Best 2 Kong Bao Chicken Recipes

Feast your taste buds on the tantalizing flavors of Kong Bao Chicken, a classic Sichuan dish that combines the bold and spicy flavors of Sichuan cuisine with the tender and juicy texture of chicken. Originating from the bustling streets of Chengdu, China, this dish is a harmonious blend of sweet, sour, and spicy notes, sure to leave you craving for more. Discover the secret behind this beloved dish with our step-by-step guide, offering variations for both traditional and simplified methods. Embark on a culinary journey as we explore the authentic flavors of Sichuan cuisine, bringing the vibrant streets of Chengdu straight to your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SELENA'S KONG BAO CHICKEN

Selena's Kong Bao Chicken image

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.

Provided by foodlover

Categories World Cuisine Recipes Asian

Time 45m

Yield 4

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1389.8 mg, Sugar 14 g

KONG BAO CHICKEN

Kong Bao Chicken image

Make and share this Kong Bao Chicken recipe from Food.com.

Provided by Lavender Lynn

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup cornstarch
3 tablespoons rice wine
2 tablespoons soy sauce
1/2 lb chicken breast, skinless, boneless, cut into 1-inch pieces
3 tablespoons vegetable oil, divided
2 garlic cloves, minced
2 teaspoons fresh gingerroot, finely chopped
6 dried hot red chili peppers
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 sesame oil (toasted)
1/2 cup peanuts
4 green onions, cut into 1-inch pieces

Steps:

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.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use fresh ingredients: Fresh ingredients will give your dish the best flavor. If you can, try to use organic or locally-sourced ingredients.
Don't be afraid to experiment: Don't be afraid to adjust the recipe to your own taste. You can add more or less of certain ingredients, or substitute different ingredients altogether.
Pay attention to the cooking time: Don't overcook the chicken, or it will become tough and dry. Cook it until it is cooked through, but still slightly tender.
Serve immediately: Kong bao chicken is best served immediately after it is cooked. This will help it retain its flavor and texture.

Conclusion:

Kong bao chicken is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken, and it can be served with rice, noodles, or vegetables. With its sweet, sour, and slightly spicy flavor, kong bao chicken is sure to be a hit with everyone at your table.

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