Kung Pao Chickenat Toki, Jeddah

دجاج كونغ باو

Chicken, cashew nuts, dried chili, black vinegar

Kung pao chicken is a Szechuan classic: diced chicken stir fried with dried chilies and nuts in a sauce that balances savoury, sweet and sour. Toki's version uses cashew nuts, dried chili and black vinegar, which gives the sauce a sharp, tangy edge. It has a clear chili kick, and the cashews mean it is not one for guests with a tree nut allergy.