Kung Pao Chicken is a staple of Chinese restaurants in America, but don't be fooled. It's the real deal that traces back to China. The heat in the dish comes from fiery dried red chiles and the singular, mentholated bite of Sichuan peppercorns. Throw in some soy sauce for saltiness, a hint of honey for sweetness, and black vinegar and rice wine for sourness, and you have a balanced and aromatic dish that's done in under 30 minutes. But how spicy is it? Well, you decide. Use five chiles for relatively mild, ten chiles for relatively painful, fifteen chiles for call the relatives, I'm dying.
Chinese fried rice is a brilliant way to transform leftover rice and a few fresh ingredients into something delectable. This recipe provides a basic blueprint with lots of opportunity to customize based on your tastes and what you have in the fridge. Whether or not you have a wok, you'll want to use a Frywall so you can stir and mix without making a mess.