I'm craving restaurant style Kung Pao Chicken- you know the greasy, salty spicy kind that you get at an americanized chinese restaurant.
Unfortunately the new household austerity plan is making me reluctant to call for takeout. Additionally the "best" KPC I've found nearby is very inconsistent in spice levels- sometimes just right, but more often a bit wimpy.
I've found, and tried "authentic" Kung Pao recipes, but they're just not scratching the itch...
Anyone got a suggestion, other than make the authentic one with more oil and some MSG?
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