Kung pao chicken is the Sichuan classic that has it all — tender chicken, crunchy peanuts, dried chillies and a sauce that hits sweet, sour, savoury and numbing-spicy all at once. It's a flavour rollercoaster in the best possible way.
It might taste complex, but the method is straightforward stir-fry territory: marinate briefly, mix a sauce, then cook everything hot and fast in one wok. Sichuan peppercorns bring the signature tingle, but the dish still shines without them if you can't track them down.
Get your rice on first — from the moment the wok heats up, dinner is less than ten minutes away.
