One of the most popular items on a Chinese takeout menu, kung pao chicken features golden-brown, stir-fried chicken, crunchy nuts and a slick of sweet and savory chili sauce. The moderately fiery dish ...

With a history spanning centuries, it\'s time to take kung pao chicken into the kitchen. Try our recipe and be surprised at ...

Cut chicken into 3/8 to ½-inch cubes. Heat oil in a wok or pan over medium high heat. When oil is hot, add chicken, dry red chilies, and stir fry until chicken appears cooked and is no longer pink.

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Bill Leung of The Woks of Life lets us in on his secret ...

This video documents the preparation of Kung Pao Chicken in a rural Chinese village setting. The dish is built around fresh ...

This is the kung pao chicken most of us know and love. Cubes of chicken breast, dried chiles, scallions, garlic, ginger and peanuts are coated in a silky sauce, with whole Sichuan peppercorns adding ...

More piquant than spicy, this version of kung pao chicken starts with a chile paste fragrant with garlic and ginger. Combined with a sauce that’s sweet with sugar, sour with vinegar and savory from ...