Kung pao chicken from Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking (page 109) by Kian Lam Kho and Jody Horton

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic stir-fried greens

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on December 16, 2020

    This was pretty good. There were just enough sauce to cling o everything. I was worry about the spicy level and was not too sure how the cup of Chile’s were measured. After deseeding and cut up, I had about half a cup of chile strips. I used about eight home dried Thai Chile’s, a pasilla and a guajillo.

  • L.Nightshade on February 14, 2016

    Kian Lam Kho suggested this alternative in the COTM, just substituting shrimp for chicken. I loved it even more than the chicken version! We found some very hot Chinese dried red chiles, type unknown, but they were hot! With the highest power on the over-stove exhaust fan, we were coughing and our eyes were stinging. But it was worth it. Great combination. http://www.chowhound.com/post/february-2016-cotm-phoenix-claws-jade-trees-kian-lam-kho-1031589?commentId=9809125

  • L.Nightshade on February 11, 2016

    I made this for dinner last night, using thighs. This says how much I trust this author, as I’m a 100% white-meat girl. Of course, they worked perfectly. I couldn’t find any notes about what kind of chile to use, or what types are customarily used in Chinese cooking, so I picked the two I had which looked to be about the right size: Japones and Chiles de Arbol. I used about 2/3 of the amount called for, as Mr. N doesn’t take the heat as well as I. Interestingly, we both could have used more! Either that or hotter chiles. If I make this again, I’ll try to find some dried Thai chiles to add into the mix. As I’ve come to expect, this recipe redeems the dish from its restaurant version. The flavors are vibrant, the chicken is perfectly tender, and the peanuts lend a nice crunch. Mr. N stir fried broccoli with garlic and fermented black beans for our side dish. http://www.chowhound.com/post/february-2016-cotm-phoenix-claws-jade-trees-kian-lam-kho-1031589?commentId=9807846

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