There is an amazing place, which serves the absolute best Kung Pao Chicken my boyfriend and I have ever had, which says a lot cuz we’ve tried it all over. Unfortunately, it is 3,000 miles away in San Diego. Every time we are visiting family on the west coast, we go here, sometimes 3-4 times in the week that we are there. When we asked the owner why it is so good he of course told us it’s a secret recipe, and that we are not alone in our obsession for their Kung Pao Chicken. Apparently he has flown it to people (celebrities?) all over because they love it as much as we do. It’s spicy, crunchy and has just enough sweetness so that you can’t stop until you’ve hit the bottom of the carton. It’s not meant for sharing, and using chop sticks is just out of the question. So I attempted to remake this, foolish I know, but everywhere around here just doesn’t even come close. I was inspired by http://www.closetcooking.com/2012/01/kung-pao-chicken.html recipe and made a few changes. Although it did not have the “Pao”(my fault I was afraid 10 chilies would be too spicy and used 3 dried with seeds) and next time I will had red chili flakes or possible use some fresh red chilies.
Go to his website for recipe because I followed it almost to a “T” http://www.closetcooking.com/2012/01/kung-pao-chicken.html