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Chef, food writer and culinary instructor Kian Lam Kho can and will teach you how to make delicious, authentic Chinese food that will have you tossing out your takeout menus. If you can’t make it to one of his cooking classes, pick up a copy of his new book, Phoenix Claws and Jade Trees. Kho’s detailed technique instructions flow seamlessly into intuitive recipes that any home cook can pull off with ease. You know how to order kung pao chicken, but can you make a flawless version in your own kitchen? 

Kung pao chicken is one of those takeout dishes that is usually covered by a landslide of sickeningly sweet brown sauce. It would not be recognized by anyone arriving in the United States from China. Kung pao chicken is in fact a dry stir-fry dish. The spicy sauce should only lightly coat the chicken pieces, giving them enough flavor to delight the palate and provide subtle contrast to the crunchy peanuts.

Reprinted with permission from Phoenix Claws and Jade Trees