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Kevin Godbee posted an update
Kung Pao Chicken. This is a version of Kung Pao Chicken truer to traditional Chinese cuisine rather than American-Chinese style.
This is a spicy Sichuan dish that is made with peanuts, scallions, Sichuan peppers, Sichuan peppercorns, pixian doubanjiang (fermented chili bean paste), and Chinese black vinegar. American versions include zucchini and bell peppers, and leave out Sichuan peppercorns, pixian doubanjiang, and black vinegar. (I actually have an American-Chinese version that is delicious too.)
Carolina Miranda Castellón, Lana Mihajlović and 6 others3 Comments-
Level:
Scoolinary Team
That looks amazing, Kevin!
I love that you used authentic ingredients to give it that traditional Sichuan flavor. The mix of colors, the peanuts, the chilies, and the shine of the sauce make it look so tempting.
And it’s great that you also make the Chinese-American versionyou get to enjoy the best of both styles.Thanks for sharing it!
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@sussan_scoolinaryteam Thank you!
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Level:
Sous Chef
This sounds and look incredible. Honestly, both versions have their charm, but this one? This is the “clear your schedule, grab the cold drink, and enjoy the mouth-numbing magic” kind of meal.
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