Chinese Food, reveal thine self to me!

[SeattleUte]

Why is it so hard to replicate Chinese food at home? I am talking about the Americanized stuff we get in small take-out containers at 1AM. The breaded meats and sauces like sweet and sour pork and spicy crispy chicken; the kung paos and schezwan beefs, etc?

Every time I have tried this stuff at home, it never comes out the same as going to the local Chinese dive and getting the stuff in the take-out cartons. It tastes fine, but it isn't the same.....it isn't the same consistency, the same flavor, etc.

How much does MSG influence the taste? Is it restaurant-grade ovens and stoves to get to really high temps? High-quality wok vs normal frying pans?

Has anyone had decent success replicating Chinese take-out at home? If so, I would love to see recipes and commentary.

Don't even try. It's impossible. The stove isn't hot enough and it takes too much skill. The only possible exception is some steamed fish dishes.

This is why the best Chinese food is the best food out there, but 99% of CHinese restaurants flat out suck.

[Surfah]

OK, here is the recipe. I got it from a cookbook but have been making modifications. For example, the first time I made it it was quite salty, so I cut out the salt (plenty of salt in soy sauce). I also cut back on the peanuts and the red pepper flakes (I haven't tried it with the dried red chiles yet - too lazy to go buy some). The next time I make it I intend to cut back on the corn starch beyond what is shown below. You may want to consider that. The sauce was too thick. If you end up improving the recipe, post your suggestions. Don't let the long list of ingredients scare you; several are duplicates. It is very easy to make.

I don't have a wok or a gas range, so I do the best I can with our crappy electric range and a large skillet. It's still pretty good. We like it anyway.

Kung Pao Chicken

FOR THE MARINATE:
3/4 lb. boneless, skinless chicken (white or dark - I prefer dark)
1 T soy sauce
1 T dry sherry or rice wine
1 T corn starch
1 T veg. oil

FOR THE SAUCE:
1 T soy sauce
1T dry sherry or rice wine
1 T red vinegar
3 T sugar
1 t corn starch

FOR COOKING THE CHICKEN:
2 T veg. oil
5-10 dried hot red chiles or 1 t red pepper flakes
1 T chopped or crushed garlic
1 T finely chopped fresh ginger
1/2 C coarsely chopped green onion
1/3-1/2 C roasted, salted peanuts
1 t sesame oil
1 can sliced water chestnuts (optional)

Cut the chicken into bite size chunks. Combine remaining marinate ingredients in a bowl and mix well. Add chicken. Marinate for at least 30 minutes (can be marinated overnight).

To make the sauce, mix all ingredients in a bowl and set aside.

Prepare remaining ingredients and set by the stove. Heat a wok or large skillet over medium-high heat and add the vegetable oil. When hot, add the chicken and pepper flakes (or red chiles) and cook for a minute or so. Add garlic and ginger and cook for another 1-2 minutes or until chicken is done. Add the water chestnuts.

Stir the sauce and add to the pan. Cook another minute or two. Add the green onions, peanuts, and sesame oil. Stir a few times and transfer to serving platter.

In honor of Chinese New year (early I know) we made this with some sweet and sour spare ribs. This was a big hit. Added cubed zucchini and green bell pepper with some scallions.