Since kung pao chicken usually appears as some sort of deep fried catastrophe in red gloop at most American Chinese restaurants, I was surprised to find out that it actually has roots in a legitimate Sichuan dish. This recipe, from Fuchsia Dunlop’s Land of Plenty, ditches the red dye #40 for loads of hot pepper. Still, while making this dish I couldn’t help but think of this South Park episode, where Randy makes, er, a spectacular achievement after eating mostly P.F. Chang’s for several weeks:
I’m happy to report that real deal kung pao doesn’t have the same effect.