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 ...

Skip the takeout and make this quick and easy Kung Pao Chicken at home. It takes just 15 minutes to make which means you may ...

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 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 ...

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.

Originally, this was a spicy stir-fry, designed for last-minute cooking. We love the sweet-sour flavours of chilli bean sauce, vinegar, chicken and peanuts so much that we adapted the recipe so that ...