Kung Pao Chicken is a classic Sichuan dish that uses Sichuan peppercorns to give it a distinct flavor of spiciness and heat. While I've always thought of Kung Pao Chicken as Americanized Chinese Food, when prepared well, it's still a good go-to Classic.
In this recipe I also recommend using the chili flakes from the inside of the dried chilies as a good way to add an extra pop of spice that will make this dish complete. If you love shrimp, feel free to use Chicken & Shrimp with this same recipe.
*Tip: While my recipe calls for either black or white vinegar, I prefer the taste of white vinegar since it gives it a nice tartness and contrast to the other flavors.