Meh. This was allright. Since I've never had Kung Pao chicken before, I'm relying solely on my husband's opinion regarding the authenticity of this dish. Although tasty, he felt that this was very one-dimensional and therefore not anything like true Kung Pao. We both agreed that the chile flavor was so prominent, it drowned out everything else. The heat level was perfect for us (we can tolerate a LOT of heat), but it was the ONLY distinguishable characteristic of this dish. As many others have done, I too made a few tweaks to suit our tastes. I added a coarsley chopped red bell pepper, a can of (drained, cut-up) baby corn, cashews in lieu of peanuts (hubby's request) and rice vinegar instead of distilled white vinegar. I doubled the sauce (because I added a considerable amount of extra veggies) and served this over cooked chow mein noodles. NOTE: I didn't have a single issue with my sauce being too thick as others have experienced. I had a cup of water at the ready, but never needed it. :) Egg rolls, steamed broccoli and green tea paired perfectly with our Asian meal. Thanks anyways, Arlena.
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Meh. This was allright. Since I've never had Kung Pao chicken before, I'm relying solely on my...