By Kittencalskitchen on March 13, 2007
Photo by h8windows
Photo by h8windows
"This is just as good as any Chinese restaurant! ---one tablespoon of hot chile paste will give you a medium-high heat, if you prefer a less spicy flavor then reduce the hot chile paste, this is very hot! I would strongly suggest to double the sauce ingredients or use 2 pounds of chicken and double the sauce x4. Add in some baby corn, mushrooms, peas or other veggies if desired. This can also be made using thinly sliced beef in place of chicken"
Serving Size: 1 (266 g)
Servings Per Recipe: 4
"AMAZING! This is so good! Anyone who loves Kung Pao like I do.....YOU HAVE TO TRY THIS! The sauce was wonderful! I doubled the sauce like recommended and it was perfect! I'm putting this in my family favorite file! Thanks Kittencal!"
"Another great recipe from Kittencal! I used a little red pepper flakes instead of chili paste as I do not like it real spicy hot. I also use rice vinegar instead of white vinegar. I added some oriental stir fried veggies, served it over rice and Boy was that good. Thanks for another great meal."
"Wow, I've been on quite a Kittencal recipe kick lately! This is yet another delicious one! I did double the sauce as you suggested, and it seemed like the perfect amount thrown over a pound of chicken and a large pile of baby bok choy. Served over plain white rice, this made a wonderful meal. Thanks again!"
"Very yummy! We will make this one again!"
"Marvelous taste, and easy! I doubled the sauce but not the chile and it was plenty hot. I used thigh meat instead of breast which worked great. I have a cookbook for what to eat instead of going to Panda Express, and this recipe is going in it. :)"
"This is a very delicious recipe. The chicken was so tender and nice. Don't think I have ever had a Kung Pao recipe with water chestnuts, it was nice with the crunch."