This authentic Kung Pao Chicken recipe brings the bold flavors of Sichuan cuisine to your kitchen. With its perfect balance of spicy, sweet, and savory notes, crispy chicken, and crunchy peanuts, it's a restaurant-quality dish you can make at home.
Cook macaroni according to package directions. Drain and set aside. In a saucepan, melt butter over medium heat. Stir in flour, salt, and pepper until smooth. Gradually add milk while stirring constantly until mixture thickens.
In a large pot, cook bacon until crispy. Remove and set aside. In the bacon fat, sauté onions and celery until soft (5 mins). Add butter and flour to make a roux. Cook for 2 minutes. Gradually whisk in stock until smooth.