this recipe has ruined us for every chinese take out of Kung Pao. We always get Kung Pao when eating at a chinese restaurant (shrimp, chicken, tofu) and even in the high end, sit down, hot towel, type of restaurants it has NEVER compared to the perfection of this recipe I just made at home. OMG.
I doubled the marinade, and the sauce (per other reviewers suggestions). I used chicken thighs (had it in the freezer). I also sauteed some celery and broccoli in some hot chili oil before adding the marinated chicken to saute. I also used whole peanuts instead of crushed (my favorite).
I think next time I may back down a tad on the chili paste because it was pretty spicy - but I served it with a Virginia semi-sweet Rose wine and it was perfection.
The hubby told me he had never had a better Kung Pao period. Can't wait to try it with Tofu or Shrimp next.
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this recipe has ruined us for every chinese take out of Kung Pao. We always get Kung Pao when...