Bang Bang Chicken
1-1 1/2 lbs chicken breasts
1 tbsp vegetable oil
2 Japanese cucumbers, sliced thin on bias
1/2 c chicken broth
1" piece ginger, grated
1 clove garlic, grated
3 1/2 tsp sugar, divided
2 tbsp shoyu
1 tsp chili oil
2 tsp salt
2 tbsp rice vinegar
1 tbsp mirin
Place chicken in a pot with water to cover. Remove chicken and bring water to a boil. When water is at a rolling boil, add chicken and immerse for 1 minute. Remove chicken and rinse under cold water. Bring water to a boil again. Place chicken back in pot. When water returns to a boil, cover pot and turn off heat. Let stand 30 minutes. Bring pot to a boil again. Turn off heat, cover and let stand 1 hour. Remove chicken. Place in a ziploc bag with vegetable oil. Rub chicken to coat with oil. Store in refrigerator. This can be done ahead of time. In a small pot, combine chicken broth, ginger, garlic, 1/2 tsp sugar, and shoyu. Bring sauce to a boil and simmer until reduced by half. Remove from heat and add chili oil. Set aside sauce to cool. Sprinkle cucumbers with salt, let sit for 5 minutes, rinse, drain, and pat dry. Combine rice, vinegar, mirin, and 3 tsp sugar. Pour over cucumbers. Set aside. Slice cold chicken into bite-sized pieces. Arrange chicken in center of platter. Garnish with seasoned cucumbers. Pour cooled sauce over chicken.