Your fave Sichuan restaurant meal at home. Finally. Time to experience the beauty of wok cooking delivering levels of intense flavor in just a few minutes.
As stunning as it is simple, this hot little number isn’t exactly traditional Szechuan fare, though it may quickly become tradition.
The origins of Kung Pao (aka Gong Bao) chicken are murky, but the raves we’re hearing about this stir-fry of chicken, peanuts, and red chiles are unequivocally and resoundingly clear.
Comfort food of a different sort. The sort with a spicy, tingling, almost numbing awesomeness that we can’t seem to get enough of whatever the day of the week or time of the year.
Sure, you could just buy chile oil. But it won’t come close to having the rich hue and roasted flavor of this simple Szechuan recipe.