Ingredients

• Chicken legs 2 (or whole chicken 500g)
• Ginger 3 slices
• Scallions 2 stalks
• Cooking wine 1 tbsp
• Sichuan peppercorn 1 tbsp
• Chili powder 1 tbsp
• Chili oil 3 tbsp
• Light soy sauce 2 tbsp
• Black vinegar 1 tbsp
• Garlic 3 cloves
• Sesame oil 1 tbsp
• Sugar 1 tbsp
• Sesame seeds as needed
• Crushed peanuts as needed

Steps

1. Boil chicken: Rinse chicken legs. Add water to pot with ginger, scallions, and cooking wine. Bring to boil, then simmer on medium heat for 15-20 minutes.
2. Rest: Turn off heat, cover and let rest for 10 minutes until chicken is cooked through but tender.
3. Ice bath: Remove chicken, soak in ice water for 10 minutes to firm up the meat.
4. Slice: Debone chicken, cut into even pieces. Arrange on plate.
5. Make sauce: In bowl, add chili powder, minced garlic, sesame seeds. Pour hot chili oil over to release aroma.
6. Season: Add soy sauce, black vinegar, sesame oil, sugar. Mix well.
7. Pour sauce: Drizzle sauce evenly over chicken.
8. Garnish: Sprinkle crushed peanuts and chopped scallions.
9. Chill: Refrigerate for 30 minutes to let flavors meld.
10. Serve: Remove from fridge and serve.