Recipe Battle: This or That | Kung Pao Chicken

Who doesn’t love a good recipe battle? Everything is more interesting with a little competition. This is our first article where we want you to choose: THIS OR THAT. We’re starting off with a spicy favorite, Kung Pao Chicken. Kung Pao chicken is a spicy, stir-fried Chinese dish made with chicken, peanuts, vegetables, and chili peppers. But, like most recipes, a change of spice, produce, or sauce can change the whole dish. We decided to try two different Kung Pao chicken dishes, see how they compared, and then break it down for you. We don’t know which one you’ll fancy, but we can promise BOTH are delicious.

THIS: Kung Pao Chicken (Epicurious.com)

This or That Kung Pao Chicken

Our Comments:

Typically Kung Pao dishes have peppers or vegetables of some sort and that’s something this dish is lacking. However, one thing it isn’t lack is FLAVOR. The dry sherry and Chinese black vinegar set this recipe apart from the others. It also uses the┬áSichuan pepper; a unique aroma and flavor, not as hot as a black, white or chili pepper.

Full Recipe: Epicurious.com

THAT: Take-out Style Kung Pao Chicken (SeriousEats.com)

Battle of the Recipes Kung pao chicken

Our Comments:

SeriousEats self-proclaims this dish more of an “Americanized version” of the Kung Pao chicken but as they also noted, it doesn’t make it any less delicious. It features the multiple types of peppers, which is what we’re used to seeing. It also uses a dark soy sauce, which is richer and less salty than regular soy sauce. Overall, we were impressed at the flavors of this dish and our ability to execute it!

Full Recipe: SeriousEats.com

 

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