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Kung Pao Chicken
Finally! Having tried to crack the code on making decent Chinese food at home for years, this was as close as I've come so far. Even winging it - substituted sherry for the wine, didn't have the green onions or peanuts...the sauce was awesome and very restaurant like, although I needed to add some liquid toward the end to thin it a bit (would have used wine if I'd had it so I used water) this was 'The Bomb'. Next time I'll have all the ingredients and definitely add some hot chilis.
1 user found this review helpful
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Reviewed On:
Jun. 20, 2009
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