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5
out of 5
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Almost there...,
September 7, 2009
By cotegary
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"I really liked this recipe as written. I usually make a recipe exactly as written the first time so I can give it a fair chance. I didn't have enough time to deep fry the chicken so I just stir fried it and it was still good. The second time I made a few changes to have it more closely match the Kung Pao at our favourite restaurant. I like lots of sauce so I added 1/2 cup of chicken stock and upped the corn starch to 1 TBS. I also added 1 TBS Sambal Oelek to the marinade and 1 TBS (more or less) of Sriracha to the sauce. As it called for no veggies as written I added 1 yellow onion cut into wedges, one green pepper cut fairly chunky, and 1 large carrot cut on the bias. I stir fried the meat then removed it. I added more oil (2 TBS) then stir fried the garlic/onions adding the carrots later into the cooking process. Just before adding the sauce I added the green peppers, peanuts and the cooked chicken just to make sure everything was done "tender crisp" at exactly the same time. As close as I can get to the restaurant! We ate it with home-made potstickers. Slurrp, yummy!"
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2 of 2 people found this review helpful.
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