diced chicken with chili sauce

How to Make Spicy Chicken Ding (Kung Pao Chicken)

Spicy Chicken Ding, or Kung Pao Chicken, is a beloved Sichuan dish known for its tender chicken, crispy peanuts, and bold flavors. Here’s a simple guide to making it at home.

Ingredients:

- 300g chicken breast, cubed

- 2 tbsp soy sauce

- 1 tbsp Shaoxing wine

- 2 tbsp cornstarch

- 3 dried chilies, seeds removed (adjust for spice)

- 1 tbsp Sichuan peppercorns

- 1 cup roasted peanuts

- 3 garlic cloves, minced

- 1 piece ginger, julienned

- 1 green onion, chopped

- Sauce: 2 tbsp soy sauce, 1 tbsp vinegar, 1 tsp sugar, 1 tbsp water, 1 tsp sesame oil.

Steps:

1. Marinate the chicken: Mix soy sauce, Shaoxing wine, and cornstarch with the chicken. Let it sit for 20 minutes.

2. Prep the sauce: Combine all sauce ingredients in a bowl.

3. Stir-fry: Heat oil in a wok over high heat. Add dried chilies and Sichuan peppercorns until fragrant (30 seconds).

4. Cook chicken: Add chicken and stir-fry until golden (3-4 minutes). Remove and set aside.

5. Sauté aromatics: In the same wok, stir-fry garlic, ginger, and green onions until fragrant.

6. Combine: Return chicken to the wok, add sauce, and toss well. Simmer for 1 minute.

7. Finish: Stir in peanuts and sesame oil. Serve hot with rice.

This dish balances spicy, savory, and nutty flavors, making it a crowd-pleaser. Adjust spice levels to your taste!