Cut chicken into 3/8 to ½-inch cubes. Heat oil in a wok or pan over medium high heat. When oil is hot, add chicken, dry red chilies, and stir fry until chicken appears cooked and is no longer pink.

One of the most popular items on a Chinese takeout menu, kung pao chicken features golden-brown, stir-fried chicken, crunchy nuts and a slick of sweet and savory chili sauce. The moderately fiery dish ...

The secret to making legit Kung Pao Chicken are these little babies. Sichuan peppercorns. I found a big bag of them at my local Asian market for just a few bucks and hand-ground them to maximize the ...

SHANGHAI — During my nine days in China, I did not get to eat much Chinese food. That’s because, as luck would have it, I got sick on the plane to Beijing and I remained sick for the bulk of our trip.

To try and decide each week where and what to eat around the basin can be a challenge – there are so many amazing choices. In this feature we’ll dive into dishes that will surely satisfy those hunger ...

Need an easy idea for dinner that’s delicious? Look no further because this Kung Pão shrimp/chicken for dinner tonight. 1) In a small bowl, mix the sour sauce, sesame seed oil, red pepper flakes, ...

GUIYANG, CHINA -- It is 7:30 on a Sunday night, and business is booming at Guixi, a large and popular downtown food emporium here. In smoke-filled private rooms, boisterous men vie to best each other ...

More piquant than spicy, this version of kung pao chicken starts with a chile paste fragrant with garlic and ginger. Combined with a sauce that’s sweet with sugar, sour with vinegar and savory from ...

This is a dish from Sichuan that has a distinctly sweet and sour chile flavor. It was invented by Ding Baochen who was governor of Sichuan despite being from Shandong. This dish, also known as "gong ...

Cut the chicken into cubes. Combine with marinade ingredients and set aside for ten minutes. Heat oil in a wok or large sauté pan. When oil is hot, add chilies and Sichuan peppercorns and stir-fry ...