Posted by: marthabernie | October 24, 2020

Kung Pao Chicken — Accounting for Taste

In this Kung Pao Chicken recipe, the dark, rich sauce clings to the chicken and veggies, with just an undertone of heat and aromatic flavor from the chiles and Sichuan peppercorns. I’m typically a white meat fan, but here we used boneless, skinless dark thigh meat which imparts more flavor. Use whatever suits your preference. […]

Kung Pao Chicken — Accounting for Taste

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