I love Kung Pao Chicken. This traditional Szechuan dish is very spicy, with a slightly sweet sauce that has a hint of sesame and ginger and saltiness from the peanuts. It's a dish I make often at home. But up until now, I've cheated. I have always used a seasoning packet purchased from a grocery store to make the sauce.
Tonight, I decided to make it from scratch. I used a recipe from one of my favorite food blogs Simply Recipes. I made a few minor modifications based on the ingredients I had in my kitchen. Instead of using freshly chopped garlic and chiles, I substituted a chili-garlic paste that I had on hand. I mixed this right into the sauce. I served with rice and my favorite Lotus Vegetarian Egg Roll.
You can find the original recipe here: http://simplyrecipes.com/recipes/kung_pao_chicken/
I grooved in the kitchen with the Robyn - "Body Talk" album while I was making this recipe tonight. This is my go to album for cooking and cleaning.
Enjoy!
