Comments on: Kung Pao Chicken

By: ErwinEvody

ErwinEvody — Sat, 17 Feb 2024 14:37:49 +0000

Hello from Kiddishop.

By: Elaine

Elaine — Wed, 25 Oct 2023 03:31:24 +0000

In reply to Fred. Hi, Fred Yes, you are right, I make a mistake in writing recipe. The ginger and garlic are only used in stir-fry section.

By: Peter

Peter — Tue, 25 Jul 2023 08:23:44 +0000

for the frying instruction approx. how many minutes to fry initially and later on ? each stove is different but a general guidance (3 5 min etc.) would be helpful to avoid over cooking

By: Fred

Fred — Mon, 15 May 2023 17:09:51 +0000

You listed garlic and ginger in the “marinating” section, but you do not describe this in the directions for the marinade. I assume you are only using the ginger and garlic in the stir-fry section. If so, you need to remove the garlic and ginger from the “marinating” section.

By: Elaine

Elaine — Mon, 08 May 2023 05:49:48 +0000

In reply to gregory anderson. Thank you dear for your feedback.

By: gregory anderson

gregory anderson — Fri, 05 May 2023 10:59:14 +0000

I just thought I’d let you know that the protein for 1 large chicken thigh is about 20g, not 2.
I enjoyed Kung Pao Chicken recipe, and am grateful for all you do to spread the goodness. My wife and I also like General Tso’s chicken too. I was surprised to find out the latter is a Hunan dish.
Thank you!

By: Elaine

Elaine — Thu, 05 Jan 2023 02:31:54 +0000

In reply to Chris. Already updated!

By: Elaine

Elaine — Thu, 29 Dec 2022 03:43:49 +0000

In reply to Pete.

Hi Pete,
Sorry for the misleading. I recommend boneless chicken thighs. But you can use chicken breast to make this.
For all real Sichuan version, we don’t remove Sichuan peppercorn. It will go with the final dish.
I already added garlic and ginger.

By: Pete

Pete — Tue, 27 Dec 2022 10:10:46 +0000

As someone who obeys recipes until I feel skilled enough to make my own variations, may I point out some issues with this recipe:
1. The strapline says “made with chicken breast” but the ingredients and instructions only refer to chicken thighs.
2. Stir Fry instruction 2: Do you really leave the whole peppercorns in? Most recipes I have used remove them after they go brown and just retain the flavour in the oil. I would think crunching them would not be pleasant.
3. Stir Fry instruction 2: I was caught out when told to add the garlic and ginger as they are not listed in the ingredients.