Kung Pao Chicken
Appears in Cook's Illustrated September/October 2002
We wanted to create a version of this spicy Sichuan classic using chicken thighs and a few pantry staples.
WHY THIS RECIPE WORKS
We set out to develop a version of kung pao chicken that kept its classic spiciness. We stir-fried marinated chicken and then added small whole red chiles and peanuts. The chiles gave our dish some fire, and toasting the peanuts deepened th...