The BEST Chinese Stir Fry: Kung Pao Chicken Recipe – Sichuan 宫保鸡丁

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  1. Love your channel! Foodie living in Taiwan for 12+ years now: worked at a "Chinese" (Americanized Cantonese) restaurant four decades ago in high school: I had an early start! I hold you personally responsible for tonight's lack of sleep…

  2. Please fix your ingredients list and add the steps in the description.The video does not match the ingredient list. Ginger is in there twice and so is the rice wine but they are not used twice in the video

  3. This recipe makes more sense than the versions available locally (deli counters) or in grocery stores that use BREADED chicken. Also, it LOOKS a lot more appetizing.

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