Reviewer:

carmenhall

Reviewed: May 16, 2012

I agree with most other reviews: double the marinade and sauce. At least. I left out the cornstarch in the marinade. I did not get this part of the recipe as the cornstarch I have will not work without heat, so why would you put it in the marinade? I used 5 chicken breasts and added some brocolli to it. I left out the water chestnuts. I replaced the peanuts with cashews which have a richer flavor in my opinion. Be careful not to add to much water, it will not taste good. The sauce is supposed to be quite thick. It tasted delicious and everyone love it.

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

Reviewer:

vera046

Reviewed: May 14, 2012

I septupled this sauce (or something like that) and went with the more water (or less cornstarch!) suggestion, but kept the same amount of water chestnuts and it was delicious!

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

Reviewer:

sdunc

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Asheville, North Carolina, USA

Reviewed: May 13, 2012

Pretty good flavor, I would prefer much more sauce. Recipe was easy to follow, which was good since ive never made Asian food before. Will make again.....doubling sauce.

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

Reviewer:

gepq's mom

Reviewed: May 13, 2012

I LOVE this recipe! If I could eat kung pao everyday then I would. I made mine sloppier with extra chili paste and soy sauce to make it really spicy. Thank you for sharing this awesome recipe!!!

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

Reviewer:

IowaMom

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA

Reviewed: May 7, 2012

I don't know. I thought it was OK. Not bad or anything, not great, and not even close to some of the best Kung Pao I have made. I willl keep looking. It's a one time recipe for me.

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

Reviewer:

BigE

Reviewed: Apr. 19, 2012

This is better than takeout and is one of our favorite dishes to make! Like other reviewers, I double the sauce, however, do not double the chili paste. I made this mistake the first time I made the dish and it was almost unedible (and my husband and I love spicy food). I also omit the cornstarch/water mixture. The sauce thickens nicely on its own and this step is just extra work. I use low-sodium soy sauce and lightly salted peanuts. This helps to lower the sodium, although Kung Pao Chicken at a typical Chinese restaurant is very salty.

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