Selena's Kong Bao Chicken Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by itascuis91
Reviewed: Jan. 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!
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Cooking Level: Beginning

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Reviewed: May 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.
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Cooking Level: Intermediate

Home Town: Barrigada, Barrigada, Guam

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Reviewed: Apr. 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.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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