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1.
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Debone chicken thighs using scissors.
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2.
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Put chicken thighs into a big pot of cold water, add cooking wine and 4 slices of ginger.
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Boil the water.
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Once it reaches a boil turn off the heat and leave the thighs inside for 8 minutes.
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3.
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Remove the chicken from the pot and put it into a bowl of ice water to cool.
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Refrigerate chicken if you are going to let the chili oil sit overnight.
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4.
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Prepare chili oil.
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Mix red chili powder, white sesame seeds, sugar and salt in a heatproof container.
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Set aside.
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5.
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Put the vegetable oil into a saucepan.
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Add 1/2 tablespoon Sichuan pepper, 1 clove, 1 cinnamon stick, 1/2 teaspoon cumin, 1 star anise, 1 bay leaf, 4 slices of ginger, the sliced clove of garlic and sliced green onion into the vegetable oil.
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Turn on fire between medium and low heat and heat until garlic, green onion and ginger turn golden brown.
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6.
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Take out garlic, green onion and ginger with chopsticks or anything your are comfortable with and continue heating the oil until its hot and wavy, takes about 5 minutes.
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7.
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Filter the heated oil through a sieve into the red pepper mixture in step 4, a little at a time.
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Take about 3 times to do this.
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Do not pour it in all at once.
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Finally stir the mixture, preferably leave it overnight, so the taste of the red chili oil is more fragrant.
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8.
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To prepare the dish: In a medium-sized bowl mix 4 tablespoons of chili oil made above, with 1 tablespoon of sesame oil, 1/2 tablespoon of sugar, 2 tablespoons of soy sauce and 1 tablespoon of white vinegar.
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That is the mouthwatering chicken sauce.
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9.
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Slice the chicken thighs into pieces, skin side up, put into a large size plate and drip the sauce over it.
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Thats the mouthwatering chicken.
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It is a cold dish, by the way.
