Its an explosion of big, BIG flavours and its a really quick and easy recipe.
We love the strong flavoured sweet-sour-savoury sauce with the signature tingle of numbing heat from the Sichuan pepper!
Traditionally in China, Kung Pao Chicken is a dry stir fry.
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But with Kung Pao Chicken, the sauce is very intense flavouredso you dont need loads of it.
When it mixes in with the rice, just a bit of sauce goes a long way.
What goes in Kung Pao Chicken
Most of these ingredients are pretty mainstream Asian cooking ingredients.
Ive provided substitutes for theChinese cooking winein the recipe.
Its super simple, see directions here:How to Velvet Chicken.
Best substitute for Sichuan pepperis white pepper.
Most of the heat is in the seeds which are removed.
What does Kung Pao Sauce taste like?
Available in Asian stores and costs only a couple of dollars for a big bottle.
Quick to cook
As with most stir fries, once you start cooking, things move quickly!
It takes about 6 minutes to cook.
So double-check you have all ingredients prepared and ready to toss in.
Thats the Kung Pao way!!
I dont usually end up writing so much stuff about ingredients in a post!
So Im signing off here and handing over the recipe.
Dont forget the recipe video below!
Life is back to as it should be!
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