Kung pao chicken
Salty, sour, spicy and sweet, kung pao chicken traces its origin from China’s Sichuan region. It became so popular that regional variations, some less spicy than the original, were born. This recipe is a cross between the Guizhou and Western versions.
Cook time: 10 minutes
Servings: 4 people
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Hello and welcome!
I’m Connie Veneracion, home cook and writer by passion, photographer by necessity, and good food, coffee and wine lover forever. I create, test and publish recipes for family meals, and write cooking tips and food stories. More about me and my umami blogs.
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