Kung Po Chicken

This one delivers a taste sensation that is irresistible for those who love heat. But it isn’t only heat that you detect; there are sweet, tangy and savory elements too. The recipe is another one originating from Sichuan province in China, a region that has a love of chilies. I have served this dish countless times at dinner parties and it always gets the thumbs up. You can also use shrimp instead of chicken.