Selena's Kong Bao Chicken |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
marinade |
1/4 cup cornstarch |
3 tablespoons rice wine |
2 tablespoons soy sauce |
1/2 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 |
kung bao sauce |
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 asian (toasted) sesame oil |
1/2 cup peanuts |
4 green onions, cut into 1-inch pieces |
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.
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