Comments on: Kung Pao Chicken https://norecipes.com/kung-pao-chicken/ Wed, 19 Apr 2023 15:39:11 +0000 hourly 1 https://wordpress.org/?v=6.3.2 By: Marc Matsumoto https://norecipes.com/kung-pao-chicken/#comment-28633 Thu, 08 Oct 2020 02:10:56 +0000 https://norecipes.com/recipe/kung-pao-chicken/#comment-28633 In reply to Jill.

Hi Jill thanks for taking the time to leave a comment. I'm glad to hear your family has been enjoying this. I have a lot of other easy Asian recipes on here, so I hope you find some other dishes your family enjoys!

]]> By: Jill https://norecipes.com/kung-pao-chicken/#comment-28631 Wed, 07 Oct 2020 18:58:27 +0000 https://norecipes.com/recipe/kung-pao-chicken/#comment-28631

I rarely remake a recipe and almost never comment:). This is my two kids' favorite dinner. We love it. Thank you!

]]> By: Marc Matsumoto https://norecipes.com/kung-pao-chicken/#comment-1304 Thu, 19 Feb 2015 11:43:00 +0000 https://norecipes.com/recipe/kung-pao-chicken/#comment-1304 Hi Dianna, this particular brand might not be distributed in the US. I picked it up at Chinatown in Yokohama, Japan.

]]> By: Dianna https://norecipes.com/kung-pao-chicken/#comment-1305 Thu, 19 Feb 2015 07:28:00 +0000 https://norecipes.com/recipe/kung-pao-chicken/#comment-1305 Hi Marc, I think I found it but cannot find anywhere online to purchase it except some company overseas. Where did you find your supply?

]]> By: Marc Matsumoto https://norecipes.com/kung-pao-chicken/#comment-1303 Sat, 31 Jan 2015 03:39:00 +0000 https://norecipes.com/recipe/kung-pao-chicken/#comment-1303 Hi Dianna, sorry but I don't have access to my ingredients right now as all my stuff is in storage. If you cut and paste the characters into Google Image Search, the first few photos that show up are of the one I use.

]]> By: Dianna https://norecipes.com/kung-pao-chicken/#comment-1302 Fri, 30 Jan 2015 21:39:00 +0000 https://norecipes.com/recipe/kung-pao-chicken/#comment-1302 Can you add a photo of the doubanjiang you use? That would help more than the symbols. Thanks!

]]> By: Marc Matsumoto https://norecipes.com/kung-pao-chicken/#comment-1301 Sun, 25 Jan 2015 23:07:00 +0000 https://norecipes.com/recipe/kung-pao-chicken/#comment-1301 Hi Dave, I haven't tested enough brands to be able to make recommendations for the black vinegar. I use the only one my local Chinese grocery carries called "Chinkiang Vinegar". If you can't find black vinegar, you could substitute balsamic. As for doubanjiang, I use one with this on the label "郫県豆板醤", I can't read Chinese so you'll have to ask someone else what that says, it comes in a glass jar with a red label and black writing and has been the best tasting doubanjiang I've used to date. As for the Shoaxing, like wine there are many different brands. Typically I've found the more expensive ones to taste better. You'll want to use one that's meant for drinking and not one that's meant for cooking (cooking wines always have salt and other additives you don't want in them).

]]> By: Dave https://norecipes.com/kung-pao-chicken/#comment-1300 Sun, 25 Jan 2015 15:08:00 +0000 https://norecipes.com/recipe/kung-pao-chicken/#comment-1300 What brand/type of black vinegar do you use? Is it the stuff with fruit in it?

What about the doubanjiang and shoaxing wine? It helps to know what brands you use/prefer for those of us who aren't too familiar with those ingredients.

I am looking forward to making your chicken paprikash dish this week!

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