Chinese-Style Chilled Shredded Chicken with Infused Chili Oil

Steps

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1. 1
   Prepare the cucumber by trimming the ends and slicing thinly, or use a mandoline for more uniform slices.
   ▶ ≈0:19
2. 2
   Sprinkle the cucumber slices with salt and sugar, cover tightly to create a vacuum seal, and shake well to dissolve the seasonings. Let sit aside.
   ▶ ≈0:38
3. 3
   Season the boneless chicken thighs with salt, sugar, white pepper, and rice wine. Massage thoroughly until the flavors are absorbed and liquid releases. Let rest for 15 minutes.
   ▶ ≈1:00
4. 4
   Make the infused chili oil by mincing garlic into a paste. In a bowl, combine Korean chili powder, sesame seeds, white pepper, and minced garlic.
   ▶ ≈1:28
5. 5
   Heat the Sichuan peppercorns and star anise in oil over medium-low heat for 3–5 minutes until fragrant and the peppercorns begin to foam.
   ▶ ≈1:52
6. 6
   Pour the hot oil directly into the bowl with the spices and stir rapidly until the oil turns red. Let sit to allow the chili powder to settle.
   ▶ ≈2:33
7. 7
   Arrange scallion pieces on a plate, then lay the marinated chicken slices on top.
   ▶ ≈2:52
8. 8
   Pour 500–600 ml of cold water into the pot and place the steaming rack inside. Heat over medium-high for 4–5 minutes until steam rises, then reduce heat and steam for 10–12 more minutes.
   ▶ ≈3:07
9. 9
   Turn off the heat and let rest, covered, for 10 minutes. Remove the chicken and let cool. Reserve the steaming liquid.
   ▶ ≈3:37
10. 10
    Once cooled, slice the chicken into thin shreds or larger chunks, then transfer to a mixing bowl.
    ▶ ≈4:07
11. 11
    Add sugar, oyster sauce, soy sauce, and vinegar. Gently toss to combine. Stir in a spoonful of the infused chili oil and add some of the reserved steaming liquid to taste. Mix gently.
    ▶ ≈4:33
12. 12
    Squeeze excess liquid from the pickled cucumber slices and arrange them evenly on a serving plate.
    ▶ ≈5:03
13. 13
    Arrange the seasoned chicken over the cucumber, drizzle with additional infused chili oil for garnish. Refrigerate for a few hours before serving for best flavor.
    ▶ ≈5:18