Both fantastic. When adding the sauce to the chicken, it says to add a splash of the cornstarch slurry. I’m thinking about leaving that step out next time because it tends to really thicken up. I’m also considering increasing the amount of sauce by maybe 25%. I tried doubling it once and it was a disaster, but just a little more sauce would be nice.
Darcy-Pennell
It looks fantastic!
pvanrens
It’s Friday, I don’t feel much like cooking tonight, and you do this to me?
3 Comments
The Kung Pao recipe is essentially [this one](https://www.seriouseats.com/takeout-style-kung-pao-chicken-diced-chicken-peppers-peanuts-recipe) from Serious Eats.
And I went with the [Egg Fried Rice](https://www.seriouseats.com/perfect-egg-fried-rice) but added some ham because I had some ham.
Both fantastic. When adding the sauce to the chicken, it says to add a splash of the cornstarch slurry. I’m thinking about leaving that step out next time because it tends to really thicken up. I’m also considering increasing the amount of sauce by maybe 25%. I tried doubling it once and it was a disaster, but just a little more sauce would be nice.
It looks fantastic!
It’s Friday, I don’t feel much like cooking tonight, and you do this to me?
Because that looks good