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Originating in central-western China in the mid-1800s, Ken Hom's take on this classic dish celebrates the fire and spice of Szechuan cooking.
Featured product
Kung Po Chicken with egg fried rice - Buy Now
A fresh, tasty stir-fry ready in minutes
You could use other leftover meats such as pork, lamb or beef.
How to cook rice in 4 simple steps
Ken Hom's three-step guide to using chopsticks
A whole Ken Hom meal in one
Delicious Ken Hom accompaniments Ken Hom's Special Fried Rice Chicken Chow Mein Sesame Noodles