Kung pao chicken from Fine Cooking Magazine, Jun/Jul 2019 (page 79) by Grace Young

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sweet chili, ginger, and soy baby back ribs; Grilled maple-tamari shiitake with noodles and Asian greens

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on August 06, 2021

    Very flavorful, tender chicken, juicy red bell pepper chunks. I prefer this version of this dish to the version Grace Young published in "The Breath of a Wok" - the flavors seem deeper. To suit our spice-heat tolerance, I cut back the chilies to 2 chiles de arbol (without seeds!). The ingredient list for this recipe and Fuchsia Dunlop's Gong Bao Chicken recipe are very similar, but this recipe has a smaller quantity of aromatics relative to the chicken (and also adds red bell pepper) and chops them up more finely so the flavors blend together more. I really like the Dunlop recipe, too, but I know some don't care for the intense flavors in that recipe from the whole Sichuan peppercorns and slices of ginger and garlic - they might like the gentler flavors in this Young recipe more.

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