One of the tastiest and enjoyable chicken dishes that I had was Kung Pao Chicken. This is a tangy chicken dish that is of Sichuan origin. Although the origin of this dish was Chinese, the version that was well-known at present is the American and European. The difference would be some of the ingredients (like the absence of Sichuan peppercorns) and manner of preparation.
On a lazy Friday night when task and chores seems to be completed, it would be nice to reward yourself with a nice Kung Pao Chicken for all your accomplishments for the week. I won’t say that making one is simple but having the complete ingredients, this post, and the accompanying video will surely be more than enough to guide you.