Mad Thai Buddha Bowl with Spicy Chicken

INGREDIENTS:

  • 2 lbs. bone-in, skin-on free-range chicken breasts split (2 or 3) 

  • Kosher salt and freshly ground black pepper

  • 8 cloves of garlic, smashed, divided

  • 6 whole scallions, 2 roughly chopped, 4 thinly sliced at a sharp bias

  • ½ cup chopped cilantro

  • 1 (1-inch) finger peeled fresh ginger, thinly sliced

  • 2 tsp toasted whole pink peppercorns

  • 1 tsp Szechuan peppercorns

  • 1 tbsp organic cane sugar

  • 2 tsp black or white sesame seeds (or combo), plus more for garnish

  • 5 tbsps Thai Chili Madness Hot Sauce

  • 1 tbsp soy sauce

  • 4 tsp Chinkiang or black vinegar

  • ¼ cup chili oil with sediment (see note)

Preparation:

Season chicken generously with salt and pepper. Place chicken in zipper-lock bags or vacuum bags and add half of the garlic, roughly chopped scallions or sliced sweet onion, and all of the ginger. Remove air from zipper-lock bags by closing the bags, leaving the last inch of the top unsealed. Slowly lower into a pot of water, sealing the bag completely just before it fully submerges. If using a vacuum bag, seal according to manufacturer instructions.

If Cooking in a Sous-Vide Precision Cooker: Preheat a sous-vide cooker to 150°F. Add chicken and cook for at least and slow cook for 5 hours. Transfer to an ice bath and let chill for 15 minutes.

If Cooking in a Thermal Cooler: Heat 2 quarts of water in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat until it registers 165°F on an instant-read thermometer. Transfer to a small cooler, add chicken then seal the cooler. Cook for at least 3 hours and up to 4, topping with boiling water as necessary to maintain the temperature of 150°F. Transfer to an ice bath and let chill for 15 minutes.

While chicken cooks, grind Sichuan and pink peppercorns in a mortar and pestle until a rough powder is formed. Add sugar, remaining 3 cloves garlic, and sesame seeds and pound until a rough paste is formed. Add sesame paste or tahini, soy sauce, and vinegar and pound until a smooth paste is formed. Stir in chili oil and sediment. Set dressing aside.

When chicken is cooked, remove from bags and discard garlic, scallions, and ginger. Stir 2 tablespoons of juices from the bag into the dressing. Remove skin and bones from chicken and discard. Shred meat and transfer to a large bowl. Add dressing and sliced scallions — Toss chicken to coat in dressing and adjust seasoning with salt and pepper. Serve immediately by itself on a bed of Kimchee or make a Buddha Bowl with your favorite ingredients. Sprinkle with more scallions and sesame seeds, and drizzle with additional chili oil if desired.

Notes: Chili oil with sediment can be found in most Chinese supermarkets. Alternatively, make your own by toasting ¼ cup of dried ground Sichuan or Korean chilies in a dry wok or coated skillet until fragrant. Add ½ cup of neutral oil, such as canola or vegetable oil heat until lightly bubbling. Immediately transfer to a cool stainless steel pot and let rest. Chili oil can be stored in a sealed container in the refrigerator indefinitely.