Comments on: Kung Pao Chicken (宫保鸡丁)

By: Maggie Zhu

Maggie Zhu — Mon, 21 Oct 2024 14:12:02 +0000

In reply to TJH.

I’m so happy to hear you enjoyed the dish! Re removing the chili pepper seeds – if you cut the top end, you should be able to dump the seeds out without touching them. And it’s also totally possible to use the whole dried chili pepper. The dish will be milder if the seeds are not exposed.
Thanks so much for sharing your experience and leaving a positive review 🙂

By: TJH

TJH — Mon, 21 Oct 2024 01:10:52 +0000

I love all your recipes, but this was sooooo delicious. I love Kung Pao but haven’t had it years because way too spicy for me these days. So, I thought, let me give this a try since I can control that. I made the chili oil, but since didn’t have vegetable, used Peanut oil. I cut all the dried Szechuan chilis in half and removed most seeds. (I wiped my eye afterwards, and that’s another story. LOL. Baking soda paste is your best friend!) I made my own crushed pepper and only put half in the chili oil recipe. I also didn’t add the 6 chilis because even though the package said mild, was a bit scared since I had baking soda paste on my face for a couple of hours. Everyone loved it. It was perfect and the Szechuan peppercorns did exactly what you said! I can’t handle big black peppercorn, but these were fabulous! A whole new world. THANK YOU!!

By: Patrick

Patrick — Tue, 08 Oct 2024 21:49:42 +0000

I made this two days ago and it turned out great. Just enough heat with the recommended amount of chilis. The only thing I did that wasn’t specified in the recipe was grind up the Sichuan peppers. I could feel the tingle on my lips and tongue while eating.

By: Judy Der

Judy Der — Sun, 06 Oct 2024 04:05:01 +0000

Delicious! My Chinese daughter in law loved it too!

By: Diane

Diane — Fri, 04 Oct 2024 08:50:42 +0000

I made this recipe this week and we absolutely loved it. Much better than our local takeaway. I had everything in the house (Spain) except the Chinese dried chillies so I used dried cayenne chillies and cut them in two or three pieces and left the seeds in. The dish had a bit of a kick but not over the top and we will definitely be making this again and again. Thank you for sharing your wonderful recipes. Everything we have tried has turned out to be amazing!

By: Joanne Scheel

Joanne Scheel — Sat, 28 Sep 2024 17:04:00 +0000

I enjoy every one of your recipes thank you.

By: Lonnell Branch

Lonnell Branch — Wed, 31 Jul 2024 22:13:23 +0000

This is a magic recipe. The pepper dances around the mouth. Thanks for this low sodium gem of a meal.

By: Meagan

Meagan — Wed, 20 Dec 2023 02:30:27 +0000

Delicious! I used ~3/4 lb. boneless, skinless chicken thigh and added more vegetables. The sauce was perfect.

By: Sandra G.

Sandra G. — Mon, 11 Jul 2022 21:12:10 +0000

I made this for my son because he loves Kung Pao Chicken. It was delicious and he was amazed that I could cook this. Thank you so much for the recipe. I love your recipes.

By: Maggie Zhu

Maggie Zhu — Fri, 15 Apr 2022 16:00:40 +0000

In reply to Amy. I think roasted cashew is a lovely substitution :) Make sure to add it at the very end so they stay crispy. Happy cooking!