, cucumber, carrot, green onion, black sesame seeds

Taken from www.foodgeeks.com/recipes/22026 (may not work)