This is pretty good however the trick to authentic Chinese cooking is always use fresh chopped garlic & chopped fresh ginger while marinating the chicken, use Chinese wine or dry sherry & regular oil to stir fry the chicken & use the marinade (please no brown sugar) to cook the chicken thighs (not breasts) until tender, adding chicken stock as needed. Traditional Kung Pao chicken doesn't have any veggies except green onions, garlic, ginger & perhaps a green bell pepper along with small red dried chilies (add them when stir frying chicken) or chili pepper flakes. After chicken is tender add bell pepper, if using & some more soy sauce, stock, chili paste to taste, cook until crisp tender & add chop green onions, peanuts & sesame oil...if you want more sauce, simply combine cornstarch & stock until blended & add to the cooked Kung Pao mixture, high heat, stiring to cook & thicken the sauce...serve over steamed jasmine rice, pass the chop sticks & enjoy! I am from San Francisco so I know Chinese style cooking & Kung Pao chicken (or shrimp or beef) is one of my favorite dishes to order or make at home. Adding veggies such as brocolli, carrots, celery & mushrooms is spicy stir fry NOT Kung Pao chicken. This recipe is very nice but not authentic...Chinese cooks use thighs not expensive chicken breasts fyi, lol. Adding sesame oil at the end of cooking adds flavor as a finishing oil (like extra virgin oil in other non Asian recipes is a flavor enhancer). Also if you do not have fresh
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This is pretty good however the trick to authentic Chinese cooking is always use fresh chopped...