由 wishyougoodhealth 
A cornerstone of Sichuanese cuisine, Kung Pao Chicken is a world-renowned dish that perfectly embodies the complex and addictive flavor profile of the region: málà – the numbing sensation of Sichuan peppercorns combined with the heat of chili peppers.
The dish features tender, marinated cubes of chicken that are quickly stir-fried with dried red chilies, Sichuan peppercorns, and a medley of vegetables, most commonly scallions and roasted peanuts or cashews. The sauce is the soul of the dish—a masterful balance of savory, sweet, sour, and spicy. It is made from a simple yet powerful combination of soy sauce, Chinese black vinegar, sugar, and cornstarch slurry for thickening.
The cooking process is a dramatic spectacle. The dried chilies and peppercorns are toasted in hot oil at the very beginning, releasing their aromatic oils and perfuming the entire dish with a smoky, citrusy fragrance. The chicken is then added and seared, followed by the sauce, which caramelizes slightly in the wok’s intense heat. Finally, the crunchy peanuts are tossed through to preserve their texture.
The result is a symphony of textures and tastes: the succulence of the chicken, the crunch of the nuts, the chewy bite of the chilies, and the explosive combination of salty, sweet, and tangy sauce, all punctuated by the unique tingling numbness of the Sichuan peppercorn. It is a dish that is both comforting and exciting, simple in its components yet profound in its final impact.