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We didn't like peanuts so we skipped those.
this is avarage. My sister-in-law is Chinese and she does not put hoisin sauce in her recipe. I thought this one would be good, but I was wrong. Its nothing special. I will not make it again. Also, two cups of oil, does this make sense to anyone?
The best Kung Pao recipe I've had!!! I used crushed peppers as well, and also used regular party peanuts, and skipped the frying. All I had was rice wine and it worked fine. We will definately use this recipe again. Thanks for sharing.
We loved this recipe!!! I used crushed red peppers in place of the other peppers and I just sauteed the chicken in a little canola oil (to cut calories/fat). It was awesome over rice!! will definately be making this again!!
We really enjoyed this. I used a tsp of crushed red pepper instead of the dried chili peppers and it was soooo spicy, loved it. I doubled the sauce, but that was NOT necessary at all...in fact we scooped some out. This is slightly different that kung pao's I have had, but still wonderful and fabulous with the peanuts. Thanks for a keeper!
Wow - this is a great Kung POW! Chicken. Nice and spicy, just as promised. My family was very pleased with this (though I did spare the 8-year old by giving her some chicken before I seasoned it). I skipped the cornstarch and oil and just stir fried the chicken pieces and added the heat! I also added some bamboo shoots and shredded carrots and used cashews instead of peanuts. We will definitely have this again. Thanks for posting!
Delicious Kung Pao Chicken! Didn't use as many chillies but it was still great.Thanks sugarpea
We had guests and I decided to make a dinner with an Asian theme. This just bowled them over. I also served Bergy's delicious Oriental Green Beans, which complimented the chicken perfectly. I didn't have whole chilis, so just substituted crushed red pepper flakes instead. Thank you for this wonderful recipe, sugarpea!
This is very close to the version of Kung Pao chicken that I use. However I alter it a bit by (1) omitting the salt; (2) substituting cream for dry sherry; (3) pressing the garlic; and (4) substituting ½ to 1 t hot red pepper flakes for the halved dried red peppers.