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Selena's Kong Bao Chicken

Rated as 4.25 out of 5 Stars

"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."
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Ingredients

45 m servings 458 cals
Original recipe yields 4 servings (4 cups)

Directions

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  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.

Nutrition Facts


Per Serving: 458 calories; 23.7 g fat; 36.7 g carbohydrates; 19.2 g protein; 35 mg cholesterol; 1390 mg sodium. Full nutrition

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Reviews

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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. ...

Absolutely delicious! I used shallots instead of green onion because I had them on hand. I put in half a red and half a green bell pepper, and the added flavor was delightful. When I make it aga...