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Kevin Godbee ha publicado una actualización
Chinese American Kung Pao Chicken
This is from “The Wok” book by J. Kenji López-Alt. It’s similar to the version that most American Chinese takeout places make, but actually way better than any in St. Petersburg, FL. I say this because most places around here don’t include the dried hot chile peppers. Even the American version is supposed to be spicy.
Lana Mihajlović, Maloles Muñoz y4 más5 Comentarios-
Level:
Stagier
Muy buen plato.
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@cecu6669hotmail-com Gracias!
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Level:
Scoolinary Team
Beautifully executed — the vibrant colors and glossy finish make this Kung Pao Chicken look straight out of a restaurant! 🔥 Love that you kept the dried chilies; they give both authenticity and visual punch.
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@soldamiani Thank you!
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Level:
Executive Chef
Saborrrrr 😍
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