Selena's Kong Bao Chicken Recipe - Allrecipes.com
Selena's Kong Bao Chicken Recipe
  • READY IN 45 mins

Selena's Kong Bao Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 45 mins
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Reviews More Reviews

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.

 
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.

 

3 Ratings

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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Nutrition

  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 36.7 g
  • 12%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 23.7 g
  • 36%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 1390 mg
  • 56%

* Percent Daily Values are based on a 2,000 calorie diet.

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