Additional Recipe Info

Today we are making Kung Pao Chicken – It is a Sichuan classic. I love this dish. I have made this recipe when I first started this channel. This is an upgrade recipe that the chicken is more tender and flavorful. So, let’s get started.

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Awesome recipes and tips. I made your Mongolian beef. I had some difficulty removing the fried beef from the wok so the color varied from golden to brown. I was afraid I overcooked it but you were correct that the egg white and cornstarch kept the meat soft and juicy. Your recipe was a winner at our table.
I’ve ordered you Sieve Set. Therefore I won’t have anymore problems removing the meat from the wok.
Thanks Mandy !

Joe Barbaria

I just started watching your videos. I was so impressed that I bought you Wok. Thank you for providing information on how to season the Wok. The first thing I did was to season the Wok according to your video. I have all the ingredients to make your Egg Foo Young. The next recipe I want to make is Kung Pao Chicken. I start to salivate just thinking about your presentations. I wish you health, happiness, and prosperity !

Joe Barbaria

@James Hey bro. I think this recipe is pretty damn good. Maybe you could look at your efforts rather than immediately be critical of a professional cook who has obviously spent a huge amount of time on making this recipe as user friendly as possible. Mandy presents amazing food and makes it super accessible.

Luved this recipe and it worked perfectly for me when I followed it closely. Just super delicious.

Cheers Mandy!!


I failed miserably tonight. All the corn starch came off the chicken and stuck to the wok…and those peppercorns…over powered the entire dish. There must be a mistake in the printed recipe. 1Tbs was way too strong. Maybe I’ll try again without them. I gotta use up that bean paste.


Hi Mandy,
Really love your recipes and presentation style. It’s made things very easy to create great tasting Chinese food. Could you tell me what type of cooking oil you use in the wok? You always refer to cooking oil but never state what it is. I’m using corn oil which seems fine but I’m keen to know exactly what you use.
Best regards
Bobby (UK)


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