Selena's Kong Bao Chicken
Ingredients45 m servings 458 cals
- 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.
Per Serving: 458 calories; 23.7 g fat; 36.7 g carbohydrates; 19.2 g protein; 35 mg cholesterol; 1390 mg sodium. Full nutrition
ReviewsRead all reviews 3
I made two small changes in this recipe--I did not have the dried chile peppers but I did have chili garlic sauce (it's made by Huy Fong Foods, it has a rooster on the jar). I used a heaping tea...
It tasted good. I followed the recipe exactly omitting the peppers. The sauce was too thick and had a chalky texture. I think there was way too much corn starch for my liking in this recipe. ...