This is a wonderful dish. As with all Asian dishes you can adjust the spiciness to your preferences. We like it spicy so I added more red pepper flakes. A true Kung Pao has peanuts so I added those. Most Kung Pao dishes use skinless chicken thighs that are more tender than breasts so I changed that.
We loved this dish! But...I only give it 5 stars with the modifications I implemented. First, it needs renamed--it is NOT Kung Pao Chicken! Kung Pao is very spicy, and this recipe as written is NOT. I doubled, maybe even tripled the red pepper flakes, and added cayenne pepper as well, and it came out decently spicy, but not overwhelming. I also chopped the peanuts, did not use any scallions (don't think it needs them), and used lite soy sauce--it still came out very salty, so this is not a recipe for anyone watching sodium. Think I may use lightly salted peanuts next time to give it better balance. I will repeat, and soon! Served with Basmati rice--delish :)Read More