Reviewed: Aug. 11, 2008

Just like the chinese restaurant's! I used Morning Star Vegetarian Chik'n Strips instead of chicken breast since some of my family s vegetarian. It was great I did add about 2 tsp of red pepper sauce to give it a little more kick as we like really spicy foods. A definite keeper! Thanks for sharing

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Bone Ami

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Clayton, Ohio, USA

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Reviewed: Aug. 7, 2008

I followed the recipe exactly except I forgot to buy a can of water chestnuts! Great recipe, and VERY spicy. For those who wonder, an ounce is 2 tbsp, so it's 2 tbsp chili paste and 1/2 cup peanuts.

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{ s.a.r.a.h }

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Palm Desert, California, USA

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Reviewed: Aug. 1, 2008

Very good - close to authentic. I often use chunks of boneless, skinless chicken thighs, which have more flavor and are juicier than breasts. I only use 1/2 tsp sugar because I really, really dislike any hint of sweetness in a meat dish. A touch or cilantro (fresh or good-quality dried) and dry sherry finish off this dish nicely.

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Ga Cook

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Reviewed: Jul. 26, 2008

I must have marinated the chicken too long as it was mushy. I also didn't use as much of the chili paste as it calls for and it was still plenty spicy. I will definitley try again without marinating so long.

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Jennifer

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Granbury, Texas, USA

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Reviewed: Jul. 26, 2008

I couldn't find chili paste so instead I used 2 tsps of chili powder and replaced the paste with a sweet chili sauce. Wasn't spicy enough but was very tasty none the less.

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LoneWolf367

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Reviewed: Jul. 25, 2008

This recipe was quite good. Glad I followed others and quadrupled the sauce, it still needed a bit more if your going to serve it with rice and broccoli as I did. I agree 2oz of chili paste is more than enough when quadrupling, might go with 1 1/2 next time.

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BUTTERCUP

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Reviewed: Jul. 21, 2008

I make this all the time. Really a great/easy recipe that my wife and I love. Sometimes I substitute cashews for the peanuts but otherwise it's great as is.

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Nate Adams

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Abilene, Texas, USA

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Reviewed: Jul. 15, 2008

This was simply delicious. The only thing I could think to improve to simplify things is to use frozen oriental vegetables. At my local grocery store, you can buy frozen vegetables that contain broccoli, red peppers, onions, mushrooms, and peas. I also added some seasame seeds, garlic powder, and extra soy sauce. I guess I didn't really find it necessary to add a lot of water like the other reviewers. I did double the quantity of the sauce, but I found that the corn starch gave my chicken a nice coating, like you'd find at an Asian restaurant. This is very delicious and my boyfriend and I loved it. Just be creative and add spices you love and if you want extra flavor, add a Kung-Po Chicken seasoning packet like I did in addition to the sauce. Also, I'm a vegetarian and the Morning Star faux 'chickin' strips' were perfect here.

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Kristy Parker

Cooking Level: Intermediate

Home Town: La Porte City, Iowa, USA

Living In: Waterloo, Iowa, USA

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Reviewed: Jun. 19, 2008

Amazingly good! I think the chili paste was the key to this delicious sauce! I used about 3 small chicken breast and did not have to double the sauce.But like others suggested, definitely double if your adding veggies.next time i will definitely try adding veggies.Cant wait to make this again!

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jun. 19, 2008

This is the best Kung Pao Chicken I've ever had. You should definitely double or triple the sauce. I couldn't find chile paste at the store, so I used asian chile sauce. It worked well. The dish was quite hot, but oh so delicious. I also doubled the peanuts and ground them coarsley. I served it over brown rice. I can't wait to eat the leftovers tomorrow.

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Food Eater

Cooking Level: Intermediate

Home Town: Oceanside, New York, USA

Living In: Kingston, New York, USA

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Reviewed: Jun. 6, 2008

I made this recipe last night for 4 people and it was to die for!!!!! I have to agree with many reviewers that you need to triple the sauce. I tripled the marinade too but probably could have just doubled that. And I only used 1 TBSP cornstarch to 1 TBSP water for both the sauce and marinade. I think this prevented me from having to add that cup of water other reviewers said they needed. (As it was I still did add about ¼ cup water as the sauce cooked) If you triple the water/cornstarch for the marinade it would be way to pasty. Next time I will cut down on the amount of chicken a little. It seemed even after tripling the sauce and marinade, the ratio of chicken to sauce was 4 to 1. And all the Kung Pao dishes we've eaten at restaurants are more like equal parts chicken to sauce/veggies. I also suggest cutting the chicken pieces into small pieces. I did what the recipe said and my chunks were a little too big. I also added one small yellow pepper, one small red pepper and one can of bamboo shoots. Next time I'll add some celery. We love the crunch this added and the veggie soaked up the sauce nicely! We served over white Jasmine rice. This dish was to die for!!!!! I just wish there was a way to cut down on the calories. I'm wondering if anyone has any suggestions?? If you do, please help. I did cut down on the peanuts I used. But I know tripling the sesame oil can't be good for you calorie-wise. I just don’t have any idea how it would effect the overall taste if you didn’t t

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JanNoel

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Woodland Hills, California, USA

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Reviewed: May 21, 2008

DELICIOUS! I made this recipe for a school project for my friends, they are doing a report on the history of Asian Cuisine and I needed a quick and simple dish to whip up. I followed the recipe exactly, but I doubled all the portions because it was for a bigger group. Everything turned out excellent! I didn't change a thing but at the end I added some Low Mein pasta that I had prepared earlier, and served it with some stir friend green, red, and yellow peppers, mushrooms, and onions. EXCELLENT RECIPE! I will defanitley make anytime I have a craving for some chinese.

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Casey Krajenka

Cooking Level: Intermediate

Home Town: Grayling, Michigan, USA

Living In: Beaverton, Michigan, USA

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Reviewed: Apr. 29, 2008

Perfect, didn't change a thing. My husband believes it's the best Kung Pao Chicken he's ever had and he's had it in China.

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TEICHEN

Cooking Level: Expert

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Reviewed: Apr. 24, 2008

This fits the bill when you want Chinese but don't want to pick it up. It's fast and easy but it's not quite the same. I tripled the sauce (essential), added carrots and broccoli and served it over white rice. I like spicy food and it wasn't too hot for me or my husband.

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LISAPERP

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Apr. 23, 2008

Tripling the sauce requires 6 TBL brown sugar - too much for a diabetic. I tried substituting 6 packets of splenda, but the recipe had a funny taste.

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fluter

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Reviewed: Apr. 15, 2008

Very good flavor, easy to make. I would suggest if doubling the recipe, do not double the chili sauce unless you want it super hot!

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IHATEL33T

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2008

My boyfriend had fallen in love with Kung Pao Chicken at a fancy place in Beverly Hills. I am sooo happy I tried this dish myself! I added in extra peanuts and about 2 large tablespoons of the chili paste. Yummy- but know that your kitchen will smell like sesame oil!

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PrincessBee

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 10, 2008

i made this twice. the first time with chicken... it was so sweet and tangy!, the second time with shrimp, eliminating the sugar, and it was tangy. not the same as the restaurant's kung pao.

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ernesta

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2008

I added bamboo shoots, celery and red chiles.(mostly for looks)Very very good! triple the sauce for sure.

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tirzah

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Mar. 25, 2008

So good! I tripled the sauce and added celery, carrot and zuchinni like my favorite take out place in VA beach added and it was just like theirs...which I miss living in Italy where you just can't get good Chinese food. I eliminated the pepper to make it very mild for my family but added chili oil to my plate for spice. Yum!

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