Comments on: Kung Pao Chicken Recipe (宫保鸡丁)

By: Kung Pao chicken « Parlez-vous anglais?

Kung Pao chicken « Parlez-vous anglais? — Fri, 12 Mar 2010 19:11:29 +0000

[...] since I had bought some chicken fillets, I thought I would try making Kung Pao chicken for dinner today. After all, spicy food is always welcome on a cold winter’s day (sigh)! [...]

By: Rasa Malaysia

Rasa Malaysia — Thu, 18 Feb 2010 00:00:25 +0000

Yes, you can remove the peanuts, or if you like, substitute with cashew nuts. ;)

By: Memoria

Memoria — Wed, 17 Feb 2010 23:00:22 +0000

I’ve never tried Kung-Pao chicken because I don’t like peanuts. I don’t it won’t be authentic if I remove the peanuts, but I really want to try out this dish. Thanks for posting the recipe!

By: Rasa Malaysia

Rasa Malaysia — Wed, 03 Feb 2010 04:15:21 +0000

Hi June – thanks and I am glad you love my kung pao chicken recipe. Green and red pepper are great ideas!!! Yes, I don’t like it to be too sticky so I am glad you love it. :)

By: June Hendley

June Hendley — Wed, 03 Feb 2010 03:09:36 +0000

I love many of your recipes. I just made Kung Pao Chicken tonight and it turned out fantastic. I added a green and red pepper for color. The cornstarch to liquid ratio is spot on. I’ve tried numerous times and thanks to you this is a keeper!

By: Tes from Kailua, HI

Tes from Kailua, HI — Wed, 20 Jan 2010 07:54:56 +0000

Tried your recipe and it was definitely a champ dish! My husband and brother loved it. I added lemon juice to the marinate sauce. It’s really delicious. My husband says Fantastic and said he never imagined his wife making this- he gave me 5*. My brother in law said Yummy!
Thank you.

By: Rasa Malaysia

Rasa Malaysia — Fri, 20 Nov 2009 23:16:21 +0000

I use Kim Lan, from Taiwan. But if you are in Brunei, just use a good Malaysian brand. Malaysian soy sauce has more soy fragrance than any brands I use here in the US.

By: Juhanah of Brunei

Juhanah of Brunei — Thu, 19 Nov 2009 22:31:35 +0000

Yes i love all your recipes,and i would like u to recomend me what type of soy sauce that you use to cook in your recipes.

By: EJ

EJ — Sun, 08 Nov 2009 15:09:02 +0000

Thanks for putting up this recipe – just finished eating it for dinner and it was DELICIOUS. Will definitely be making again!

By: SMM

SMM — Wed, 04 Nov 2009 06:25:05 +0000

Thank you for this recipe. I have bookmarked it and will make it soon. We had great success growing kung pao peppers and have dried a great number of them. This is the first recipe on line that actually called for the use of the peppers. Thank you!