CHICKEN KONG BO RECIPES

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

KONG BAO CHICKEN RECIPE - FOOD.COM

Kong Bao Chicken Recipe - Food.com image

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

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

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.

Nutrition Facts : Calories 482.4, FatContent 26.8, SaturatedFatContent 4.4, CholesterolContent 36.3, SodiumContent 1553.2, CarbohydrateContent 35.1, FiberContent 2.6, SugarContent 14.3, ProteinContent 20

GONG BAO CHICKEN WITH PEANUTS RECIPE - NYT COOKING

Gong Bao Chicken With Peanuts Recipe - NYT Cooking image

This dish is an adaptation of one brought to The Times by Fuschia Dunlop, the British journalist who's also an accomplished cook of Chinese cuisine. It is a pop classic with hot chiles, crunchy peanuts and plenty of garlic and ginger. “Everyone loves it, and it’s complex enough to be interesting without being too complicated to make,” Ms. Dunlop said. Dig in with a side of white rice and enjoy.

Provided by Julia Moskin

Total Time 40 minutes

Yield 2 to 3 servings

Number Of Ingredients 19

Ingredients

2 boneless chicken breasts (11 to 12 ounces total), with or without skin
3 garlic cloves
An equivalent amount of ginger
5 spring onions, white parts only
A handful of dried chiles (about 10)
2 tablespoons cooking oil
1 teaspoon whole Sichuan pepper
3 ounces (75 grams) roasted peanuts (see note)
1/2 teaspoon salt
2 teaspoons light soy sauce
1 teaspoon Shaoxing wine (or use dry sherry or dry vermouth)
1 1/2 teaspoons potato starch or cornstarch
1 tablespoon sugar
3/4 teaspoon potato starch or cornstarch
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
1 tablespoon Chinkiang vinegar (or use balsamic vinegar)
1 teaspoon sesame oil
1 tablespoon chicken stock or water

Steps:

Cut chicken as evenly as possible into half-inch strips, then cut strips into small cubes. Place in a small bowl. Add marinade ingredients and 1 tablespoon water to bowl. Mix well and set aside.
Peel and thinly slice garlic and ginger. Chop spring onions into chunks as long as their diameter (to match the chicken cubes). Snip chiles in half or into sections, discarding their seeds.
In a small bowl, combine the sauce ingredients.
Heat a seasoned wok over a high flame. Add oil, chiles and Sichuan pepper and stir-fry briefly until chiles are darkening but not burned. (Remove wok from heat if necessary to prevent overheating.)
Quickly add chicken and stir-fry over a high flame, stirring constantly. As soon as chicken cubes have separated, add ginger, garlic and spring onions and continue to stir-fry until they are fragrant and meat is just cooked through (test one of the larger pieces to make sure).
Give sauce a stir and add to wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in and serve.

Nutrition Facts : @context http//schema.org, Calories 522, UnsaturatedFatContent 28 grams, CarbohydrateContent 19 grams, FatContent 36 grams, FiberContent 4 grams, ProteinContent 33 grams, SaturatedFatContent 6 grams, SodiumContent 533 milligrams, SugarContent 7 grams, TransFatContent 0 grams

More about "chicken kong bo recipes"

CHICKEN BOG RECIPE | ALLRECIPES

I am not sure of the origin of this recipe. It is a cross between a casserole and a stew: chock-full of chicken, sausage, rice and onion. A really good cold-weather comfort food. When you're feeling 'bogged' down, make Chicken Bog to cheer up! This recipe is what is called 'Low Country cooking.' It is a term used in the coastal regions of South Carolina. Chicken Bog is even served at restaurants in South Carolina along with other local favorites.
From allrecipes.com
Reviews 4.4
Category Meat and Poultry, Chicken, Whole Chicken Recipes
Calories 717.1 calories per serving

Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.

See details

GONG BAO CHICKEN WITH PEANUTS RECIPE - NYT COOKING

This dish is an adaptation of one brought to The Times by Fuschia Dunlop, the British journalist who's also an accomplished cook of Chinese cuisine. It is a pop classic with hot chiles, crunchy peanuts and plenty of garlic and ginger. “Everyone loves it, and it’s complex enough to be interesting without being too complicated to make,” Ms. Dunlop said. Dig in with a side of white rice and enjoy.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Cuisine chinese
Calories 522 per serving

Give sauce a stir and add to wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in and serve.

See details

KUNG PAO CHICKEN RECIPE - FOOD.COM

This is a recipe that I've used for years. It's so quick and easy for a week night meal and has such wonderful flavor.
From food.com
Reviews 5.0
Total Time 22 minutes
Calories 703.3 per serving

Serve over hot rice.

See details

CHICKEN BOG RECIPE | SOUTHERN LIVING

A distant cousin of pilau, Chicken Bog combines the best qualities of both chicken & rice.
From southernliving.com
Reviews 4.5
Total Time 30 minutes

Stir in parsley and lemon juice just before serving, and top with shaved Parmesan.

See details

KUNG PAO CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES

This Szechuan-inspired chicken dish is spicy, slightly sweet and incredibly delicious.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 572 calories per serving

1. Using a speed-peeler, peel the cucumber and carrot (including the skin), until you have a pile of long, thin ribbons and place in a bowl.
2. Pick and roughly chop most of the coriander leaves, discarding the stalks. Place it all into the bowl with the soy and rice wine vinegar. Toss well and set aside.
3. Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits.
4. Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.
5. Pour 2cm of oil into a large non-stick frying pan over a medium heat, add the chicken and fry for 7 to 8 minutes, or until golden and cooked through.
6. Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.
7. Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat.
8. Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions and whole chillies and fry for 1 further minute.
9. Meanwhile, combine ½ tablespoon of cornflour and 2 tablespoons of water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened.
10. Lightly bash and add the peanuts, stir in the chicken, then toss well until warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, then serve.

See details

KUNG BO CHICKEN RECIPE | HOW TO MAKE KUNG BO CHICKEN ...

INSTRUCTIONS 1. Cut chicken into dices and marinate with egg, seasoning and corn flour. 2. Heat oil in a wok and shallow fry the chicken and keep aside. 3. In a wok heat some oil and sauté ginger, garlic, dry red chilli, chilli flakes and chilli powder . 4. Add chicken and rest all the ingredients in it and cook for few minutes. 5.
From catchfoods.com

See details

KUNG BO CHICKEN RECIPES | SPARKRECIPES

Light Mustard Honey Chicken - Baked. This dish is easy to prepare - mix all ingredients (and salt and/or pepper to taste) and marinate with chicken for 10 minutes up to 24 hours before (refrigerate if marinating more than 20 minutes). For Honey, note that 1 tbsp = 3 tsp (i.e. 2/3 tbsp = 2 tsp).
From recipes.sparkpeople.com

See details

KUNG PAO CHICKEN RECIPE | ALLRECIPES

May 17, 1999 · Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes. Step 2 To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar.
From allrecipes.com

See details

WHAT IS KUNG BO CHICKEN? - REFERENCE.COM

May 27, 2020 · Kung Bo is made by dicing and marinating your chicken, then cooking it in sesame oil in the wok. Once it’s browned and nearly cooked, set it aside. Then, mix chili peppers, ginger, garlic and Sichuan peppercorns, which will open up new flavors in the mix. Next, toss in the sliced vegetables (spring onion, carrots), and re-add the chicken pieces.
From reference.com

See details

KUNG BO CHICKEN RECIPE | HOW TO MAKE KUNG BO CHICKEN ...

INSTRUCTIONS. 1. Cut chicken into dices and marinate with egg, seasoning and corn flour. 2. Heat oil in a wok and shallow fry the chicken and keep aside. 3. In a wok heat some oil and sauté ginger, garlic, dry red chilli, chilli flakes and chilli powder . 4. Add chicken and rest all the ingredients in it and cook for few minutes.
From catchfoods.com

See details

KUNG BO CHICKEN RECIPES | SPARKRECIPES

See details

HOW TO MAKE THE PERFECT KUNG PAO CHICKEN – RECIPE | FOOD ...

Feb 19, 2020 · Felicity’s hybrid is the perfect kung pao chicken. Cut the chicken into roughly 1cm dice. In a bowl, mix the teaspoon of cornflour with the teaspoon of water, to make a rough paste, then stir in ...
From theguardian.com

See details

GONG BAO JI DING (SICHUAN KUNG PAO CHICKEN) RECIPE

May 06, 2020 · For the Sauce: Combine vinegar, honey, wine, soy sauce, and cornstarch in a small bowl. Stir together with a fork until no clumps of cornstarch remain. To Stir-Fry: Pour a small amount of oil into the bottom of a large wok or skillet and rub around with a paper towel. Place over high heat and preheat until smoking.
From seriouseats.com

See details

KUNG PAO CHICKEN: AN AUTHENTIC CHINESE RECIPE - THE WOKS ...

May 13, 2019 · Kung Pao Chicken Recipe: Instructions. 1. Start by roasting the peanuts: Heat a teaspoon of oil in a wok over medium heat and add a cup of raw shelled peanuts. Stir constantly (or they’ll burn) for 3 minutes. Turn off the heat and stir for another minute using the residual heat in the wok. Set aside to cool.
From thewoksoflife.com

See details

BO BO CHICKEN (BO BO JI ???) - CHINESE FOOD WIKI

One of the important secret recipe for the aroma of the Bo Bo Chicken is the use of the rattan pepper (Zanthoxylum schinifolium etzucc) oil. Rattan pepper oil may be born for cooking Bo Bo Chicken. In July, rattan pepper fruits turn from green to purple, exquisitely shaped and attractively hanging on the branches.
From chinesefoodwiki.org

See details

DOG RECIPES - KONG STUFFING | KONG COMPANY

Oakley’s Oatmeal Cookie Dough. from Chilly. Fido’s Farmhouse Feast. from Monty. Thanksgiving Feast. from Sir Jude McLovin. Pup-Permint. from Tucker. Frosty Froyo.
From kongcompany.com

See details

SUPER EASY KUNG PAO CHICKEN RECIPE ??? ONE POT CHINESE ...

See our newer and easier version of Kung Pao Chicken here: https://bit.ly/kungpao-chickenKung Pao Chicken (can also be transcribed as Gong Bao or Kung Po) or...
From m.youtube.com

See details

GUNG BO GAI DING RECIPE (CHINESE KUNG PAO CHICKEN WITH ...

Gung bo gai ding, better known as kung pao chicken, is a famous dish from the spicy repertoire of Guizhou province in south-central China.The story goes that kung pao was created by a palace guard (gong boa) who later became a provincial governor.The tasty meal was brought to the United States by immigrants from Sichuan province, who added peanuts to the original recipe.
From whats4eats.com

See details

SOY SAUCE CHICKEN: A CHINATOWN CLASSIC - THE WOKS OF LIFE

Feb 28, 2015 · Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Transfer the soy sauce chicken to a cutting board. If you like, you can use a meat thermometer in the thickest part of the thigh to confirm it’s reached 165 degrees F. Use the sauce from the pot to occasionally baste the chicken and keep the skin ...
From thewoksoflife.com

See details