- Related Recipes -

Additional Recipe Info

Kung Pao Chicken (2019 Version)

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.


  • Hi Mandy,
    Really love your recipes and presentation style. It’s made things very easy to create great tasting Chinese food. Could you tell me what type of cooking oil you use in the wok? You always refer to cooking oil but never state what it is. I’m using corn oil which seems fine but I’m keen to know exactly what you use.
    Best regards
    Bobby (UK)

    Bobby on

  • 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 on

Leave a comment