Reviewed: Feb. 2, 2008

This is the best!

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Shelly

Cooking Level: Expert

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Reviewed: Feb. 2, 2008

REALLY GREAT

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bratface281

Home Town: Watervliet, New York, USA

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Reviewed: Jan. 27, 2008

This was AWESOME!! It tastes like my favorite Kung Pao Chicken dish from a local restaurant that no longer exists. The key is the chili paste, which I found at a local international grocery store. I didn't measure the ingredients very well at all and it still turned out great. I was trying to ensure that I had enough sauce because of some of the reviews I read. I had plenty. Try this recipe. I forgot to add when I first wrote this that I add some red & green bell peppers, which is what my favorite restaurant did.

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WAHOODOSS

Cooking Level: Intermediate

Living In: Olney, Maryland, USA

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Reviewed: Jan. 25, 2008

Wow! I absolutely love Asian food and I am always looking for the best recipes to make at home to save a couple of bucks by not ordering in. This is the most authentic Chinese recipe I have ever tried. It is wonderful...I changed nothing. I am actually going to cook it with pork instead of chicken tonight. YUM...try this, you won't regret it!

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Dark Phoenix

Cooking Level: Intermediate

Home Town: Rowlett, Texas, USA

Living In: Plano, Texas, USA

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Reviewed: Jan. 20, 2008

I've made this recipe a few times, and really like it. I tripled the sauce recipe so we'd have some extra to put on the rice that we like with it. I never had to add any water (which some other people recommended), but I didn't think the sauce was too thick without it at all. The marinade didn't seem to add all that much to the chicken the first time, so I stopped marinating it after that and just cook it in a little oil. Also, it was a little too spicy the first time, so I cut back on the chili paste after that as well. I used cashews instead of peanuts just because we like them better. I've also used the sauce with tofu, which is great.

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TDCROFT

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA

Living In: Cary, North Carolina, USA

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Reviewed: Jan. 20, 2008

I've already shared the recipe! A single batch is not usually enough. I also double the sauce and serve with rice.

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ESSIE731

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2008

Yummy! As I write this review I still have the sting of the sauce around my mouth! As the other reviewers advised, I doubled both the sauce mix and the marinade. I added chopped green and red bell pepper as well, and after the chicken cooked, I added the mixture to the sauce and some yakisoba noodles. --For the chili paste, I used Kikkoman Thai Chili Sauce. It was great, I will definitely make this one again!

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Adrienne

Cooking Level: Intermediate

Home Town: Kenmore, Washington, USA

Living In: Kirkland, Washington, USA

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Reviewed: Jan. 17, 2008

This was really good but I also took others advice and doubled the marinade and sauce. I used a garlic chile sauce instead of paste and that worked great. We are not fans of water chesnuts so I used cashews instead. Good recipe, thank you!

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Brianne

Cooking Level: Expert

Home Town: West Hempstead, New York, USA

Living In: Renton, Washington, USA

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Reviewed: Jan. 7, 2008

I changed this a little bit. Omitted the water chestnuts, vinegar & wine, added ginger & fresh veges and doubled the sauce. A very tasty & quick stir fry!!!

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jan. 2, 2008

We loved this meal! I listened to other's advice and added 1 c. water & made extra sauce. I loved the taste of the sauce simmering in the pan, but it lost so much of the flavor impact because I added a bag of fresh stir-fry veggies to the chicken. Next time, I will make them on the side. Other than that, I can't wait to make it again!

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Jennifer C.

Living In: Minnetonka, Minnesota, USA

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Reviewed: Dec. 29, 2007

This came out very good. I would make it again :)

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LAURIE444

Cooking Level: Intermediate

Home Town: Stevens Point, Wisconsin, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Dec. 28, 2007

I loved this recipe. I use Sriracha Hot Chili Sauce instead of the hot chili paste. I could have cut the amount of chili sauce in half. This chili sauce is very hot. I did double the sauce recipe and I used plenty of extra water as this sauce was let to simmer for about 45 minutes and thicken in a separate sauce pan. After cooking the chicken just before serving I tossed the simmered sauce over the chicken. This was very good.

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deb

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Reviewed: Dec. 28, 2007

10 stars, really! As others mentioned, definitely add the water to the sauce. About 1 cup, worked for me. I used cashews instead of peanuts. Made several times now, and each time has been a success! So easy and delicious. Leftovers make an excellent lunch!!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Dec. 21, 2007

Wow. As others suggessted I tripled the marinate and quadrupled the sauce. Instead of water chestnuts I used onions and chopped baby carrots. I didn't have peanuts, so I sauted the onions, chili paste, carrots and garlic in oil and 1T of peanut butter. I served over steamed Jasmine rice, really, really good.

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twistedsisterl

Cooking Level: Intermediate

Living In: Scio, Oregon, USA

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Reviewed: Dec. 6, 2007

I've made this recipe numerous times and it is delicious, better than any kung pao I've had in restaurants!! Like the other reviewers, I triple the sauce (except for the cornstarch/water combo) to accommodate the veggies I add. I substitute siracha chili sauce for the chili paste (a total of 3 TB for my spicy triple version). I also add a bit of water while cooking to reduce thickness. Very easy to make and will definitely impress your guests!

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Cindy Page

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Reviewed: Dec. 3, 2007

This is probably the best Kung Pao I have tried. I added diced carrots, celery & chopped green and red bell peppers. I figured it need some veggies-as my husband and I love veggie additions to dishes. As a request from some reviewers, I doubled the sauce, actually I tripled the sauce - which I will definitely do again (especially with adding veggies). As another tip from a reviewer, I added water as it was cooking, because it can get VERY thick if you don't. All in all, this was awesome. Kung Pao is my hubby's favorite meal - and he was impressed with the home made version! Recipe is a keeper; thank you!

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jessica catherine

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2007

Everyone loved this, especially my boyfriend. I added even more peppers- love the spice! Fantastic recipe.

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Jess

Cooking Level: Expert

Home Town: Sadler, Texas, USA

Living In: Utrecht, Utrecht, Netherlands

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Reviewed: Nov. 8, 2007

This was great! I added red peppers, onions, celery, and chili oil/cayanne pepper and doubled the sauce!

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summgirl99

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Reviewed: Nov. 6, 2007

This was great! It was not that spicy, but I think it was because of the chili sauce I used. Next time I'll add a bit more, or find a better chili sauce (which is gonna be tough since I live on a small island). I had mine with rice, while my husband prefers noodles. The leftovers were great the next day!

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