Kung Pao chicken from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

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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

  • ashallen on July 10, 2021

    This is a nice stir-fry but we didn't find it to be quite as fabulous as some of the author's other stir-fries. Like Breadcrumbs, we thought it seemed to lack a savory flavor layer or two. While looking up this recipe on EYB, I saw that the author published a revised version of this recipe in her book Stir Frying to the Sky's Edge that includes Sichuan peppercorns and sesame oil - those sound like good additions. Also, it probably didn't help that I was 3 oz short on chicken (though I did use thighs) and used the balsamic vs. Chinkiang vinegar option. I used two chile de arbol (very fresh; seeds & ribs removed) and the dish was definitely spicy enough for us, but it really doesn't take much heat to impress me! The sweet, juicy chunks of red bell pepper helped with balancing out the heat. Recipe available online at https://www.amateurgourmet.com/2007/04/big_trouble_lit.html

  • Breadcrumbs on January 30, 2011

    p. 74 - We liked this dish but it wasn’t a knock-out. Our main issue w this dish is for whatever reason, it just seemed to lack flavour and certainly, lacked the heat I’d expect from Kung Pao. I opened a fresh package of chilies from Penzey’s for this recipe so was reluctant to increase the quantity without knowing how much heat they’d yield, especially since they were split for the recipe. In hindsight, I’d have tripled the amount. The red bell peppers didn’t do anything for the dish either really, no heat for their sweetness to tame. Don't think I'll make this version again.

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