Ingredient: boneless, skinless chicken thighs, cut into bite sized pieces


Kung Pao Chicken

Serve with cooked Jasmine rice-

A Cooking Light recipe of Kung Pao Chicken was my original trigger to want to test an at-home version of the popular Chinese dish found at all US Chinese restaurants. When I looked at the CL version’s ingredients something seemed amiss (namely I doubted that red pepper flakes could recreate an authentic recreation) so I immediately went to Bee Yinn Lo’s website, Rasa Malaysia, my favorite Asian recipe site. I am glad I did, as I learned that Kung Pao is actually an authentic Chinese dish (and not a made-for-American-tastes recipe) and this is the authentic version.

I have followed her recipe as closely as possible, although I did not have a couple ingredients (but I used close substitutions), scaled the heat back a bit (just enough so my 10 year old would eat it) and the result is authentic, fresh and a keeper that I would like to regularly make when Chinese food cravings strike or for friends at a Chinese takeout-themed dinner party perhaps.