口水雞 (mouth watering chicken a.k.a saliva chicken)

Chicken (prepared):

1 lbs chicken, prepared however you like it (traditionally steamed bone in skin on chicken breast cut into 1" cubes- chicken breast is preferred because it tastes like nothing and allows you to taste more of the sauce).  This might be a good place to use rotisserie chicken breast.

Preferred: sous vide, brined chicken breast cooked to 150F.  It will not need searing as it will be served cold and caramelization will interfere with the sauce flavor.

 Sauce:

2-3 tbsp chili oil (depending on strength of the oil/desired spiciness)

1 tbsp soy sauce (if serving with salted or brined chicken: add up to an additional 1 tbsp if using unsalted chicken for some strange reason, but I don't know why you would have cooked it that way...)

1 tbsp sugar (or the same amount as the soy sauce if you modify that to taste)

1 tsp rice wine

1 green onion, sliced paper thin

.5" grated ginger

1 garlic clove, crushed

t tsp sesame seeds

Optional: 1/2 tsp black vinegar

Optional: 1 tsp sesame paste

Optional: Cilantro to taste

Mix the soy sauce, rice wine, and sugar so that the sugar dissolves (cook lightly if you want to get rid of all the alcohol, or leave in the alcohol to give your tongue an interesting sensation).  Add the chili oil.  Mix in the green onion whites, ginger, and garlic.

Plate the chicken in a shallow vessel and pour the sauce over.  Garnish with the green onion greens and sesame seeds.  If using cilantro, add it now on top (i.e. don't soggify it with the sauce: that is t3h newbs)

If you want to add some acid to the dish, mix the vinegar in when you're mixing the soy sauce and rice wine.  If you want to use sesame paste (which makes this more like 棒棒雞 when combined with dark meat) mix it in at the same point as you add the chili oil.