Place chicken breasts in a saucepan. Cover with cold water, then add ginger slices, halved scallions, and Shaoxing rice wine. Bring to a gentle boil over medium-high heat.

Once boiling, lower the heat to a simmer, cover with a lid, and let cook for about 10 to 12 minutes until the internal temperature reaches 74 °C (74 C). Remove chicken and plunge into an ice bath to stop cooking.

While the chicken cools, prepare the bang bang sauce. In a medium mixing bowl, vigorously whisk together the sesame paste and peanut butter, gradually thinning it with a tablespoon or two of warm water if too thick.

Add the light soy sauce, black vinegar, sugar, minced garlic, chili oil, and ground Sichuan peppercorns to the emulsified paste. Whisk thoroughly until sugar dissolves completely.

Remove the cooled chicken from the ice bath and dry with paper towels. Use a rolling pin or meat mallet to gently pound the chicken pieces to loosen the fibers.

Shred the meat by hand along the grain into bite-sized strips.

Assemble the dish: arrange a bed of julienned cucumber on a serving platter. Pile the shredded chicken neatly over the cucumber base.

Drizzle the prepared sesame-chili sauce generously all over the chicken. Top with crushed roasted peanuts, toasted sesame seeds, and the finely sliced fresh scallions before serving cold or at room temperature.