This Kung Pao recipe is so fiery & baconlicious, it will roundhouse kick your taste buds.
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Prepare the sauce: In a small bowl, combine the vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch is dissolved and set aside.
When ready to cook, set temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Combine garlic, ginger, and the white part of the scallions with 1 tsp vegetable oil in a small foil pouch. Set aside.
When grill is preheated, place bacon, bell peppers and aromatic foil packet directly on the grill. Cook for approximately 10-12 minutes, turning everything once. Dice the bacon and peppers and set aside.
Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the scallion whites, garlic, and ginger, red bell pepper and bacon and stir-fry for 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts.
Transfer to a serving plate, sprinkle the scallion greens on top, and serve. Enjoy!
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