I love Chinese food! What I don’t love is the inconsistent food I get from my favorite Chinese restaurant. The food has always spot on in the past but lately has been hit-or-miss. So when my Mom made this Kung Pao Chicken recipe out of the book she was reading Why the Chinese Don’t Count Calories I was thrilled!
I have only eaten Kung Pao once or twice before and wasn’t impressed with it. This version is so much better! This I am crazy over.
Kung Pao chicken is a Sichuan classic. If you order this here in America you are most likely getting a dish that has strayed far from the traditional dish. My Mom did an excellent job of staying true to the original recipe. This was positively delicious, sweet and sour with a spicy heat that creeps up on you. That’s the best kind of heat, one that doesn’t overpower your taste buds and allows you to taste the flavors in the food. This is a recipe to rival any Chinese take-out. And will be revisited again and again in our house.