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This was so good with a great blend of flavors. I did make a few changes just based on need. Didin't know what shaoxing wine was so just used a dry white, also didn't know what "back" rice vineger was so just used regular. Didn't have red chilies so used fresh jalapenos. But don't think these changes made a huge differance. The blend of flavors was spicy but oh so good. I served over steamed white rice. Made for PAC Fall 2011

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Bonnie G #2 October 05, 2011

If you like spicy, you'll love this! The only substitutation I made was I marinated the chicken in a Chardonnay and used regular fresh ground pepper and sea salt as I didn't have the shaoxing wine or the scezhuan salt and pepper. I served this over rice...very good! Made for Fall 09 PAC

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Noni Suzanne September 05, 2009
Kung Pao Chicken