In response to some concerns about the chicken in kung pao chicken staying undercooked, we have revamped this recipe. The chicken in this recipe cooks on the tender side - this is softer than it cooks on most Indian recipes.
We also added optional instructions to this recipe, in case you like your chicken cooked to a higher degree.
One other tip - we were able to get some genuine Sichuan pepper, and used it in place of regular black pepper. If you are able to get Sichuan pepper, do grind it down in a mortar-pestle, or in a mixie jar, and add in place of regular pepper.