If you're unfamiliar, Sichuan peppercorns are the small, reddish-pink berries that often put the fire into Sichuan cuisine, which is known for its bold and spicy flavors. Sometimes ground into a powdery spice or used to infuse oil with a zesty kick, the husky peppercorns induce an intense tingling sensation on the lips and tongue that you'll think will overstay its welcome. But after a couple of swallows, they actually leave behind woodsy, citrusy notes.
Originating from China's Sichuan Province, kung pao chicken (also translated to gong bao or kung po) has captured imaginations as the embodiment of Western Chinese cuisine. In the United States, the saucy chicken and vegetable stir-fry is a Chinese American staple. The dish is spicy, with a glossy savory, sour, sweet and spicy gravy that also tingles. The signature kung pao sauce of Sichuan peppercorns, soy sauce (dark and light) and black vinegar also brings complexity to vegetables.
