Reviewed: Jun. 13, 2013

need to double or triple the sauce portion as it isn't enough for the 1 lb of chicken. this is an awesome recipe.

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Cooking Level: Intermediate

Reviewed: Jun. 8, 2013

This was good but I always compare the recipes to my favorite restaurant. I would go there instead but I live 2000 miles away. Will keep looking.

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mammitaof5

Reviewed: May 18, 2013

Had this for dinner tonight and it was absolutely delicious!! I did have to add one cup of water to the sauce and let that thicken up a bit before adding the chicken, but other than that the recipe was perfect. So full of flavour and great consistency, we'll be making this a lot at our house from now on. Also, for those who can't find chilli paste, we substituted 5 red chillis which we ground up with the mortar and pestle, along with a tablespoon of hot chilli sauce.

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LionySaysRaa

Reviewed: Apr. 30, 2013

I omitted the Water Chestnuts, and substituted pork for chicken and sherry for wine, and the recepie turned out great.

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Count_Zero

Reviewed: Apr. 21, 2013

In this form, not hot at all - will have to give it another go with way more chili paste, maybe some ginger too.

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Ken

Reviewed: Apr. 11, 2013

Love this recipe. Did what others suggested and doubled the sauce. I used shrimp instead of chicken and added onions, mushrooms and bok choy. Served over rice. This one will definitely be made again and again.

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DICAPELLE

Reviewed: Apr. 2, 2013

Since I didn't have and never used Hot Chili Paste I substituted Hoisin Sauce with is more like a paste away. Some of the other Kung Pao recipes I found online used also called for Hoisin. I also added 1/2 tsp Sriracha Sauce (a type of chili/hot sauce). Next time I'll add more because it was still very mild. Both Housin and Sriricha sauce are used in most my Chinese dishes so I knew I couldn't go wrong. This dish turned out great. Will definitely fix it again.

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nhh

Reviewed: Mar. 23, 2013

...it was just okay, and really nothing to get excited about. Take a look at the ingredients, and really, what you see is what you get. There are considerably better kung pao recipes than this with a greater depth of flavor with a lot less work.

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PLYSLZ

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Reviewed: Mar. 16, 2013

Delicious and easy to make--so much better than the take-out restaurant's version! You can vary the chili paste to your liking, and I left off the peanuts because I didn't have any. But I bet they'd add a nice crunch to this dish.

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tracy

Reviewed: Mar. 10, 2013

Quadrupled recipe and used chunky peanut butter instead of peanuts as that's what we had on hand. Won't do that again. I think I'll just lightly chop the peanuts for more crunch next time, larger size than what's in the crunchy peanut butter because they just got lost, but that was my fault. Might go a bit lighter on the cornstarch and brown sugar when making it for 4 people. GREAT FLAVOR!

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