The funny thing about making the kung pao chicken from Diana Kuan’s new The Chinese Takeout Cookbook is that I never order kung pao chicken at restaurants. Heck, I didn’t even know what it was exactly, but the photo in the cookbook got me excited to try it out. Of course like the last recipe I made from Diana’s book, this one had to be adapted a bit. I used gluten-free soy sauce in the marinade and sauce, so that was easy. The tricky part is the hoisin. It seems a bit odd to me, but hoisin sauce almost always contains wheat starch. I’ve heard there are some gluten-free brands, but I haven’t come across them yet. The recipe called for just a teaspoon of hoisin, but I had to improvise because it seemed important to the overall flavor. At the risk of making Diana cringe again, I substituted this San-J sweet and tangy sauce — that brand is very good about marketing to gluten-free people, and so I’d recently stocked up on their products to try them out. I can’t say for sure that it tasted just like Diana’s recipe, but it seemed to work really well.
I did try to find Sichuan pepper at my local markets, but I had no luck. I’m sure I can get it in Chinatown, but that was a bit too out of my way. I’ll be curious to try this recipe again with it. I made one more switch by using some regular onion instead of scallion whites — it’s hard to explain, but I’d used scallion whites earlier in the day and just had the greens left over, which I used here for garnishing. I think the rest of the recipe was pretty much as Diana said. It’s funny how soupy it looks in this skillet photo, because it didn’t seem that way when I plated it. But who cares how it looks… it tasted so great. This is going to be a new go-to recipe at my house.
This dish looks even better than you shrimp Chinese take-out dish!
it’s tough to decide which was better
That looks sooo good. Those chillis, I can smell the yumminess from here! Thanks for introducing me to Diana Kuan. Her recipes are a treasure trove of things to try!
That bowl is really pretty by the way.
thanks, and i hope you try some of her recipes
Good to know about the San-J sweet and tangy sauce…will have to pick up a bottle to try it out in recipes. Definitely go get some Sichuan pepper when you get a chance! If you think the kung pao chicken is good now, wait til you’ve tried it with Sichuan pepper.
If you can’t make it down to Chinatown sometimes Whole Foods has it in their spice section in a grinder.
i’m in Chinatown often, so i’ll definitely pick some up for future cooking. great recipe!
I was thinking her name looked familiar, then realised she’s Appetite for China! Love her recipes! Didn’t know her book is already out too.
yes, that’s her! the book is brand-new.
As much as I like Chinese cuisine and spicy food in general (and I hesitate to say “Chinese food” as it reminds me of bad Chinese fast food I’ve had at malls, et al.), I’ve never been a huge fan of kung pao chicken. However, your endorsement of Diana Kuan’s cookbook makes me want to check out her book and re-explore Chinese fast food with fresh eyes. And, your excellent food photography doesn’t hurt either.
yeah, i don’t think i was a fan either but this recipe is fantastic
After scouting dozens of NYC Chinese restaurants for a film, I vowed never to eat in a Chinese restaurant again. I make all my favorites at home. This is a great addition to my cookbook shelf… love Kung Pao chicken!!
Happy New Year!
ha, i still love Chinese food in New York City, but this book is great
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