Similar Recipes
Kung Pao Chicken
Take out style Kung Pao Chicken! You'll love the sweet, savoury, tangy Kung Pao Sauce with the addictive numbing heat of Sichuan pepper. A flavour explosion!
Kung Pao Chicken: An Authentic Chinese Recipe - The Woks of Life
Kung Pao Chicken exists in traditional Chinese cuisine AND on takeout menus. This easy Sichuan kung pao chicken recipe is the real thing!
Kung Pao Chicken Wings Recipe - The Woks of Life
Kung pao chicken wings are a great alternative to regular hot wings. With the tangy sauce, oven "fried" wings, and easy prep, these Kung Pao chicken wings are the perfect fusion food!
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Real-Deal Kung Pao Chicken
Homemade Kung Pao chicken is marinated with soy sauce, fresh ginger, and spices before cooking in a smoking hot wok.
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Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts)
Marinated chicken thighs, properly stir-fried peppers and celery, roasted peanuts, and a sweet, sour, and savory sauce make for the best takeout-style kung pao chicken recipe.
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Gong Bao Chicken
If you've ordered takeout from a Chinese restaurant in your life, you've probably either seen or tasted Kung Pao chicken. And I'll admit that it's a dish I've loved and still enjoy. But the Westernized version is missing the key ingredient that is the star of the authentic Sichuan version, known more commonly as Gong Bao chicken: Sichuan peppercorns. It's their unique, mouth-numbing effect that gives the dish its spicy, warming quality.
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Kung Pao Popeye (Kung Pao Chicken Made with Popeye's Nuggets)
For best results, use Popeye's chicken nuggets or popcorn shrimp. Other brands will work if necessary.
Kung Pao Beef
This Kung Pao Beef recipe combines crispy beef, roasted peanuts, and toasted chilies—all in a spicy, tangy sauce, perfect over steamed rice.
Drool-worthy Sichuan Chicken in Chili Oil Sauce (Kou Shui Ji)
We weren't being witty or anything with the Drool-worthy chicken dish name. In fact, the Chinese name of this chicken dish is "kou shui ji," which literally translates to "saliva chicken."
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Gong Bao Ji Ding (Sichuan Kung Pao Chicken)
This gong bao ji ding (Sichuan kung pao chicken) recipe is based upon the version from the source in Chengdu and a near-perfect weeknight dish.
This week, we're returning to the fictional land of New York City, where a sweating George Costanza proudly exclaims (in the third person) that he likes his chicken spicy. That chicken? Kung pao, a Chinese-American take on a traditional spicy Szechuan dish. I think. Either way, it's super-good, and
Serve With
Vegetable spring rolls
A party favourite - vegetable spring rolls with dipping sauce.
Vegetable Lo Mein
This vegetable lo mein is a really simple, versatile and healthy noodle dish. Vegetable lo mein can be a staple vegetarian meal or a meatless Monday dinner!
Steamed Eggplant, Hunan Style - The Woks of Life
This Hunan-Style steamed eggplant is a vegan/vegetarian dish that packs a ton of flavor and can be served as an appetizer, side, or full meal with rice!
Chinese Eggplant with Garlic Sauce
Chinese eggplant with garlic sauce, or "fish fragrant eggplant" (yuxiang qiezi) is a familiar and favorite dish in many Chinese restaurants and buffets!
10 Great Stir Fry Recipes, One Amazing Sauce
10 popular chinese stir fry recipes using one AMAZING all purpose stir fry sauce {homemade}. All on the table in less than 15 minutes.
Chinese Spicy Eight Treasures Stir Fry
This Chinese Spicy Eight Treasures Stir fry is another everyday home cooking dish from the old days in Shanghai. The secret of this dish is a combination of 3 things: dried shrimp, loads of garlic and the substitution of spicy bean paste for the sweet bean paste
Sichuan Dry Fried Green Beans
Sichuan Dry Fried Green Beans are popular both in China and the US. Restaurants deep-fry them but we made them healthy by searing them in a dry wok w/o oil.
Chinese Spicy Vegetable Fried Rice
This quick and easy Spicy Vegetable Fried Rice recipe is full of flavor! Make it as is or build off of it, adding more of your favorite veggies.
Chinese Banquet Fried Rice
This Chinese banquet fried rice is our version of that last 10th course of a Chinese banquet that is served alongside the 9th course of long life noodles.
Ma La Xiang Guo (Spicy Numbing Stir-fry Pot)
This ma la xiang guo recipe (a spicy mix of vegetables, meats, and Sichuan seasonings) is a recreation of a dish we enjoyed often when we lived in Beijing.