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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Marinade:

Kung Bao Sauce

Directions

  • 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.

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  • 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

458 calories; 23.7 g total fat; 35 mg cholesterol; 1390 mg sodium. 36.7 g carbohydrates; 19.2 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/24/2013
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 teaspoon it's got quite a kick and a little goes a long way. I also used one small package boneless skinless chicken THIGHS instead of chicken breasts. This turned out FABULOUS. I served this with homemade vegetable fried rice--NO LEFTOVERS. My husband asked me to make a double recipe next time to make sure there is leftovers.......or at least extra for seconds. This is a very economical recipe to make. Read More
(9)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/24/2013
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 teaspoon it's got quite a kick and a little goes a long way. I also used one small package boneless skinless chicken THIGHS instead of chicken breasts. This turned out FABULOUS. I served this with homemade vegetable fried rice--NO LEFTOVERS. My husband asked me to make a double recipe next time to make sure there is leftovers.......or at least extra for seconds. This is a very economical recipe to make. Read More
(9)
Rating: 5 stars
04/24/2013
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 teaspoon it's got quite a kick and a little goes a long way. I also used one small package boneless skinless chicken THIGHS instead of chicken breasts. This turned out FABULOUS. I served this with homemade vegetable fried rice--NO LEFTOVERS. My husband asked me to make a double recipe next time to make sure there is leftovers.......or at least extra for seconds. This is a very economical recipe to make. Read More
(9)
Rating: 4 stars
05/13/2013
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. In the future I would take out the 1/4 cup corn starch and use a 1 tsp corn starch 1 tsp water slurry to thicken the sauce. Otherwise it's delicious and worth making. Read More
(2)
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Rating: 5 stars
01/26/2014
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 again (which I absolutely will!)I will also probably put half the sugar in as it was a bit too sweet for our taste. Overall a great recipe! Read More