Friday, July 27, 2012

WW: Kung Pao Chicken

Wok Wednesdays cooking through Stir-Frying to the Sky's Edge
by Grace Young

                                              Kung Pao Chicken

I'm a couple days late on cooking and posting this; but as the saying goes "good things come to those who wait" and this was good fabulous!!

The roasting (not like what you're thinking - they are stir-fried in the wok) of the Sichuan peppercorns filled my senses with a scent reminiscent of an old box or cedar chest (in a good way) and somewhat floral. After roasting and grinding the peppercorns I gave them a little taste. They were not anything like I was expecting; not at all spicy, nor was the numbing effect that I have read about, at all discernible.

Oh my - the aroma of this dish! And I haven't even heated the wok yet. While prepping my ingredients, once again the floral scent of the peppercorns filled the air. The chicken mixture which includes, but not limited to: ginger, garlic, soy sauce, and dry sherry was heavenly.

Once the stir-frying began, the aroma was out of this world for me. The sauce that formed was silky smooth with a nice warm heat. I used seven dried chili peppers which I found to be the perfect amount. If you want a little more heat - just give one of the peppers a little chew! Whoa!

After we were done with dinner I sat here repeating to myself: That was good, that was really good...

There was only one small complaint from the hubby - the ceramic chopsticks were too heavy. I too prefer wooden chopsticks; the food slides off of the ceramic ones. Though they do make for a pretty picture!

Success meter (1-3): 3+

How cute is this! I was able to find a small amount
(0.2 oz) of Sichuan peppercorns. As you can see,
the box alone is only two letters wide on my laptop.
After roasting and grinding it amounted to be about
 one tablespoon plus one teaspoon.

This may not look like much, but oh the aroma!!!

Imagine one more tiny bowl behind the green onion
filled with salt and sugar.

Dried red chili peppers with the ends snipped
and added to the dish.

Patiently waiting for the anticipated delicious meal ahead..

Can't you just see the silky smooth sauce enveloping 
the chicken and red bell pepper? Yumm...

Pure deliciousness!

Another great recipe from Grace Young's Stir-Frying to the Sky's Edge. Thank you Grace!!!

Everyone reading this post, I encourage you to go out and purchase this book. You will not be disappointed.

Please visit Wok Wednesdays LYL (leave your link) post to see all the results of my fellow wokkers!


  1. Great pics again! It's funny you mention the numbing effect of the peppercorns -- my son and I totally dig it and think it's fun, but my wife doesn't get that sensation at all. Everybody agrees they smell great and add a big something special to the stir-fry, though.

  2. I need to find those peppercorns, this is a great recipe. Woks are just a great dinner, easy and fast. I´m bookmarking this!

    1. Paula,
      If you are unable to find the peppercorns locally - amazon has them - (they have everything, don't they?)

  3. OMG!I suppose Tuesday would be too soon to have this again?

  4. I'm not a member of your wok group, but I love this book and made the very same recipe two weeks ago. Your dish looks beautiful and I appreciate your step by step pics! LOVE the peppercorns....I keep looking for excuses to use them in more dishes they are so good!

    1. This is my favorite so far. Definitely a keeper! We would love to have you in the group. Go to to join. :)

  5. I love your photos, especially the mis-en-place and the cute box of peppercorns. This was a great dish.

  6. This looks so good. You made me want to run out and get the ingredients and start cooking!


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