15 Reviews of Gang Bao Chicken

From: Pot Scrubber

On Feb 4, 2008

This is the best Kung Pao I've had in years. I like my dishes saucy so I tripled the sauce ingredients using 18 TBS (approx 1 cup) of chicken stock which I thickened in the end with cornstarch. For the chilies I used 1 tsp of dried pepper flakes (like the pizza topping kind) and it was spicy but not tongue numbing. SO other said this was the best Asian dinner I have ever made! If you want a real treat use 1 lb of shrimp instead of chicken. I can't tell you enough how thrilled I am with this recipe. Thanks, Jewelies.

From: Crafty Lady 13

On Aug 6, 2007

Very good and spicy asian chicken dish. I didn't have any dried red chilies, so I used crushed red pepper flakes. I think I went a little overboard with the chili oil and the red pepper flakes. It was very spicy, but very good. Fortunately, I like spicy food. I also like the fact that this dish is very easy to prepare. Thanks for another great recipe Jewelies.

From: JustJanS

On Dec 1, 2007

Whilst this was quick, easy and tasty, there wasn't enough sauce for us. I had the original at the restaurant last week with Jewelies and family and can't figure out how they came up with the amount of sauce they did if they used this recipe. I used the maximum amount of stock, but all the sauce was gone by reducing it to "sticky". I think this dish would shine as part of a banquet where other saucier dishes were served.

From: Sue L

On May 1, 2008

WOW! This was fabulous! The best recipe from Zaar that we have yet tried! Funny, while trying to decide what to rate, it sounded like an auction, with each person voting even higher! To be sold, this would well go above five stars. 10? 20? Absolutely celestial!!! And the best home cooked Chinese we have had in years. Thank you.

From: MarraMamba

On Jan 3, 2008

Absolutely outstanding. I inhaled it, then went back for 2nds and didn't even realize that i forgot a pic. I could give a pic of a plate with a few loose saucy peanuts and rice but it wouldnt show the food well lol.

From: tara portee

On Oct 22, 2007

Very easy and very good. I cut back on the chilies to adjust for my heat tolerance. I think I would increase the sauce, maybe double the sauce ingredients(it might need a tad of cornstarch to thicken.)

From: Chef floWer

On Oct 11, 2007

Yummy! Very quick and easy recipe. Hubby and I really enjoyed this dish I knew it would be very spicy for Little Miss (DD), so I left the recipe as written didn't change a thing. Little Miss enjoyed the side dish we serve with the recipe (steamed rice). Thank you so much for a great recipe Jewelies, please thank the Mei's as well.

From: cuppycakes

On Feb 3, 2008

after reading all the positive review, I was quite disappointed. I used 4 tablespoon of water but it took forever to reduce the sauce. I don't think I will use this recipe again.

From: cookiedog

On Oct 16, 2007

If you think you can't make Chinese food think again. This is so easy and the boneless thighs make this very succulent. I used dried pasilla negro chiles so it had not too much heat but enough to warm my mouth. Great easy recipe Jewelies!

From: Recipe Raider

On Mar 2, 2008

This was GREAT! I had to make this using vegetable oil instead of chili oil and I didn't have any Chinese wine, so just left it out. Like Potscrubber, I used about 1 cup of chicken broth, let it cook down and added a bit of cornstarch slurry to thicken in the end. Topped with peanuts. DH and I mmming and ahhing all during dinner. THANK YOU for posting this. I hope to try it next time using the chili oil & Chinese wine, but I can't imagine it being any better!