Comments on: Kung Pao Chicken Recipe

By: Lisa

Lisa — Wed, 03 Feb 2010 00:59:56 +0000

My family loves this recipe..don’t seem to make enough so I guess I need to double the ingredients.
And, I included mushrooms and bell peppers (yeah…I’m in the South; TEXAS)!

By: Kathy

Kathy — Wed, 27 Jan 2010 14:45:34 +0000

One word….AWESOME!!!!

Good with cashews instead of the peanuts )

By: michael

michael — Sun, 17 Jan 2010 22:00:37 +0000

I love it man!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

By: Jameel

Jameel — Tue, 12 Jan 2010 16:00:56 +0000

I’m going to make this tonight, will report on the outcome after dinner

By: Susan

Susan — Sun, 20 Dec 2009 21:31:52 +0000

You dear person, thank you so much for not making this with green bell pepper. I live in Augusta, GA, and I am so sick and tired of these idiots who serve KPC with bell peppers instead of the dried red (hot) peppers!!!!

By: Christina

Christina — Tue, 13 Oct 2009 13:26:48 +0000

Made this last night, got rave reviews! Incredible recipe!!!

By: Neil

Neil — Wed, 09 Sep 2009 17:02:56 +0000

Great thanks. Ive got hold of a deep fryer so im gonna give it a go! Also gonna try an increase the quantities so i can make more sauce..cant wait

By: Bobby

Bobby — Thu, 03 Sep 2009 01:12:35 +0000

Neil – You are right the chicken in the picture is deep fried. All you can really do is add alot more oil to the wok. Enough to almost cover the chicken. This will give somewhat of a deep fried effect.

Also, it may appear to be sticky, but its not.

By: Neil

Neil — Tue, 01 Sep 2009 20:38:22 +0000

i just cooked this recipe and lovely as it was, its not like the picture! Is the one pictured above deep fried? I cant see how u can get the coating like that without deep frying it?

i loved the flavour, tho kung po in the uk is usually quite sweet and sour. Yours looks very sticky, am i doing something wrong!?

By: hillary

hillary — Mon, 31 Aug 2009 01:01:36 +0000

Very tasty and quick. Added extra flakes for more heat. Yummy!