Rabbi Michael Sternfield

Bradenton, Florida | 312-320-5538
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October 5, 2008 By Rabbi Michael Sternfield

Kung Pao Chicken Recipe

Almost every Chinese restaurant serves some version of Kung Pao chicken. Most, in my opinion, miss the mark They tend to rely on thick, brown sauce with some spice added and a mélange of various vegetables. I feel that a truly excellent Kung Pao should be much more distinctive. The peanuts should be very fresh. The major ingredients should not be swimming in sauce, but rather flavored by the sauce. I actually use no vegetables except the scallions. The result is a Kung Pao that will knock your socks off with great flavor and texture.

Filed Under: Jewish Fusion Recipes Tagged With: chicken, chinese food, Jewish & Ethnic Food, jewish food, kung pao chicken

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