Comments on: it’s not over

By: Asian Cuisine Exposure Therapy Part I: Kung Pao Chicken « Sweet Science

Asian Cuisine Exposure Therapy Part I: Kung Pao Chicken « Sweet Science — Sun, 29 Jan 2012 16:35:21 +0000

[...] Kung Pao Chicken Adapted from Use Real Butter [...]

By: Sayonara Summer Rolls & Kung Pao Chicken | The Lean Green Bean

Sayonara Summer Rolls & Kung Pao Chicken | The Lean Green Bean — Tue, 06 Sep 2011 19:35:06 +0000

[...] For our main course, I made kung pao chicken: *original recipe found here [...]

By: It’s like making a kasutera cake… [odds and ends] «

It’s like making a kasutera cake… [odds and ends] « — Sun, 17 Jul 2011 18:57:02 +0000

[...] recipe and what shooed me along towards the path of enlightened chicken I would suggest looking at use real butter. Her words are written with clarity and the visuals are stuunning. So, on to a few other odds and [...]

By: Mike

Mike — Sat, 20 Nov 2010 16:36:24 +0000

A good recipe, thank you. It works…what’s interesting to note about feedback about recipes normally is that commentators have not cooked the dish…so they observe typically: yummy/that looks nice or somesuch nonsense which helps noone.

My observation is: use the chillis as suggested but remove them once infused/fried in the oil (ie start the infusion a little earlier in the process). It all depends on the strength of your chillis (mine are home grown in the United Kingdom and I am surprised by how strong they are) taking them out early on saved the dish – which was reassuringly fiery but not overhot.

If you don’t like it too hot but want a bit of spice, add a very small dried chilli crushed and fry with the garlic and the ginger.

Nice recipe, thank you, well done!!!!!

By: jenyu

jenyu — Tue, 01 Jun 2010 00:15:34 +0000

Tatiana – you’re welcome to search for a simpler version of any recipe, but I don’t have one here. I probably wouldn’t add Sichuan peppercorns to the recipe for Kung Pao Chicken.