About Recipe

For this post, we’re going to pretend I never lived in China. What you’re about to witness is west-coast, quick, weeknight kung pao chicken. There isn’t much authentic happening here. If we were hanging in Mainland China together and we ordered kung pao chicken it would be a completely different experience. We’re talking Sichuan peppercorns that numb your tongue. It’s intoxicating. We would drink lots of Yanjing beer and make our way home late night in a smelly taxi with the windows rolled down whether it was 100 degrees F and 100% humidity or snowing outside. The. Smell. Is. That. Bad.

Ingredients