Kong Bao Chicken

Name: Kong Bao Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/4 cup cornstarch; 3 tablespoons rice wine; 2 tablespoons soy sauce; 1/2 lb chicken breast, skinless, boneless, cut into 1-inch pieces; 3 tablespoons vegetable oil, divided; 2 garlic cloves, minced; 2 teaspoons fresh gingerroot, finely chopped; 6 dried hot red chili peppers; 1/4 cup rice wine; 1/4 cup soy sauce; 1/4 cup cornstarch; 1/4 cup white sugar; 2 tablespoons water; 2 tablespoons vinegar; 2 teaspoons sesame oil (toasted); 1/2 cup peanuts; 4 green onions, cut into 1-inch pieces

Submitted by Lavender Lynn

"recipe from all recipes"

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photo by I'mPat

Ready In:: 30mins
Ingredients:: 17
Serves:: 4

ingredients

Marinade
¹⁄₄ cup cornstarch
3 tablespoons rice wine
2 tablespoons soy sauce
¹⁄₂ lb chicken breast, skinless, boneless, cut into 1-inch pieces
3 tablespoons vegetable oil, divided
2 garlic cloves, minced
2 teaspoons fresh gingerroot, finely chopped
6 dried hot red chili peppers
Kung Bao Sauce
¹⁄₄ cup rice wine
¹⁄₄ cup soy sauce
¹⁄₄ cup cornstarch
¹⁄₄ cup white sugar
2 tablespoons water
2 tablespoons vinegar
2 teaspoons sesame oil (toasted)
¹⁄₂ cup peanuts
4 green onions, cut into 1-inch pieces

directions

1.Whisk 1/4 cup cornstarch, 3 tablespoons rice wine, and 2 tablespoons soy sauce together in a bowl. Add chicken to the marinade and stir to coat completely. Set aside to marinate for 15 minutes.
2.Heat 2 tablespoons oil in a large skillet. Cook and stir chicken in the hot oil until completely browned; remove from oil with a slotted spoon to a bowl, retaining oil and drippings in the skillet.
3.Pour remaining 1 tablespoon oil into the skillet and let it get hot before adding garlic, ginger, and red chile peppers; cook and stir until fragrant, about 1 minute. Return chicken to the skillet; cook and stir until the chicken is nearly cooked through, 3 to 5 minutes.
4.Whisk 1/4 cup rice wine, 1/4 cup soy sauce, 1/4 cup cornstarch, sugar, water, vinegar, and sesame oil together in a bowl; pour over the chicken mixture. Cook until the sauce begins to bubble, 3 to 5 minutes. Add peanuts and green onion; cook and stir 1 minute more.

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Reviews

I used twice and much chicken as the recipe called for and cashews instead of peanuts otherwise made as per recipe with the DH and I enjoyed and with left overs DH ended up with two more meals. Thank you Forevermama for the recommendation and Lavender Lynn for posting a delicious recipe (and oh it had a bit of kick behind it too which we enjoyed) made for Best Of 21 tag game at FF&F.

I'mPat
This dish went over very successfully in my family. It is not one smidgen shy on flavor and all the ingredients involved make for a well-balanced dish. Because others had mentioned that the sauce came out thick, I used a little less than half of the cornstarch. However, I did double the sauce to make sure we had enough to spoon over our rice. The only thing I did differently was to use cashews instead of peanuts. So good! Thank you, Lavender Lynn, for sharing. Made it for FYC.
ForeverMama
We really enjoyed this lovely dish Lynn. It was very tasty. That said, I I also had a difficult time with the sauce, it was too thick, I had to water it down a lot. Next time I would use about half the amount of cornstarch. The chicken was very flavorful and tender. It was really good served over Mint-Cilantro Coconut Rice. Thanks for sharing your tasty recipe. Made for Seaside Brasserie.

Baby Kato
Yummy chicken recipe! It was full of flavor and almost caramelized. It was great served over some rice. I added a few broccoli florets to the mix. I ended up adding some water to my sauce because mine came out pretty thick for some reason. The chicken was sooooo good! Thank you!

LifeIsGood
Delicious and so easy to make. Made just as directed and it made a wonderful dinner tonight. Served with rice on the side.

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