Although the recipe originated from the Sichuan province in China, it is one of the staple dishes of Americanised Chinese restaurants. Chinese take out is so hit or miss and sometimes the good ones are two states away. Kung pao chicken is a popular Chinese dish that is found at every Chinese restaurant all over the world. Finally I gave up and went back to my standard fare which has always been sweet and sour shrimp. There was some kind of magic in that first place I tried it. The sauce is brown in color, mildly spicy and dangerously. A Delicious Kung Pao Sauce Kung Pao Sauce is the (not so) secret ingredient to this Kung Pao Chicken recipe. The Chinese name is (gong bao ji ding) but some restaurants spell it as Gong Bao Chicken or Kung Po Chicken. Seriously, I must have ordered kung pao chicken at 25 different places and it always ranged from disappointing to disgusting. Kung Pao Chicken is from the Sichuan province in China. It comes from the Chinese province of Sichuan and is popular in Chinese entrees or.
All you need to do is whisk together soy sauce, sherry, vinegar, chicken broth, hot chili sauce, sugar, and cornstarch in a mixing bowl.
Kung po chicken full#
But I was just visiting the area and when I went home to Massachusetts I could never find a restaurant that made kung pao chicken as tasty as that first place I'd had it. Kung Pao Chicken is a spicy chicken dish with a delicious Kung Pao sauce. Make the Kung Pao sauce: This is where the magic happensHomemade Kung Pao Sauce is full of spicy and sweet flavors and pretty simple to make. It was from a little Chinese take out place in Long Island. The first time I ever tried kung pao chicken it was incredible. If you combine the sauce with some high quality chicken and vegetables you will have an easy and delicious meal that might rival the kung pao chicken you had that first time. This has rendered at least a few of my Chinese dinners inedible.īut Chinese cooking is easier than you would expect and you can buy pre-made kung pao sauce at the grocery store in the ethnic foods aisle. The vegetables and sauces are not the highest quality either but I think the cheapness really comes out in the meat. My biggest problem with a lot of Chinese take out places is that they use very low quality meat. But I would suggest to you that you should try making it yourself. I've eaten a lot of bad kung pao chicken myself. the flavor is spicy but dynamic and it elevates the dish to a whole new level.įebruary 1, - I know what you mean. It is like a little bit of heaven mixed with a little bit of hell.
Anyone that had not tried kung pao chicken with the real Szechuan peppercorns owes it to themselves to give it a try.