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Old 11-18-2012, 07:40 AM   #7
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Join Date: 02-13-12
Location: Fort Worth, TX

Quick question about your recipe. What do you do with the cornstarch? And is that 1/4 cup of sesame you add to cook the chicken in, and then it just stays in the pan as you move on to toasting the chiles?

Looks really good! I've tried to cook Kung Pao before, and totally flopped. Your recipe is something I want to try soon!
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Thanks from:--->