The Real Kung Pao Chicken (Northern Style)

I made Kung Pao Chicken once before, but I didn’t use the standard doubanjiang — the Pixian kind.

This time I used Pixian doubanjiang.

The process was about the same as last time, except the doubanjiang is Pixian doubanjiang now.

The final result tasted okay, just too damn spicy. I did not expect Pixian doubanjiang to be this hot. If I make it again I should use less. The recipe says to fry the Pixian doubanjiang until the oil comes out — fuck, you have to add your own oil, and judging by how little oil that doubanjiang actually renders, it’ll burn your mouth off…