The best Kung Pao Chicken I've ever eaten!!!
Love this recipe. Have made it many times as it is written. Everyone loves it.
This is the best Kung Pao recipe I have ever found. I make it at least twice a month (and would make it more often if my family would allow it). Ever since I started making Kung Pao at home the restaurant versions just aren't up to snuff. This recipe yields moist velvety chicken, lots of depth of flavour and is a total comfort meal.
I agree with the earlier comment - this recipe does lack flavor. Very disappointng.
Loved this recipe and will definitely make again. Agree with other reviews that it lacks depth and not sure what would help? Also, be sure to cook your chicken in batches so not to steam the pieces. The cornstarch really does give them a great crispy texture! I left the chicken out while preparing through adding the sherry, as I wanted to be sure the pieces retained some of that crispiness when all was done. Additionally, these little peppers are super hot (and we love spicy food). However, to be safe, I only cut up 1 whole pepper and threw 2 others into the pot whole. Still gave it the heat, but easy to remove so that the bites weren't overwhelming.
Definitely recommend making this dish. And agree - be sure to have everything chopped and ready to go!
A go-to recipe. Easy & delicious. I often throw in a few more vegetables - particularly some mushrooms.
This recipe is in our regular rotation. It is easy to prepare quickly on a weeknight and we always have the ingredients on hand. We can make it more or less spicy depending on our "audience" and we vary the veggies we put in depending on what we have available. Always a hit in our house!
Delicious! I would add a bit less sugar or use brown sugar... I also tried this recipe "Chicken Hunan Kung Pao from Earl's restaurant" Which was excellent but WAY too spicy, 8 peppers is just 5 too many.
Fast and tasty! I prefer this to take out any day. Preparing this recipe only takes about as long as a pot of rice does to cook. Just have everything prepped before you start the stir fry.
Sadly this recipe really lacks flavor. I make a lot from Fine Cooking and this one was a real disappointment. Kung Pao Chicken should have much more depth than this. I wish someone would get the recipe for Chicken Hunan Kung Pao from Earl's restaurant, it is terrific.
A great week night staple - even my kids love it. Be sure to have everything chopped and ready to go before you start cooking. I sometimes add water chestnuts or bamboo shoots and I always use more celery than called for.
Love this recipe. Easy to make, and easy to get the incredients. A go to in a pinch type of recipe.
This was very good and easy