Start with this recipe:

    (from <a href=http://chicken.allrecipes.com/az/KungPaoChicken.asp>http://chicken.allrecipes.com/az/KungPaoChicken.asp)</a><p>

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  Double everything except the sesame oil and the cornstarch, triple the green
    onions and garlic, don't double the water chestnuts.  Use even more hot
    sauce if you're up to it, be liberal with the brown sugar, and use another
    tbsp of rice cooking wine if you've got it.  Same prep directions, although
    I recommend cutting the chicken up while still mostly frozen as it makes it
    easier to cut up.  Put it in a covered plastic dish thingy so you can
    shake it up well to distribute the marinade.  

 
  I'd probably let the marinade go a little longer than 30 minutes.  The sauce
    you make goes very well over rice alone (before being added to the chicken
    and boiled down) so it's great for vegetarians.  
 

  It also turns out hot enough to make you sweat, and it'll cure what ails you.
 
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Oct 12, 2001 12:45 PM from SeanB
 
  I have also yet to have the process take a minute under two hours.
 
  Start a batch of rice before you take the chicken out of the marinade, and
    it'll be ready about the time the main dish is.
 
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