KON BO CHICKEN 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

SELENA'S KONG BAO CHICKEN RECIPE | ALLRECIPES

Selena's Kong Bao Chicken Recipe | Allrecipes 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 Asian

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 cups

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, CarbohydrateContent 36.7 g, CholesterolContent 34.6 mg, FatContent 23.7 g, FiberContent 2.5 g, ProteinContent 19.2 g, SaturatedFatContent 3.7 g, SodiumContent 1389.8 mg, SugarContent 14 g

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