One of my favourite restaurants in Melbourne, Dainty Sichuan, has reconnected my love for Kung Pao chicken for their uncompromising use of Sichuan peppercorns, chilli oil and spices. The chef at Dainty Sichuan has perfectly balanced the wonderful flavours of spicy, sweet, sour and numbing sensation. It represents everything that is good about Sichuan food and it gives me a fresh perspective on how a delicious Kung Pao chicken dish should taste like.
What better way to relive this tantalising food memory than to re-create this dish at home! As I have made this dish quite often at home, I have toned down on the chili, Sichuan peppercorns and oil just to be a little healthier. In true Fuss Free Cooking fashion, my rendition of Kung Pao chicken has a little twist – I added macadamia instead of roasted peanuts for a touch of decadence.
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