Sichuan Chicken with Spicy Sesame Sauce

700 grams bone-in skin-on chicken thigh
2 tbsp Shaoxing wine
1 tsp Sichuan peppercorn
2 spring onion, chopped
2 pieces ginger
2 spring onions
¼ tsp salt
SAUCE:--
3 tbsp soy sauce
2 tsp black rice vinegar
1 tsp SIDS GARLIC SAUCE
2 tsp sugar
1 tbsp peanut butter
2 tbsp SIDS CHILLI & LIME OIL
1 tsp sesame oil
1 clove garlic, minced
½ tsp minced ginger
¼ tsp grated roasted Sichuan peppercorn

Bring a large pot of water to a boil then turn to medium heat.
Halve spring onion. Chop some of the green parts and use them to garnish the dish later.
Add Shaoxing wine, Sichuan peppercorn, white part of spring onion and ginger to the boiling water. Mix well then add chicken. Simmer until the chicken is cooked through, 20-30 minutes.
While cooking the chicken, prepare a large bowl of ice water. (Very important)
When the chicken is just cooked, immediately transfer it to the ice bath. Add more ice if necessary. Set aside and let cool completely. This step tightens the chicken skin and firms up the texture.
SAUCE: Combine soy sauce, SIDS GARLIC SAUCE, black rice vinegar and sugar in a bowl. Mix well until the sugar dissolves.
Add sesame paste to another bowl. Gradually blend in the sauce from last step and mix with a spoon, until the sesame paste is evenly blended and no lumps remain. Add SIDS CHILLI & LIME OIL, sesame oil, garlic, ginger and Sichuan peppercorn then mix well.
Right before serving, combine chicken and spicy sesame sauce. Toss to mix well. Spread cucumber over a deep plate. Transfer chicken on top of cucumber and garnish with sesame seeds and spring onion, if using.
Serve as a cold appetizer, or as a main over noodles or rice.