Very good dish. From other reviewers' comments I doubled the marinate and sauce. In fact, with the sauce, it was doubled and then I added extra water so there would be plenty and it was perfect. I didn't have hot chili paste so I made my own: I finely chopped 4 serrano chilies and sautéed in 1 tbsp. olive oil for 5 min. and added 1 minced garlic clove and simmered for 10 more min., stirring often on low heat. Remove from heat and add 1/2 tsp. vinegar. This makes enough for several batches of Kung Pao Chicken as I used just 2 tsp. of this for the sauce and labeled and froze the rest. My son, who is a captain in the Marines and loves spicy Asian food, was home for Christmas, and loved it. Thanks Arlena
Was this review helpful?
0 users found this review helpful
Very good dish. From other reviewers' comments I doubled the marinate and sauce. In fact,...