Best Kong Bao Chicken Recipes

SELENA'S KONG BAO CHICKEN

Selena's Kong Bao Chicken image

My college roommate was from Taiwan, and this dish that she made was my favorite. I asked for it so much she finally gave me her recipe! A great Asian dish to pair with rice and a veggie dish, or even to serve with toothpicks as a appetizer. Her measurements are not exact, as it is a dish handed down in her family and they just know how much to put in.

Provided by foodlover

Categories World Cuisine Recipes Asian

Time 45m

Yield 4

Number Of Ingredients 17

Ingredients

¼ cup cornstarch
3 tablespoons rice wine
2 tablespoons soy sauce
½ pound skinless, boneless chicken breast, cut into 1-inch pieces
3 tablespoons vegetable oil, divided
2 cloves garlic, minced
2 teaspoons finely chopped fresh ginger root
6 dried red chile peppers
¼ cup rice wine
¼ cup soy sauce
¼ cup cornstarch
¼ cup white sugar
2 tablespoons water
2 tablespoons vinegar
2 teaspoons Asian (toasted) sesame oil
½ cup peanuts
4 green onions, cut into 1-inch pieces

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 457.8 calories, Carbohydrate 36.7 g, Cholesterol 34.6 mg, Fat 23.7 g, Fiber 2.5 g, Protein 19.2 g, SaturatedFat 3.7 g, Sodium 1389.8 mg, Sugar 14 g

KONG BAO CHICKEN

Kong Bao Chicken image

Make and share this Kong Bao Chicken recipe from Food.com.

Provided by Lavender Lynn

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

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

Steps:

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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