Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Bill Leung of The Woks of Life lets us in on his secret ...

One of the most popular items on a Chinese takeout menu, kung pao chicken features golden-brown, stir-fried chicken, crunchy nuts and a slick of sweet and savory chili sauce. The moderately fiery dish ...

This is the kung pao chicken most of us know and love. Cubes of chicken breast, dried chiles, scallions, garlic, ginger and peanuts are coated in a silky sauce, with whole Sichuan peppercorns adding ...

Kung Pao chicken is typically pretty healthy because you are stir frying the chicken but the sodium can be pretty high. For this reason, we’ve replaced chicken stock with white wine and opted for a ...

More piquant than spicy, this version of kung pao chicken starts with a chile paste fragrant with garlic and ginger. Combined with a sauce that’s sweet with sugar, sour with vinegar and savory from ...

Skip the takeout line and make this easy Kung Pao Chicken right at home! This recipe brings the bold, slightly spicy, and savory flavors you know and love from the popular Panda Express dish. This ...

11/2 boneless, skinless chicken breasts (or 3 boneless, skinless chicken drumsticks) SAN ANTONIO — Instructions: Prepare marinade. Cut chicken into small cubes, rinse in water, pat dry with paper ...

Heat 2 tablespoons oil in a large wok or skillet over high until shimmering and very hot. Add chicken; cook, stirring constantly, until chicken pieces have separated from each other and chicken is ...