This dish brings together some rather unexpected flavors into a sweet, salty and fruity dish perfect for breakfast, brunch or large-batch family coooking. Pati Jinich shared it along with many wonderful cooking ideas when she joined us to answer questions from our listeners. Listen to full episode here.
You can find kung pao chicken on pretty much every Chinese takeout menu. It’s a staple for anyone who orders late-night Chinese food, and it is one of those Americanized Chinese dishes that everyone I know grew up with—except me. Chef and Christopher were trading stories about their favorite takeout dishes and raving about the addictiveness of a super-spicy, garlicky, well-made kung pao dish. I was skeptical that it could really be that tasty, but then Chef came up with a brilliant idea to make me a vegan version with chickpeas. I was sold. It’s crunchy and earthy, and I love it over a bowl of hot fluffy rice.