257 Reviews of Kung Pao Chicken

From: canarygirl

On Jan 16, 2003

Excellent flavor and sooo easy! Next time I will double the sauce, because we like it "saucier," but I won't change a thing! The recipe doubled perfectly. I used 2 tablespoons of fresh minced ginger and fresh birds eye chilies instead of dried. YUM! This will be a regular in our house!

From: ciao

On Jun 26, 2003

PanNan! This is fabulous! I did double the sauce, only because everyone else had, and we like sauce. And how easy is this to make? Can you believe I've never had Kung Pao Chicken? Really! And I'll never buy it from a restaurant, either. I can make it myself. As I said, this was very easy to prepare, and very quick and easy to cook. Any beginner can do this easily, and any experienced chef will find it easy and delicious. Thanks for sharing your recipe!

From: VanessaV103

On May 1, 2003

I made the mistake of cutting the chicken too big. I think they were one inch pieces, but smaller would have been a lot better. Next time I will double-up on the sauce too! It was so good!

From: KITTENCAL

On Sep 28, 2004

Well, obviously, you don't need me to tell you how good this dish is PanNam, but I will say, this definately deserves more than a 5 star rating. We are big fans of Asian dishes at my house, and once in a while something special comes along, well this dish just happens to be one of them. I also doubled the sauce ingredients, and used fresh ginger and garlic, and lots of it! otherwise made as stated, and served it with sticky rice. This was simple to make with fantastic results. Thank you so much for sharing, I will be making this again soon!...Kittencal

From: basia1

On Feb 18, 2003

First, let me say, kung pao is my husband's current favorite dish. And that the only place he's found that it's good is P.F. Chang's. So, to suprise him yesterday, I made this. It was so easy to make, AND it was delicious. My husband was amazed - and said it was one step below P.F. Chang's, but above every other Chinese restaurant we've tried around here. I thought it was better. Next time, I will double the sauce, so that there is something to put on the chicken. And I will make it a bit hotter...I'll beat P.F.Chang's with this yet! Fantastic dish, PanNan, thank you.

From: KitchenCraftsnMore

On Feb 21, 2003

Very good! I actually tripled the sauce, added an extra clove of garlic, and added extra pepper flakes. My husband absolutely LOVED this, and says it's better than the kind he loves at our favorite restaurant. Thanks PanNan for a new favorite!

From: Pot Scrubber

On Oct 20, 2006

This is the dish that got me addicted to chinese food 25 years ago! This is perfect with authentic ingredients. Kung Pao should have nothing but peanuts and green onions. No celery, water chestnuts, baby corn, or carrots. I appreciate the authenticity of this recipe. I had to double the sauce... I always do with any chinese dish. Thanks PanNan. Edited Oct 20th, 2006: This is also good with butterflied tempura shrimp. Just fry shrimp and then proceed with step 7. WOnderful.

From: Brandi Ranta

On Aug 27, 2003

Oh man, this was sooo GOOD! I made this last night, with "Sauteed Garlic Broccoli" it was sooo good! After reading the other rev's I also tripled the sauce ( I used alot of chicken) it turned out perfect. It was very easy to make I was surprised, and the flavor was awesome! This is one that will be made again and again! Thanks for the great recipe! =)

From: tlcollazo1230

On Dec 21, 2008

This was great. My husband absolutely loved it and can't wait until I make it again.

From: Country Cookin' Mama

On Oct 8, 2005

Very very yummy! We had this for dinner last night and it was great! I did double the sauce, next time I might even triple it. I used fresh ginger and cashews instead of peanuts. We will be making this again. Thank you!