I made Kung Pao Chicken for dinner tonight, and it was entirely flavorless. I rounded up the usual suspects, but I still can’t figure out what went wrong. I didn’t leave anything out, and I didn’t use the wrong amount of anything. The only difference was that I used chicken instead of shrimp. Surely that didn’t deflavor the sauce. Did it?
I’m flummoxed. Does anyone know what might have happened?
more cowbell
Did you fry everything (salt shaker, fork, rice, chicken)? Fish sauce? Pao? Kung? Peppers?
I went over the recipe again, and I remember adding everything. I’m wondering if some of my sauces might be losing their oomph.
Of course, more cowbell certainly couldn’t hurt.
Wacky! Same thing happened to me last night with my butter chicken. A recipe I’ve used half a dozen times but this time around, no oomph. No cowbell either.
Frustrating as it’s rather a time consuming recipe – I expect it to taste great every time.