Hot and Numbing Sichuan Chicken Salad Bang Bang Ji Si Recipe

Ingredients

• 1 3/4 pounds whole bone-in, skin-on split chicken breast halves (2 to 3 breast halves)
• Kosher salt and freshly ground black pepper
• 6 cloves garlic, smashed, divided
• 6 whole scallions, 2 roughly chopped, 4 thinly sliced at a sharp bias
• 1 (1-inch) knob peeled fresh ginger, thinly sliced
• 2 teaspoons toasted whole Sichuan peppercorns
• 1 tablespoon sugar
• 2 teaspoons black or plain sesame seeds, plus more for garnish
• 1 tablespoon sesame paste, preferably Chinese
• 1 tablespoon soy sauce
• 4 teaspoons Chinkiang or black vinegar
• 1/4 cup chili oil with sediment (see note)

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