Bang Bang Chicken

Bang-bang chicken, is a street vendor's dish
from the Szechuan region of China.
The name comes from the pounding of the chicken,
which is both tenderized and shredded with a
heavy wooden stick called a bon,
hence its alternative name of bon-bon chicken.
Like much street cuisine, it is speedy and simple.

Ingredients:
9 oz chicken (breasts and thighs), skin on
1 tbsp soy sauce
1 tsp sesame paste
1/2 tsp sesame oil
2 tsp chili oil
1 tsp sugar
1/8 tsp ground Szechuan peppercorn
Lettuce leaves
1 scallion, cut into thin strips

Directions:
The dish is assembled by shredding lettuce leaves
and strewing over them some carrot, red onion,
and fine strips of scallion or cucumber.
The shredded chicken is laid on top and the hot,
slightly sweet and sour sauce is drizzled over the top.
Place the chicken in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer, until cooked, about 10 minutes.
Drain and set aside. Once cool, beat the skin side
lightly with a rolling pin to loosen the fibers.
Now remove the skin and shred the chicken meat with your fingers.
Make the sauce by combining the soy sauce, sesame paste, sesame oil,
chili oil, sugar, and ground Szechuan peppercorn.
Arrange the lettuce leaves on a serving platter.
Sprinkle the scallion strips over the top
and then the shredded chicken.
Pour the sauce over the top and serve.