Recipe by foodlover
"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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skinless, boneless chicken breast, cut into 1-inch pieces
vegetable oil, divided
finely chopped fresh ginger root
dried red chile peppers
Kung Bao Sauce
Asian (toasted) sesame oil
green onions, cut into 1-inch pieces
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Selena's Kong Bao Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 213
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