These Kung Pao potatoes are made on weekly rotation in our homes. They're hearty and wholesome enough as a meal in themselves, piled over hot rice; and they always steal the show when served as a side dish as part of a larger Asian spread. We even serve…  | By The Foodie Diaries on September 8, 2024 | These Kung Pao potatoes are made on weekly rotation in our homes. They're hearty and wholesome enough as a meal in themselves, piled over hot rice; and they always steal the show when served as a side dish as part of a larger Asian spread. We even serve them as appetisers from time to time, to set a delicious start to our parties! If you're wondering, Kung Pao is a signature Sichuanese flavour profile which deftly balances sweet and spicy flavours with a tongue-tickling tanginess and the gentle crunch of toasted nuts. The base flavours are endlessly adaptable, lending themselves just as well to saucy noodles as they do to this very moreish recipe for Kung Pao potatoes. | | | |
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