Name: Selena's Kong Bao Chicken recipe
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

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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

Nutrition Info

457.8 calories carbohydrate: 36.7 g cholesterol: 34.6 mg fat: 23.7 g fiber: 2.5 g protein: 19.2 g saturatedFat: 3.7 g servingSize: - sodium: 1389.8 mg sugar: 14 g transFat: : - unsaturatedFat: : -

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.
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.

Recipe Yield

4 cups

Recipe Note

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.

Alternatives to this recipe

Selena's Kong Bao Chicken