Kung Pao Shrimp

From Chinese Takeout

Kung Pao Shrimp

Why This Recipe Works

Tired of dull, gloppy restaurant renditions of the restaurant classic, we set out to develop a kung pao recipe of our own. We stir-fried marinated shrimp for just a few seconds (so we wouldn’t overcook them), then added small whole red chil...

Why This Recipe Works

Tired of dull, gloppy restaurant renditions of the restaurant classic, we set out to develop a kung pao recipe of our own. We stir-fried marinated shrimp for just a few seconds (so we wouldn’t overcook them), then added small whole red chiles and peanuts. The chiles gave our dish some fire, and toasting the peanuts deepened their flavor. Finding other vegetables to be superfluous, we added diced red pepper. For a potently flavored, syrupy sauce for our kung pao recipe, we used a mixture of chicken broth, black rice vinegar, Asian sesame oil, oyster-flavored sauce, hoisin sauce, and cornstarch.

Watch the Full Episode

Chinese TakeoutSeason 3, Ep. 306

Fried rice and kung pao shrimp are Chinese restaurant favorites, and we make them better than just about any takeout version you’ve ever had. Our findings about rice cookers and long-grain white rice ...