Kung Pao Chicken

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.

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