🍽️ How to Make Xiangla Jiding (Spicy Chicken Cubes)

🧆 Ingredients

• 300g boneless chicken breast (diced)
• 10 dried red chilies (cut into sections)
• 1 tablespoon Sichuan peppercorns
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1 teaspoon sugar
• Vegetable oil for frying

🍳 Steps

1. Prepare and Clean Ingredients:

   • Rinse the chicken breast under cold water and pat dry with paper towels. Trim off any excess fat or sinew.
   • Dice the chicken into uniform 1.5 cm cubes for even cooking.
   • Soak dried red chilies in warm water for 2–3 minutes to remove dust, then drain and cut into sections.
   • Rinse green onions, garlic, and ginger. Peel garlic and ginger before mincing. Chop green onions finely.
   • Measure out Sichuan peppercorns and sugar, ensuring all ingredients are prepped and ready.

2. Marinate Chicken:

   • Place diced chicken in a bowl. Add Shaoxing wine, soy sauce, cornstarch, and salt.
   • Mix thoroughly to coat each piece. Marinate for at least 10–15 minutes. This step ensures the chicken remains tender and absorbs flavor.

3. Check Oil Temperature:

   • Heat vegetable oil in a wok over medium-high heat. To test readiness, drop a small piece of green onion into the oil; if it sizzles, the oil is ready.

4. Stir-Fry Aromatics:

   • Add Sichuan peppercorns and dried chilies to the hot oil. Stir-fry quickly (about 30 seconds) until fragrant and the chilies darken slightly, but do not let them burn.
   • This step releases the numbing and spicy aroma characteristic of Sichuan cuisine.

5. Cook Chicken:

   • Add the marinated chicken cubes to the wok. Stir-fry over high heat, separating the pieces to ensure even browning.
   • Cook until the chicken turns opaque and is lightly golden on the edges (about 3–4 minutes). Avoid overcooking to keep the meat juicy.

6. Combine and Season:

   • Add minced garlic, ginger, chopped green onions, and sugar to the wok.
   • Toss everything together, ensuring the chicken is evenly coated with aromatics and the sugar dissolves, adding a subtle sweetness.
   • Taste and adjust seasoning with extra salt or soy sauce if needed.

7. Check for Doneness:

   • The chicken is done when it is firm yet springy to the touch, with no pink in the center. The chilies should be aromatic but not burnt.
   • If unsure, cut a piece to check for doneness.

8. Final Touches and Serving:

   • Transfer the finished dish to a serving plate. Garnish with extra chopped green onions for color and freshness.
   • Serve immediately with steamed rice to balance the heat and savor the full flavor.

Additional Tips for Success

• Ingredient Quality: Use fresh chicken breast for best texture. If using frozen chicken, thaw completely and pat dry before marinating.
• Spice Control: Adjust the number of dried chilies and Sichuan peppercorns to your preferred spice level. Remove chili seeds for less heat.
• Wok Technique: Stir-fry quickly over high heat to lock in moisture and achieve a tender bite.
• Maturity Identification: Chicken is mature when juices run clear, and the surface is evenly coated with sauce and spices.
• Serving Suggestion: Pair with a simple cucumber salad or cold appetizer to offset the spiciness.

This expanded guide provides step-by-step clarity, ingredient preparation details, and practical tips to help you achieve restaurant-quality Spicy Chicken Cubes at home.

💡 Tips

• Use chicken breast for a leaner texture.
• Adjust chili quantity for preferred spice level.
• Stir-fry quickly for tender chicken.
• Serve immediately for best flavor.