A simply recipe of sichuan dish. I eliminate the most important ingredients for kung pao chicken which is chinese peppercorn to reduce the spiciness.

Kung Pao Chicken is a classic dish from Sichuan, famous for its bold and spicy flavors. Tender chicken cubes are cooked with garlic, ginger, and the unique numbing heat of Sichuan peppercorns, creating a delicious spicy kick. Crunchy peanuts add a wonderful texture and extra flavor.This dish perfectly balances spicy, sweet, salty, and numbing tastes, making it incredibly addictive. It’s especially great served with some rice for a satisfying meal.The name comes from Ding Baozhen, a Qing dynasty official who loved this dish. Kung Pao Chicken not only represents the bold flavors of Sichuan cuisine but also showcases clever seasoning and ingredient combinations.Easy to make and full of flavor, it’s a dish that everyone will love! Enjoy!

People adore Kung Pao Chicken for its irresistible combination of bold flavors and tantalizing textures. This classic Chinese dish captivates taste buds with its tender, succulent chicken pieces, perfectly balanced with a medley of crunchy peanuts, crisp vegetables, and aromatic spices. The signature sweet, savory, and slightly spicy sauce adds an extra layer of excitement to each bite. Whether enjoyed with steamed rice or noodles, Kung Pao Chicken satisfies cravings and leaves a lasting impression. Its harmonious blend of ingredients and delightful interplay of flavors have made it a beloved favorite in Chinese cuisine.

The classic style of this spicy stir fry Chinese Sichuan dish is made of chicken, peanuts, green onions, dried chili peppers, and Sichuan peppercorns for the numbing flavor. I made the American Chinese takeouts version which includes some vegetables, such as bell peppers, carrots, zucchini, water chestnuts, or even broccoli as part of the dish. If you like my recipes, please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘

#chineseThis is a classic dish in China’s province Sichuan. It is spicy. The sauce I made is moderated hot. You can add more Sichuan pepper flakes to make it hotter.

My wife already has an Oriental Pepper Steak recipe on Cookpad which is great, but this is a more traditional recipe made with flank steak. As with most Chinese dishes you can change up the vegetables, just make sure to make it colorful.

Kung Po in Cantonese is black sauce with dried chilli. It is a common sauce used to cook chicken, pork or fish fillet. It has a umami taste of light sweetness, aroma of onions and a hint of spiciness from the dried chillis. Cashew nuts are added to the dish, somehow the nuts mixed with the sauce really a perfect match.

A chinese dish with American measurementsAdding starch to seal the moisture into the meat is key!

This recipe is from the book Thai Cooking & More, from Publications International, Ltd.

From Blue Apron: http://www.blueapron.com/recipes/kung-pao-tofu-with-chinese-broccoli-brown-rice

I love Chinese food particularly orange chicken. Most of this recipe comes from Ree Drummond (Pioneer Woman). We love her cooking. I added vegetables and increased the sauce. The sauce is the star in this recipe. As with most Chinese food recipes you can change up the vegetables to your liking.