Today we are making Kung Pao Chicken – It is a Sichuan classic. I love this dish. I have made this recipe when I first started this channel. This is an upgrade recipe that the chicken is more tender and flavorful. So, let’s get started.

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1 comment

Delicious! Do not skip “velveting the chicken“;
this technique results in the perfect texture. As a sidenote, the market did not have Szechuan peppercorns or red chilies… Therefore, I left them out. Five stars!

Susan M Pendy

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