Kung pao chicken is a spicy chicken stir-fry from Sichuan province. The sauce is wonderfully complex, with smokiness and heat from the dried red chilies and a mild numbingness and floral complexity from Sichuan peppercorns. The dish is a cinch to put together, and wonderful for anyone who enjoys smoky, tangy, earthy, and spicy flavors.You’ll want medium-hot chilies for the recipe, either the 3-inch long Sichuan ones sold at Asian markets and online, or Mexican chilies de arbol. Tiny Thai birds eye chilis, which are about 1 1/2 inches long, would be too spicy. If your market only sells whole Sichuan peppercorns, grind them in a spice grinder. The recipe is a Yummly original created by Diana Kuan.