Reviewed: Mar. 23, 2009

Wow, I was surprised how good this turned out. This recipe written alone is 4 but with some adjustments given by other reviews, easily 5 stars! I doubled all the ingredients in the sauce except for the cornstarch and I still thought it was pretty thick. I added celery, red pepper, and substituted cashews for peanuts. My boyfriend and I loved it! Enjoy!

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Jo C.

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Reviewed: Mar. 11, 2009

My family loves this. I add veggies (broccoli or asian medley)and they devour it, even my two year old. My husband asks fo rthis one regularly.

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KHWRD0703

Cooking Level: Intermediate

Home Town: Clovis, California, USA

Living In: Hazel Crest, Illinois, USA

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Reviewed: Mar. 3, 2009

this was a pretty good dish. I found it to be really spicy though, it had much more heat then restaurants do and that isn't necessarily a bad thing. I love spice food but this was so spicy that it actually kind of ruined the flavor of the dish. If you are going to make this dish i suggest either adding only 1/2 ounce chili paste or perhaps using a whole other ingredient instead. I also had to add a bit more cornstarch to thicken it up to my liking.

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DelightfulDines

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Ketchikan, Alaska, USA

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Reviewed: Mar. 2, 2009

Delicious! I was out of several things so I used some chopped up almonds and a little bit of peanutbutter, I was also out of chili sauce so I used a little bit of cayenne pepper and some red pepper flakes. I also quadrupled the sauce and used green peppers and onions in this recipe. Thanks!

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Divinity68

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Reviewed: Mar. 2, 2009

this is really great!! i changed a few things though. first i used chicken thighs instead of using the chicken breast. and then i marinated the chicken all day in the fridge. i cooked the thighs in a little a oil, and then removed from pan, and wiped out the excess oil, then made the sauce in the same pan(so i would have less dishes to do). and the suace was way too thick, so i added about `1/4 cup extra white wine, and some water. i used red pepper flakes instead, and i used garlic powder instead of fresh garlic. i also didn't add the water chestnuts, because i didn't have any. i also used white sugar instaed of brown, and rice vinager. it was wonderful!! my family wants me to make this all the time for them now!! i served it over fresh white rice. i highly recomend this recipe, it is easy and tastes fabulous!!

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SuperUberGoober :)

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2009

The sauce is GREAT! I make it with vegetarian satan (fake chicken), so I don't make the marinade. Instead I add a little more 1 tablespoon more of sugar and soy sauce to the sauce (and maybe a tablespoon of water if the veggies are taking a while to cook). I swap around vegetables too. My favorite is water chestnuts, zucchini, green onion, garlic, broccoli, and asparagus.

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Emily F

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Reviewed: Feb. 14, 2009

Omg this is the best recipe ever!!! I 3 x the Marinade, and sauce but not the cornstarch just left that as it was, and it turned out awesome!

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jenshandro

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Reviewed: Feb. 11, 2009

This was good, hubby loved it! I quadrupled the sauce and added peppers and some green veggies and served over rice noodles. I was a little annoyed... I read to many reviewers suggestions. I added water, but dont think I should have. I'll make this again.

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Ker

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Feb. 9, 2009

This was not that great. Too thick of sauce, I tried to fix it with water, then it tasted watered down. Overall, it was a very disappointed dish.

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Renegade's_Mom

Cooking Level: Beginning

Home Town: Pasadena, California, USA

Living In: Mesa, Arizona, USA

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Reviewed: Feb. 5, 2009

I've made this twice now and loved it after I made several changes. In order to get that crsipy yet tender chicken, omit the marinade completely. Instead toss the chicken with a bit of cornstarch so that its coated and stir fry it in a skillet with olive oil and dried red peppers. Stir fry until chicken is browned and crispy and cooked through. Then toss the sauce with the chicken until well coated. For the sauce, definately double or triple it but do not increase the cornstarch. A little goes a long way. You only need about 1 tbsp even if you increase everything else. Also I cut the sesame oil in half and substitute hot chili oil for the rest of the sesame. Super spicy but delicious!

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KMBUSTOS

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Reviewed: Jan. 31, 2009

I was surprised by how similar the dish turned out to ones I have had at restaurants. Thanks!

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Martina S.

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Reviewed: Jan. 25, 2009

I made this recipe with a few changes and it tasted kind of funny to me. The only thing I changes with doubling the recipe except for the cornstarch and it still had a pasty taste to it. My boyfriend however loved it so I'm rating it a 4.

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DomesticGoddess

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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Reviewed: Jan. 24, 2009

I have made this recipe 2 times. I did add green and red pepper. The first time the chili paste was too hot (and we like hot food) so I added just a small spoon full the next time. I also 3 times the sauce. I love this recipe, definitely a keeper

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Terri

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Brighton, Michigan, USA

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Reviewed: Jan. 24, 2009

We really didn't care for this at all. It sounded so good - we were really disappointed. It was surprisingly uninteresting and tasted like nothing more than chicken sautéed in soy sauce to us. Sorry!

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Sara

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Jan. 20, 2009

This had lots of flavor and we ate it all up. To add color and crunch, I added julienned carrots and red bell pepper, and chopped in some thai basil, and I substituted cashews for the peanuts. My only qualm was that there wasn't enough sauce to really soak into the rice. But it tasted great.

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Dawn-Faith

Cooking Level: Intermediate

Home Town: Mill Valley, California, USA

Living In: Vienna, Wien, Austria

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Reviewed: Jan. 19, 2009

Oh man, this was fantastic! Doubled marinade and sauce. Then added veggies! It was a way to spicy for my husband but I could handle the heat!

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ktlm007

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Reviewed: Jan. 17, 2009

i made this as it was written and it was delicous the family loved it will make again for sure !

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Sonya

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Jan. 13, 2009

This was my first time trying to make Kung Pao chicken. It turned out pretty good. It can be too spicy for people that dont like spicy food. My suggestion is use less chilli paste. I made steamed rice on the side with this dish. Give this recipe a try. You wont be dissapointed.

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haylife

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Reviewed: Dec. 30, 2008

This was easy and very good! I omitted the peanuts (only because I didn't have any) and substituted the chili paste with chili sauce. Served over whole wheat spaghetti noodles. It was awesome!!

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Kym

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2008

Delicious! Used peanut butter in place of peanuts and omitted the water chestnuts. First time to use allrecipes.com....and it was a HUGE success. Will keep on experimenting.

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