There are few things more crave worthy to me than sweet, spicy, stir-fried Kung Pao Chicken on top of a mound of steamed white rice. I tried to keep this recipe as simple as possible, while still bringing that unmatched flavor 🤌🏼 Traditionally, this dish uses Sichuan peppercorns but I opted for some chili crisp which I personally think is easier to find (plus I always have it on hand), but feel free to spice it up in whatever way you’d like. I actually did some research on the dish and was surprised to find out it actually is a traditional Sichuan dish that originated in China, but now it’s most commonly made in America. I hope my recipe provides all the delicious flavors you’re looking for with easy to find ingredients 🤍 Enjoy!
