Maybe not exact but close enough to count. If you don’t, just omit them, it won’t hurt my feelings at all.Īnd so this is what I came up with, and it was good. Honestly, I can’t remember if Pei Wei uses them or not but I love those things. This allows the other amazing flavors to stand out instead of being drowned in the sweet gooey sauce.įourth, water chestnuts. I had a friend at Le Cordon Bleu who worked at Pei Wei. The third thing that sets Pei Wei’s Kung Pao apart in my mind is the amount of sauce – it’s low and not at all soupy as some Kung Paos are. Those peas are perhaps the most lovely thing about the dish. I was surprised that no recipes I came across took this into account. Instead, they use the far superior sugar snap peas and carrot rounds. ![]() The second thing I love about it is that there are no undercooked pieces of green bell peppers. The chicken has a very nice, defined texture, which has a lot to do with the cut and the cooking method. Pei Wei uses fairly large dices of chicken breast – unlike others I’ve that make use of the inexpensive thigh meat. Quick and inexpensive (once you have a collection of basic Asian ingredients) and oh so delicious.įirst I took the time to assess what I really love about Pei Wei’s Kung Pao. I thought it would be a perfect recipe for home. So I set out on a mission to create a similar Kung Pao. Even those I found that reference Pei Wei were not really the same. In the age of vast internet information, I was surprised to not find a close copy cat recipe. It’s very different from most Kung Pao recipes, which are generally over or under cooked and swimming in sauce. ![]() My very favorite dish at Pei Wei is the Mandarin Kung Pao Chicken (or Tofu). Before we left Texas one of my favorite date nights was a quick dinner at Pei Wei followed by a couple of hours rummaging through $1.00 vinyl records at Half Price Books.
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