YOU ALREADY KNOW I GET DOWN IN THE KITCHEN KUNG PAO CHICKEN. COOKING IT MY WAY


SIMPLE RECIPE I CREATED KUNG PAO CHICKEN MY WAY NOT THE TRADITIONAL RECIPE YOU CAN ADD ANYTHING YOU WANT HAVE THE CHICKEN READY ALL CUT UP BEFORE YOU HEAT UP YOU'RE GREASE IN THE WOK OR YOU CAN USE REGULAR FRYING PAN I LIKE MY WOK BETTER OK ONCE YOU ADD THE CHICKEN IN THE HOT GREASE LET IT COOK. STIR IT A COUPLE TIMES BEFORE YOU ADD THE ONIONS NEXT RED YELLOW AND GREEN PEPPERS BEING THAT IT'S SO MUCH IN IT YOU HAVE TO STIR YOU WANT THE MEAT TO COOK MORE THAN EVERYTHING ELSE BECAUSE YOU CAN'T EAT RAW MEAT IT WILL GET YOU SICK CONTINUE UNTIL THE CHICKEN NICE AND BROWN AND CRUNCHY 





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