Kung Pao Beef Pon Pon Chicken
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11/29/2005
I call back this is my all time favorite recipe. I have fabricated it dozens of times and all my friends and family unit say it's the all-time thing I make! I practise make a few alterations though, which I discover absolutely crucial: Double the marinade and the sauce, add lots and lots of h2o as the mixture cooks - otherwise it gets really mucilaginous. I would say throughout the cooking procedure I end up adding at least a cup of water. Yous want to make sure there's plenty sauce to embrace the noodles. I also add several cups of chopped up veggies; usually red and light-green peppers, mushrooms and broccoli. Cheers so much for this recipe!!
06/01/2003
Yummy. Restaurant quality. Had to alter quite a fleck. Took the orginal recipe for marinade: used rice vino,ane clove of garlic and reduced the sesame oil to 1 tsp. Did not add cornstarch to marinade. 5X the recipe of soy sauce, rice wine, vinegar, brown sugar, and one clove of garlic, two tsp. of republic of chile paste, and 1 tbsp of cornstarch with 2 tbsp of h2o. Stir fried the chicken showtime and set bated. Then stir fried brocolli, mushrooms, carrots and dark-green onions together. Added sauce and and then chicken. Couldn't add peanuts due to allergy. Rave reviews from Dad and ii kids. *****
10/22/2002
This was a terrific dish and perfect for my spicey food loving family. I couldn't notice republic of chile paste in the grocery store, and so I subbed with a spicey szechuan sauce. I tripled the marinade and quadrupled the sauce even though I only used four chicken cutlets. Didn't have any peanuts, so I used peanut butter, which I often do in asian dishes. I added broccoli and babe corn to brand a consummate meal. Thank you Arlena, it was slap-up!
01/xviii/2003
I followed this exactly equally written (saw many favorable reviews that had made many changes). I love spicy nutrient, but this did not have a proficient flavor hot and in that location was non enough sauce.
xi/14/2002
I didn't take chile paste, so I threw in some red pepper. I tripled the sauce recipe considering I added baby corn, green bell pepper, and thinly sliced carrots and information technology wouldn't have been enough once I added the chicken. The sauce got really thick though & had to add some h2o to thin it downward a bit. You may have to adjust this 1 to your own taste. It's adept, but I needed to play around with information technology.
x/02/2011
Ok ya'll I accept made this recipe so many times now, I kind of know what goes in it without looking at the recipe. This is a bully base recipe, without a doubt and if you don't like spice at all, I would still to this recipe exactly. Now for all you REAL kung pao chicken lovers that desire the SPICE. Y'all have to add A LOT more than sambal or chile paste to make this even remotely close to something you've tasted before. I think I used about a fourth of my HUGE jar of sambal to brand this piece of work. I would besides marinade the chicken in it equally well so you only an actress layer of spicy. I call up information technology's the vinegar, but it completely mellows out the spice of information technology, so you lot definitely have to over compensate. Too, you lot don't really accept to mensurate. Most of these things are one to one or two to one, then information technology'due south actually pretty easy to figure out. I accept done these plenty of times without measuring information technology out exactly and plenty of times with measuring it out and it turns out well-nigh the aforementioned. Finally, you need to double the sauce part of this recipe. The original recipe really needs a little more sauce then is written. The only things I wouldn't double are the peanuts and the h2o chestnuts. In the original recipe at that place are far likewise many of those things that the chicken kind of gets lost. Hope this is helpful to you from someone who has had this a agglomeration! :)
01/29/2012
I lived in Communist china for 2 years, and this recipe (with some of import only minor changes) comes very close to the Kung Pao craven that tin can be found in Beijing restaurants. With regard to ingredients, I agree with other reviewers: cut the cornstarch in both the marinade and the sauce. (I used 1 teaspoon in the marinade and 2 teaspoons in the sauce.) A few extra notes: Apply Chinese rice vino, like Shaoxing, and light (as opposed to nighttime) soy sauce, if you tin find them. I also agree with some other reviewers that chili paste is probably meliorate than chili sauce. Lastly, skip the water chestnuts and add together a carrot, similar they do in Beijing. The carrot provides a wonderful crunchiness and sweetness that balances nicely with the spice. To solve the issue of there being also fiddling sauce, don't melt the chicken separately; after the sauce has been warmed, throw the chicken and marinade in and stir constantly until information technology'southward cooked through. To make sure you've got enough nutrient, try a few simple (and inexpensive!) Chinese sides like potatoes and green peppers (????? cù liu tu dòu si), eggs and tomatoes (?????? xi hóng shì chao ji dà n), eggs and wood ear mushrooms (????? mù er chao ji dà n), eggs and cucumber (????? huáng gua chao ji dà n) egg driblet soup, sweet corn soup, and broccoli with garlic (????? suà n róng xi lán hua). If you want to finish off the repast similar they do in Beijing, serve fresh fruit: Fuji apples, pineapple and kiwi.
05/19/2006
Very succulent,my dish was not quite PF Changs but groovy anyway. I found only hot chili sauce in the Asian Market so I used that, the flat smelled wonderful. Issues I encountered were: The cornstarch in the chicken marinade started to fire and stick when I browned it, and the cornstarch in the marinade itself was besides much and then instead of a sauce I got a thick paste, to which I kept adding water(suggestion: utilize a footling less cornstarch). Finally the saccharide was not enough for my liking so next time I will use a bit more than...otherwise really really tasty. My married man and I ate every scrap. Thanks.
10/22/2006
WOW! I was agape to endeavour this recipe every bit I've never had success with an Asian recipe. Only, this blew me and my family unit away! It is then tasty!! The only matter I did different was to double the sauce (though not the waterchestnuts; 1 can is plenty for u.s.). I volition make this many times over. It is fantastic. Cheers!!!
05/12/2003
This was very, very yummy. I did a few things differently. I decreased the amount of sesame oil. I added mushrooms and broccoli to the sauce and sauteed the chicken in flavored wok oil. I didn't want the sauce to be too stiff for my hubby and four-year-old and then I doubled the sauce recipe and added almost a cup of chicken broth and an actress scrap of cornstarch. I omitted the chili paste but added red pepper flakes to my plate to heat it upwardly. I didn't take any peanuts and then I had to shell some from the African Gray'south stash so they were unsalted. I can't await to make information technology again. Past the way, the bird thought information technology was acme notch too. Thank you
11/17/2005
Great marinade! Chicken is made quite tender...I only used 1/2T oil, and 1 T chile paste, and added a t of carbohydrate to balance out the flavors. :) Cheers for sharing!
08/07/2008
I followed the recipe exactly except I forgot to buy a tin can of water chestnuts! Swell recipe, and VERY spicy. For those who wonder, an ounce is 2 tbsp, so it'southward 2 tbsp chili paste and 1/ii cup peanuts.
01/31/2011
Yum to the max! A very elementary, yet aromatically and taste-buds pleasing recipe! The only differences I'd advise is to perhaps double the sauce, and add some veggies like julienned red peppers, and fifty-fifty snow peas. Sure that tin can detract from its actuality, but it's a great manner to add some veggies - considering the flavor of the sauce is and then good! Served it up with brownish rice. Decently depression-calorie (nosotros left out the sesame oil and sugar.. which are heavy on calories). :)
02/05/2009
I've made this twice now and loved information technology later on I made several changes. In order to go that crsipy yet tender chicken, omit the marinade completely. Instead toss the chicken with a bit of cornstarch and then that its coated and stir fry it in a skillet with olive oil and stale reddish peppers. Stir fry until chicken is browned and crispy and cooked through. Then toss the sauce with the chicken until well coated. For the sauce, definately double or triple it only do non increase the cornstarch. A lilliputian goes a long way. You only demand almost i tbsp even if you increase everything else. Also I cut the sesame oil in half and substitute hot chili oil for the rest of the sesame. Super spicy but succulent!
08/10/2012
My 5 little picky eaters loved it!!! I added some frozen broccoli and dark-green beans to it. My kids reqested it for dinner tomorrow dark besides!!
02/08/2011
This was the accented All-time! Truly eating house flavor. I made very few changes which is unusual for me. I tripled the marinade and the sauce, merely only used 1 tablespoon of sesame oil and ii tablespoons of olive oil (tripling would have called for half dozen tablespoons of sesame oil). I cutting back on the sesame oil considering information technology can become overpowering and half-dozen tablespoons of sesame oil would definitely have been overpowering. I also didn't have peanuts and so I used about a tablespoon (mayhap a little more) of mesomorphic peanut butter and it worked out great! I didn't triple the water chestnuts and just used the one viii oz can. I also replaced the h2o with chicken stock and thinned the sauce as needed at the end with craven stock rather than water. I didn't know what ane ounce of chili paste looked like so I used virtually a tablespoon (keeping in mind that I tripled the sauce). It was spicy, but nosotros liked it that way. I would recommend going like shooting fish in a barrel on the chili paste considering you can always add more than when information technology'southward cooking if you lot want it hotter. Information technology does intensify every bit it cooks. Absolutely fantastic! I served it with Chinese Chicken Fried Rice (past LISA TOURVILLE) from this site but left out the chicken in the rice. Oh yeah, I fabricated the sauce about three hours earlier and refrigerated it in a covered bowl and also marinated the chicken for the three hours too considering I had an appointment I had to go to, and so this is something you can prepare in accelerate and cook later.
10/23/2011
Okay, the gustatory modality of this - is 5 stars. Information technology is actually skilful! Merely I am simply giving it 3 stars because how the recipe is written - is poor. I **tripled** this recipe, and it nonetheless was not enough for v people!!! (me, my b/f, and 3 kids) I didn't accept enough to give to my two youngest without giving up my own portion, so since they aren't the biggest fans of Asian dishes, I had to make them an entirely unlike (quick) meal. if you are cooking this for three or more adults, x4 or even x5 the recipe. Sounds crazy, merely the recipe every bit written is for ii portions, not 4.
08/18/2008
I know I'1000 in the minority here, simply we didn't intendance for this too much. If I were to always make this again, I would not double or triple the sauce as many suggested - it made it as well thick, more similar a stew or a gravy. We don't like tons of sauce. However, that is not the author of the recipe's fault - that was me taking the about popular suggestions. Nosotros too live most an accolade winning Chinese restaurant in the Philadelphia expanse. Their kung pao is out of this globe, so we are probably a piffling spoiled. This recipe was likewise a lot of work and so I think I'll stick to ordering out.
01/17/2011
Super easy and fast and well received but if I had the time I would choose a more than sophisticated recipe with more ingredients.
01/25/2011
DELICIOUS!!! Entered the ingredients I had on hand and this recipe came up - my husband and I couldn't stop eating this. Did non have chili paste then used about 1/4 cup of Sriracha. Also added one tbsp of red pepper flakes to both the marinade and the sauce. Really hot and VERY tasty. So proficient I'm tripling the recipe and having all the kids over tonite to have it! Had it over rice last night and tonite nosotros'll endeavour information technology with sesame noodles. Neat RECIPE! Thanks!
07/xx/2010
This was a pretty good recipe, and it definitely has the benefit of not tasting like every other chinese chicken dish that you find so frequently. My only 2 thoughts would exist to marinate the chicken over night to give it more season (because it tasted 5 times improve the side by side day later information technology sat in its goop all night!) and add together some more sugar. Otherwise, I idea it was swell, nice oestrus level.
02/23/2011
Finally made this after fiance' asked many times. He is allergic to peanuts so I skipped information technology. A very adept recipe that is very close to restaurant quality. I used dark toasted sesame oil considering it was what I had. I recollect it volition be better to apply a light-colored sesame oil which I will do the next time.
10/10/2014
This is pretty skilful however the fox to accurate 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 carbohydrate) to melt the chicken thighs (non breasts) until tender, calculation chicken stock as needed. Traditional Kung Pao chicken doesn't have any veggies except green onions, garlic, ginger & perhaps a green bong pepper along with small cherry-red stale chilies (add them when stir frying chicken) or chili pepper flakes. After chicken is tender add bong pepper, if using & some more than soy sauce, stock, chili paste to sense of taste, cook until crisp tender & add chop greenish onions, peanuts & sesame oil...if you want more sauce, simply combine cornstarch & stock until composite & add together 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 craven (or shrimp or beef) is one of my favorite dishes to guild or make at home. Adding veggies such every bit brocolli, carrots, celery & mushrooms is spicy stir fry NOT Kung Pao chicken. This recipe is very nice merely non authentic...Chinese cooks use thighs not expensive craven breasts fyi, lol. Adding sesame oil at the cease 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 take fresh
04/25/2010
I tin can't believe how good this came out! And it was not that difficult at all. I was skeptical but idea I'd requite it a try and I simply happen to accept about of the ingredients on paw. I also added some chopped greenish bell pepper and a julienned carrot. I didn't take peanuts but every bit some other reviewer suggested, I added some peanut butter. The family loved information technology, including my very picky teenage daughter! Great recipe and something different for a alter. Thx!
05/30/2001
I doubled the sauce and next fourth dimension I will triple information technology. I used cashews instead of peanuts, and I used an 8 oz can of water chestnuts and an 8 oz tin of bamboo shoots. I doubled the chili paste along with the rest of the sauce ingredients but I think next time I'll all the same only double the chili paste rather than tripling it - it is very spicy! Information technology'due south skillful with broccoli and carrots, as well - I added them to the sauce and cooked it all together earlier calculation the cooked chicken. The veggies came out not crunchy, non mushy - perfect! The recipe didn't say whether to use salted or unsalted nuts; I was lucky enough to find "lightly salted" nuts and I used these with "light" (low sodium) soy sauce. Mmmm! This is ane of my very favorite recipes now - definitely a good 1 for company.
12/30/2002
I'm a beginner cook and I was able to make this recipe with almost no problems!! It was rather flavorful and not at all difficult to make. My merely problem was that the sauce thickened a bit besides quickly then I added some extra soy sauce and white wine and it nevertheless tasted great! I as well reduced the corporeality of chili paste since I didn't want it to exist likewise spicy. I substituted Peanut oil for Sesame Oil and used Roasted Ruddy Republic of chile Paste. Overall, I recommend this, it wasn't a lot of piece of work and it was very flavorful.
01/20/2008
I've made this recipe a few times, and actually like information technology. I tripled the sauce recipe so we'd take some extra to put on the rice that we similar with it. I never had to add any water (which some other people recommended), but I didn't think the sauce was too thick without it at all. The marinade didn't seem to add all that much to the chicken the first time, so I stopped marinating it after that and only cook it in a little oil. Also, information technology was a little too spicy the first fourth dimension, so I cut back on the chili paste afterwards that every bit well. I used cashews instead of peanuts simply considering we like them ameliorate. I've also used the sauce with tofu, which is great.
10/24/2002
This was probably the worst chicken dish I've ever made. It was probably my fault though because I made too many changes to the recipe. Don't make the same error I did. I fabricated a lot of extra sauce like other reviewers suggested and used peanut butter in place of peanuts. Also I didn't have any cornstarch so I used flour instead. The sauce turned out really thick and goopy. My boyfriend was really turned off by the odor. The sesame oil was a little overpowering. I definitely won't be making this again.
09/18/2001
I didn't have a lot of the ingrediants, so I substituted some of them for other things, but it all the same came out great!! I used peanut butter instead of peanuts, and then that gave it a very different gustatory modality. Information technology was still very skillful, and very piece of cake!
05/13/2012
I Dearest this recipe! If I could swallow 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!!!
02/14/2011
Outset I wanna say that I love Kung pao craven! merely wasn't sure about this 1. I was OK as craven and veggies but not certain if it was even shut to the kung pao chicken at Panda Limited!! lamentable didn't really fell in dear with this recipe. Maybe I did something wrong who knows, I am not trying to be hateful, if information technology worked for you, salubrious.
08/26/2011
This recipe was way too much work mark out the recipe and and so figuring out the ratios. Not exactly what a busy lady was looking to do on a busy weeknight. Because of the poor formatting and the ratios being and then far off I only rated this as 3 stars it was a simple thought that should have been simple to execute. I now have a bully recipe "my own" and it tastes merely like I go it at the eating house. The crucial things to make this dish splendid adjust the ratios for everything especially the carbohydrate not much merely enough. Don't use annihilation but red pepper paste you desire to at least use 2 one/2 xs more then what the original poster used to give it that same hotness yous would wait at a restaurant. Chili sauce is not the aforementioned thing. Use seasoned rice vinegar found in Asian markets this will drag this dish to eating place worthy. Use sweet mirin wine, use a wok exit the peanuts whole fry them first for at least 25 seconds with the garlic to beginning off the dish being careful non to fire the garlic or peanuts. Apply the leftover marinade to sparse the sauce when it starts to get to thick don't apply h2o to sparse the sauce. Anything from the raw craven beingness in the marinade volition be cooked abroad from the heat. Terminate with calculation the onions at the last 25 seconds they will be perfect. Use one pan preferably a wok information technology will save time.
12/29/2010
I didn't notice this dish that flavorful - DH and I actually wanted a squeamish, spicy hot Kung Pao - this was totally NOT spicy at all. In fact, information technology was so not spicy that the kids had no problem eating it. Since information technology had basics, my daughter thought it was Peanut chicken, which she loved, so every chip disappeared. But, to DH and I, it was not very flavorful, nor spicy, and so non what we were looking for. I followed the directions exactly, simply tripled the marinade and sauce - and used chopped up pork loin instead of chicken.
01/24/2012
Great Recipe! And you're not hungry ten minutes afterward you lot eat. Ha...
x/thirteen/2010
To avoid the problem with the sauce in the dish being too pasty or thick while cooking, relieve the corn starch and add at the finish when dish is washed cooking. Apply merely 1 tbsp cornstarch dissolved in ane.five tbsp water, let simmer a few seconds to thicken.
01/23/2001
This is for the person who asked nearly draining water chestnuts: Yes they should be tuckered unless specified otherwise in the recipe.
02/13/2011
This is a pretty authentic recipe. I've made this couple of times. First, with Shaoshing wine and the last with white vino. Believe it or not, the white vino tasted much more than authentic in this recipe. I used the siracha chile paste and information technology was perfect. I used thighs instead of breast since it's less dry out in stir-fry. Didn't use peanuts since kids are not fans. Added a green and red pepper with fresh water chestnuts and tripled the recipe, except for the heat and corn starch.
02/09/2009
This was not that great. Also thick of sauce, I tried to fix it with water, and then information technology tasted watered down. Overall, information technology was a very disappointed dish.
08/23/2008
This was a nice change for dinner. Served with steamed white rice and carrots. I subbed chili garlic sauce for the chili paste. It adds skilful flavor merely not as well much estrus. We just aren't big on spicy foods here but exercise love Kung Pao Craven.
xi/27/2011
I used rice vinegar instead. I left out the white wine (didn't have any) and it was still really practiced!
08/01/2002
My family plant the sauce very tasty, although my boyriend and my female parent establish it way too HOT; I think adjacent time, I'll only add half of the chile paste it calls for... I doubled the sauce, as suggested by other reviewers, merely it still didn't give me all much... I substituted the green onions for fresh chives from my mom's garden. This recipe was really piece of cake (I'1000 a beginner cook)... I served the craven on a bed of whole grain rice... Excellent!
01/27/2003
Awesome! Just what I was looking for. I doubled the sauce and information technology was perfect. I substituted ii tablespoons of chili & garlic sauce for chili paste and it was very hot -but we like information technology that way! I also recommend green pepper in this and enourage the use of cashews instead of peanuts.
08/28/2014
I wasn't sure whether to drain the h2o chestnuts or not. I really didn't want that liquid in my dish so I opted to drain and then loosen the sauce with another liquid. Anyway, we thoroughly enjoyed it and adding some cayenne strips (deseeded) was a real flavor booster too.
02/04/2010
I truly dear this recipe and am about to get in for the fifth or sixth time. All the listed variations are helpful, just it stands on its own as listed. My favorite addition is fresh, well-baked, dark-green beans. Put them in late to avoid over-cooking. Bell peppers, chopped yellow onion, and most other vegetables work well. Keen for cleaning out the refrigerator at the terminate of the calendar week. Sambal Oelek is one of the more common (and cheap) chili pastes. They accept it in most groceries. There'due south a rooster on the gold label. Its sits perfectly with this recipe.
07/28/2011
Very good - just I don't recall it'southward the atypical Kung Pao. It's a great stir fry with a picayune kick. Maybe I'd add the whole dried chili peppers similar the restaurants do. Married man and I ate information technology upwardly though.
01/24/2015
I did non intendance for this recipe. First, I tripled the marinade & sauce. There was style too much sesame oil flavor; also manner too much cornstarch. If you use the amount information technology calls for (similar I did), it ends up way too gluey.
05/21/2011
Very proficient, but a niggling too spicy for me.
05/07/2011
This recipe is fantastic! Better than nearly Chinese dishes I've tried in a lot of restaurants. The recipe is extremely piece of cake. The sauce thickens up nicely with the craven. I did cut dorsum on the peanuts, it was besides "peanuty" for me otherwise. I served it with noodles and it was a huge hitting with the gang. Thanks for such a keen recipe!
06/09/2011
I rarely e'er give a v stars, but this deserves 10. I am ever trying to make chinese food and e'er fail, this was amazing. I tripled the marinade and quadrupled the sauce. I also cooked the chicken commencement and then when that had a overnice brown to it I added the sauce until it became the consistency I preferred. I also in another pan cooked snowfall peas, garlic and water chestnuts with some of the sauce and and then added the chicken to it because my hubby hates any veggies. I would make this again again and again, definitely was proud of myself for non screwing information technology up!!
05/20/2011
I made this for my husband who loves kung pau craven. He told me not to make it again considering it was just ok. Just change I fabricated was tripling the sauce.
03/19/2008
This recipe was fantastic. Double the marinade and triple the sauce (careful tripling the chili paste, the GF and I LOVE spicy food and 3 ounces was too much for her. I would recommend 1.5 - 2 when tripling.). I brought a pot of water to boil (for pasta) and started to melt the chicken, marinade and all, and then shortly after started cooking the sauce. Equally other reviewers noted, when doubling the marinade and tripling the sauce, DO NOT double or triple the amounts of cornstarch. I but added 1 tbsp cornstarch dissolved into 1 tbsp of water into the sauce and it got thick very quickly. I would recommend keeping almost a loving cup of water side by side to the stove because that's most how much I ended up adding. As before long equally the chicken was washed I added it to the sauce and threw in my pasta (highly recommend using "thick" spaghetti). One time my pasta was done, I strained, put information technology back into the pot, and dumped the sauce / chicken over information technology and mixed it in. Information technology tastes JUST similar California Pizza Kitchen'due south Kung Pao Spaghetti, So And then good.
06/03/2011
Crawly. I follow the recipe virtually exactly except for a hungry family of four (and that includes 2 teenage boys with hollow legs), I accept to really increment the recipe probably x6 and I substitute seasoned rice vinegar for regular vinegar. Oh, and you really don't have to marinate the craven at all. I never practise and it turns out beautiful. Well-nigh never any leftovers and if there are, they go quick the next day for lunch.
10/25/2006
This was an okay recipe that did in fact sense of taste decent, but seemed to exist missing something. I had some anxiety while making it because the scent was so pungent that I wasn't certain how it would end up tasting - whether it would fifty-fifty be edible. Adding lots of water is probably the primal here. I had taken some reviewers' advice and didn't utilize the cornstarch, but probably would utilise at to the lowest degree a little chip if I made this again, since it was a little likewise watery without it. I served information technology with egg-fried rice and bound rolls. Cheers.
02/sixteen/2011
Wonderful! I left out the h2o chestnuts and peanuts, doubled the garlic, nixed the chile paste (didn't have whatever). The sauce turned out a scrap thicker than I like, but I but thinned it with 1/4 cup of H2o and it was perfect. Nomz!
03/27/2011
Okay-when this was all washed it didn't look appetizing! But the taste was amazing! Volition work on my sauce to meliorate its visual appeal, but the taste is perfect.
06/20/2009
Finally! Having tried to crack the code on making decent Chinese food at domicile for years, this was as shut equally I've come up so far. Even winging it - substituted sherry for the wine, didn't have the green onions or peanuts...the sauce was crawly and very restaurant like, although I needed to add some liquid toward the terminate to thin it a scrap (would accept used wine if I'd had information technology so I used water) this was 'The Bomb'. Adjacent time I'll accept all the ingredients and definitely add some hot chilis.
02/05/2012
This was nifty! I couldn't find hot republic of chile paste so nosotros used chili sauce and forgot to add something for kick, but will exercise that the next time. If y'all don't take sesame oil, get some! Information technology really added a great flavor. I used v oz. of h2o chestnuts and some carrots, celery and onions. The dish was wonderful at beginning sitting, but didn't oestrus up well the next 24-hour interval. We'll accept this again soon - thanks for the recipe!
01/19/2012
I've been trying to make kung pao from scratch for years, and I've never *quite* got it.. but this recipe made a fantastic base! I used chicken thighs which give information technology that rich flavor and eliminate the demand for cornstarch :P. I didn't employ white vino, and I substituted stevia for carbohydrate which worked merely fine :). I separately quick fried my bell peppers, onions and celery in some coconut oil and added it to the chicken. I also quick fried some cabbage in coconut oil to put the craven on summit of. It was very skilful :)
09/xiii/2006
Very good an authenic tasting. I added more garlic and chilli paste and chichi broth to raise an already great recipe! Cheers!
09/07/2009
I would give this 10+ stars if I could!! AMAZING. I followed the recipe to the tee except I used 1/ii lbs cutting upwards chicken tender meat, no onions or water chestnuts (ew) and I left the peanuts whole. WOW, this was fantastic. Thank you!
12/28/2011
Skilful for a weeknight meal. Doesn't produce enough sauce for my liking. Consider doubling the sauce for side by side fourth dimension to serve over the rice.
09/25/2011
Very proficient! Definitely non enough sauce. I even doubled the sauce like suggested. I should have quadrupled the sauce.
09/02/2009
Good recipe on the first effort. I did double the sauce as suggested, simply do not recommend doubling the corn starch, as it isnt necessary. I likewise did a few things to enrich the flavors: use one-half nighttime, half calorie-free soy sauce in the sauce, add some chipotle powder to the marinade and a niggling fresh ginger and extra minced garlic to the sauce as well. Swell recipe.
07/13/2010
I fabricated exactly according to the recipe (minus water chestnuts- yuck) and it was delicious, but didn't taste similar the King Pao I get at our local eateries.
11/16/2011
Wonderful season simply sauce is a flake think! Decrease amount of corn starch!! Double sauce (at least)
02/06/2011
Really skilful. I took the other reviewers suggestions and doubled the sauce. Mine was super spicy, so I'll tone information technology down adjacent fourth dimension.
05/22/2011
I needed to thin this out with about a i/iv loving cup of water at the end. Delicious!
12/05/2002
First-class recipe... I added one/4 cup more than of brown sugar for some spicey sweetness.... it's a in one case a month meal for us now.
08/20/2012
Deeeeeelish !!! First time I ever used hot chile paste. Doesn't have the same burn equally chile garlic sauce. Had to triple the amount earlier we could start to feel the rut. Corking recipe. Shared with a neighbor who said this was the all-time food she always put in her mouth:)
02/09/2012
Followed recipe exactly and this was not very good. Craven definitely needs to be browned.
03/30/2007
It is more of a spicy schezuan craven than the kung pao that is served in the Chinese restaurants we have here, but still very tasty, and the leftovers were still excellent! I tripled the sauceas suggested past other reviewers. I used chili oil instead of sesame oil in the marinade and sauce to kick up the spicyness. I threw the chicken in the wok a infinitesimal and dumped the marinade and sauce in all together. Stirred vigorously and let it simmer for nigh xv mins on medium estrus. Simply needed to add together 1/four cup of water in the process. The peanuts, water chestnuts and green onions were added towards the end (closer to when it was ready to serve.) Turned out with lots of sauce. Very delicious, very spicy! Thank you for the recipe! Will be making it again.
01/27/2012
I believe the people who liked this recipe changed it pretty dramatically, every bit I did. We did enjoy my adaptation and would get in again. From reading the reviews I learned that the corporeality of cornstarch, sesame oil and hot chile paste are excessive and the recipe produces far too fiddling sauce. Hither is what I did. Kickoff I marinated the craven as directed but without the cornstarch/water mixture. I didn't take water chestnuts, so I sweated a mix of colored peppers in a footling vegetable oil and removed them from the pan. I mixed upward a triple batch of sauce, once more omitting the cornstarch/water and significantly reducing the hot chile sauce and sesame oil to taste. I added a niggling more oil to the same pan, drained the marinade from the chicken, and quickly sautéed it until information technology was gilt brown and cooked through and removed it from the pan. And then I deglazed the pan with the sauce. CAUTION: I'one thousand non certain why, only fifty-fifty using a big iv-qt. pan, my sauce bubbled upwards extremely high. So much so, I had to remove it from the heat then it wouldn't boil over. I mixed a rounded teaspoon of cornstarch with water and added information technology to the sauce until I reached the consistency I was after. I added the chicken back to heat through, but did not add together the peppers because at that place was nevertheless not enough sauce, even subsequently tripling information technology. Instead I microwaved the peppers to reheat and served them on the side. For those wanting to make this, read the reviews, both adept and bad before proceeding!
12/28/2007
10 stars, really! Equally others mentioned, definitely add the water to the sauce. Near one cup, worked for me. I used cashews instead of peanuts. Made several times now, and each time has been a success! So easy and succulent. Leftovers make an excellent lunch!!
06/07/2012
This was and then good. I followed the other posts and made extra sauce. I added red bell peppers and dried chili peppers for an extra kick. I will be making it again
12/18/2011
Excellent flavors, even though I only had chili sauce, not paste. I know information technology volition be even better next time with chili paste. Every bit anybody else said, the quantities for the sauce are unrealistic. 5X is the correct corporeality to be served over rice. I made this along with brown rice and broccoli lo mein and busted my gut.
01/22/2010
I made this final night and although it is tasty it is missing something. I tin can't really figure out exactly what though. I volition endeavor information technology again. .... OK...laughing at myself, I made this again, forgot that I had made it before and was going to say the same thing! I have decided that the marinade for the chicken is what is defective. I volition study back!
02/12/2006
My Husaband and I honey this recipe. We change it up a little, we use beefiness instead of craven. It is e'er a big striking when I arrive.
03/22/2008
Excellent dish. Better than virtually restaurants! I followed the recipe to the letter of the alphabet, and in my opinion, it doesn't demand irresolute at all (except for doubling the sauce, every bit others have recommended). This 1'south definitely a keeper!
01/31/2012
My unabridged family loved it. Didn't realize that I hadn't put the chile past in until later that evening. It still had a piddling kick to it but not spicy - probably from the soy or vinegar. Def double the ingredients for the sauce EXCEPT the cornstarch. I'd reduce that significanly. Next fourth dimension I'll probably get the sauce going and add the water/cornstartch equally needed to thicken it instead of trying to thin information technology out. Yum yum!
02/21/2011
So yummy!!! Double the sauce for sure. I used ane/2 a tin can of h2o chestnuts and chopped them upward, otherwise it would have been besides much for my liking. As others take mentions you will demand to add together some h2o. Add plenty water to get your desired thickness. Thanks for the delicious recipe!
12/22/2011
Practiced recipe...equally shut to the real thing as one can get westward/o going out for Chinese! I did make a few pocket-sized adjustments based on what I had on manus. Once I saw how much the sauce made, I decided to triple it...it'southward not enough for the meat or rice if y'all choose to serve over rice. I used sherry in place of the wine, shrimp in place of craven, peanuts in place of the cashews, and Wondra gravy mix in place of the cornstarch (it blends better than cornstarch or flour, so it's all I use). OUTSTANDING! This recipe is truly a keeper and I urge all to effort it as is or with my minor changes.
04/27/2010
I couldn't requite this v stars although my finish result was a 5; as is I felt information technology had no sauce! Not sure why no i else mentioned but later on I put the "sauce" in the pan and begun to heat it turned into some kind of paste so I ended upwards adding most ane/4 loving cup water. Over all the dish was tasty only I recollect y'all demand to double or triple your sauce. I only had chili sauce so I added a dash of cayenne! My guys all liked this very much!
08/23/2002
Wow! This was very hot but so expert. I substituted tofu for chicken and added carrots, brocolli and bamboo shoots. Definitely double (or triple the recipe). Exact measurements aren't required either - I added more soy sauce for a saltier taste.
02/27/2011
Very tasty. Tin adjust estrus with crushed red pepper as desired. Definitely double the sauce.
01/10/2012
Spicy! I like it that way though!
03/10/2011
We thoroughly enjoyed your recipe (thank yous!). Halved main recipe, but kept sauce every bit written - sauce did thicken upwards a little too much, only zippo a little water couldn't fix. We added baby corn (spectacular) and some sliced Napa cabbage. Adjacent fourth dimension, will demand to remember to cut meat quite small (I left too large), and perhaps add a sliver or two of ginger. I retrieve some small red peppers would be a nice addition equally well (we didn't find recipe spicy at all and ended upwardly adding some hot chili sauce to compensate). UPDATE: had to come back and upgrade to a 5 (grin) - this stuff is just good!
07/02/2005
Oh, yummy!!! A fiddling spicy for my Anoose, only with less chili paste it is mad tasty. Oh yeah, oh yeah. I doubled the marinade and tripled the sauce. Butterball husband liked it too. Oh, and one more thing (oh yeah, oh yeah): don't add together cornstarch mixture, don't add cornstarch mixture. Oh yeah, no need, oh yeah, oh aye.
06/25/2010
This was very skillful! I wavered betwixt four and 5 stars, actually, just decided on 4 because I made a few little changes which improved information technology. Considering nosotros are a scrap sensitive to spiciness, I cut the chili paste in most half. I likewise doubled the brown carbohydrate and added actress water to the finished dish, which made more sauce. This recipe had fantabulous flavor and I will certainly exist making it over again!
eleven/23/2008
Nice, piece of cake, yummy recipe! I made very few modifications. Merely doubled the amount of the marinade and tripled the sauce. I used less cornstarch than called for and still had to add more water. Nothing wrong with that. I'm but happy that the kids enjoyed it and that we didn't accept to pay restaurant prices for a meal with an Asian flair.
09/xx/2010
My hubby is very picky and a lover of chinese nutrient. He gave this recipe a definite five stars (which is a first). I took previous reviewers advice and tripled the amount of sauce.
12/09/2010
Just as good as eating out!
02/13/2006
Excellent season but very spicy! Adjacent time I volition scale back on the amount of chili paste. I omitted the water chestnuts because I dislike them, and added thinly sliced carrots, onions and red bell pepper. I volition definitely make this again. Thanks!
05/14/2003
Very good, will make again. Doubled the marinade and tripled the sauce. Sauce ended up a bit thick so next time I'll triple everything except cornstarch/water mixture. Couldn't discover chili paste so used Sesame Oil w/Chili. Came out spicy, but not too spicy for us.
02/24/2007
This recipe was fantastic! My husband and I are trying to eat healthier then I inverse a few things. I only used 1TBLSP of Sesame Seed oil for the whole recipe. I omitted the water chestnuts and peanuts and put in i/2 tsp of reduced fat peanut butter. I didn't have chile paste so I used 1TBLSP Red Pepper Sauce and 1/2TBLSP of crushed red pepper flakes. We served it over brown rice. This turned out absolutely incredible. My husband loves Chinese nutrient and said he idea it was the best Kung Pao Chicken he has always had. This will be a staple at my house. Thanks for the recipe!!
03/05/2012
bang-up as stated, just will need to double the sauce.
01/ten/2012
5x the sauce other than the cornstarch part, left that equally written. I added some extra veggies too. This was yummy delicious! Volition definately add to my rotation!
02/05/2012
Not sure whati did wrong but found the flavor a fleck off and the texture as well thick...
12/29/2011
I gave this a v because information technology tasted expert...even with my error! I accidentally put the craven in the pan without browning first, and merely cooked correct in the sauce. I also added babe corn, some greenish pepper chunks and water chestnuts. Ate with the coconut rice from this site. I made according to the recipe other than my error (fifty-fifty the chile paste). Was just the correct spice. Yum!
10/23/2006
This was so flavorful and great! I did double the marinade and sauce and was glad I did (too added about 1/4 cup of water to sauce). I also followed others and added blood-red pepper thinly sliced. I mistakenly added 1 can of bean sprouts and my husband and I really liked the added flavor. I wasn't sure almost the chile paste because I'd never used it before and found a red pepper chile paste that seemed to work okay. I added well-nigh ane/2 tsp of red pepper flakes and the dish had the perfect seize with teeth. I served this over steamed jasmine rice and it tasted perfect. Thanks for a bully recipe that will exist used often in my dwelling.
Source: https://www.allrecipes.com/recipe/9027/kung-pao-chicken/
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