I used [this recipe](https://www.seriouseats.com/real-deal-kung-pao-chicken-recipe) for the Kung Pao. Didn't change a thing. I would probably use just a little less cornstarch and slightly fewer peanuts. Don't be afraid to crank up that heat. It was fantastic!
The rice is a riff on [this recipe](https://www.seriouseats.com/easy-vegetable-fried-rice-recipe). I leave out the sesame oil because I find it overpowering. I do add MSG because it really kicks it up a notch.
by TheOpus
3 Comments
How does this recipe compare to Kenji’s [Takeout-Style Kung Pao Chicken Recipe](https://www.seriouseats.com/takeout-style-kung-pao-chicken-diced-chicken-peppers-peanuts-recipe)?
Curious. What kind of rice did you use? Basmati?
Kungpao chicken is the only American Chinese dish that resembles real Chinese cooking. It’s great