Beijing-style Kung Pao Chicken

Beijing-style Kung Pao Chicken is a spicy stir-fry dish that originated in the Sichuan province of China but has been adapted to suit the local taste of the capital city, Beijing. This dish is made with bite-sized pieces of chicken, Sichuan peppercorns, dried chili peppers, peanuts, and vegetables like green bell peppers, onions, and carrots. The chicken is marinated and cooked with a savory sauce made with soy sauce, vinegar, sugar, and cornstarch, resulting in a flavorsome and spicy dish with a perfect balance of sweet, sour, salty, and spicy flavors. It is often served with steamed rice and is a popular dish both in China and among Chinese food lovers all over the world.