Wow, it’s been a while! My little page, so neglected. Oh well, here we go again. Seems it goes on hiatus whenever i get side tracked by something else hehe.
I have only cooked this once before, a couple of years ago, actually i think it might of been the page’s 1st or 2nd post? I do not know why it’s taken me so long to do it again! It’s a bit fiddly getting all the steps done and prepared but it all comes together quite quickly at the end. Just read and prepare each stage of the recipe and you will not get flustered at the end when everything is going into the wok.
It’s got some unique ingredients, such as black vinegar and chilli bean paste but they can be found easily in an Asian supermarket.
Kung Pow Chicken. It has the numbing sensation from the Sichaun peppercorns and hits that spicy note with the dried chilli’s and chilli bean paste. A nice rich sauce, succulent pieces of chicken with the crunch of peanuts. It really is an amazing dish. Serve with rice.
You’ll wake up the next day excited for leftovers!
This is the recipe i used.