Reviewed: Feb. 13, 2007

This was very close to my favorite asian takeout kung pao. I used Sriracha HOT chili sauce (in the Asian section at WalMart) and I only used 1 Tablespoon instead of 3. It was slightly milder than takeout but very very good. I also used cocktail peanuts (no skins) and left them whole. It was GREAT!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Laurie H.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 13, 2007

I've never made a Kung Pao dish at home before but this was both easy and good. Be careful if you don't like it spicy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kevin Wenzel

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2007

I made this last weekend. I did every proportion exactly except for the White Wine. I didn't put any White Win in it, which took away a bit more mild of a taste to the sauce I presume. I still thought the recipe was delicious, especially for a poor college student like myself. It was quite easy to make, and proved to fill myself and my roomates up afterwards. Note: The recipe is rather spicy. It was more spicy than I actually had anticipated, and I really like spicy food.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Justin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2007

One of our family favorites! It's one of those that long after I'm full I'm still picking pieces out of the pan to eat purely because I love the taste! I've changed the recipe for our own tastes - left out the white wine, used rice vinegar instead of white, add a little curry powder, some cayenne pepper and some tabasco sauce for added kick. We love spicy! I also sometimes add green pepper (when hubby's not around) and always add a can of baby corn. I love this recipe! I'm drooling just thinking about it! :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BRIEFMARKEN

Cooking Level: Intermediate

Home Town: Broomfield, Colorado, USA

Living In: Fort Worth, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 11, 2007

Tried this out on a whim - excellent! I took out the water chestnuts and added 1 green and red bell pepper each, and one white onion, cooked mostly, removed and cooked the chicken - when the chicken was almost ready, I tossed back in the vegetables for a minute then transferred to the sauce. This is even better reheated and served with rice on a tortilla the next day!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ERock

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Lincoln, Nebraska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 9, 2007

Outstanding recipe! My husband and I have been craving good kung pao since we left the west coast, and this was a great find. A bit labour intensive but totally worth it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SWhistler1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2007

I would imagine that reviewers who say this is not like any kung pao chicken they've ever had have never had authentic kung pao chicken. I have a recipe from China that is quite simillar to this and it's amazing, I order kung pao every chinese restaurant I go it and ALWAYS think it's disgusting. I have not made this recipe, but if you're looking for authentic, not american, this is close.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gayla

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2007

This was tasty and HOT. I loved it but the hubby thought it was TOO hot. I did double the sauce but will use a little less chili oil if hubby is eating it, LOL

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

binkyj826

Cooking Level: Intermediate

Living In: Waltham, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 27, 2007

I made a few changes in the sauce.I doubled the sauce and I added 1 tsp Asian sweet chile sauce and a good pinch of hot red pepper flakes,1 1/2 Tblsp garlic,and I used cider vinegar. I added snowpeas and used cashews..I made this with cindi's egg rolls.Thank U for this recipe, it was very tasty..

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Elbypasta

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2007

my husband loved this recipe. Said it was better than any chinese he has ever had.! tHankS!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

YUMMAMAMA

Cooking Level: Expert

Home Town: Kingston, Ontario, Canada

Living In: Winnipeg, Manitoba, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2007

we order Kung Pao a lot, and this does NOT taste like any Kung Pao we've had out... won't make again. takes like chicken and a spicy chicken gravy, not very good... we didn't eat any of it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2006

This was fantastic!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lisapple

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2006

My husband and I liked this recipe. I didn't use the peanuts or the bamboo shoots. I also added 3 cloves of garlic and a little more sugar. It was yummy will try again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

teiana

Cooking Level: Intermediate

Home Town: Edgewood, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2006

This had great flavor but next time I will definitely double the sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2006

was excellent, just had a mate over , who made me cook it twice!!i added a little more soy and ses oil next time, and used thai green curry paste, because i didnt have red chilli paste..yum yum pigs bum

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Loopybanana

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2006

This was great! The only thing I changed was using vegetable broth instead of white wine because I didn't have any wine around. I don't think it suffered. I would definitely make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2006

husband liked it (which is saying a lot). he didn't rave, but he did like it. plus, this was easy and quick. i'm sure i will do this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2006

Totally agree with the other raters, sauce thinkens soo quickley, almost gelatin like, not that pleaseing to see. Also I didn't have sesame seed oil, so I didn't add it, but still think it needed much more flavor. I'll keep looking for another recipe, thanks though!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mama Rivas aka Pablo's Hottie

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2006

This was an okay recipe that did in fact taste decent, but seemed to be missing something. I had some anxiety while making it because the aroma was so pungent that I wasn't sure how it would end up tasting - whether it would even be edible. Adding lots of water is probably the key here. I had taken some reviewers' advice and didn't use the cornstarch, but probably would use at least a little bit if I made this again, since it was a little too watery without it. I served it with egg-fried rice and spring rolls. Thanks.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

DarkAngel

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2006

This was so flavorful and great! I did double the marinade and sauce and was glad I did (also added about 1/4 cup of water to sauce). I also followed others and added red pepper thinly sliced. I mistakenly added 1 can of bean sprouts and my husband and I really liked the added flavor. I wasn't sure about the chile paste because I'd never used it before and found a red pepper chile paste that seemed to work okay. I added about 1/2 tsp of red pepper flakes and the dish had the perfect bite. I served this over steamed jasmine rice and it tasted perfect. Thanks for a great recipe that will be used frequently in my home.

Was this review helpful? [ YES ]
2 users found this review helpful