For a spicier dish, increase the number of dried red chile peppers. Remember to handle them with care and avoid touching your eyes afterward. If you don't have rice wine, dry sherry can be used as a substitute. Adjust the sugar and vinegar levels to your preference for a sweeter or tangier flavor. Toasted sesame oil adds a wonderful aroma, but be careful not to burn it. Serve immediately over steamed rice for a complete and satisfying meal.
Selena's Kong Bao Chicken
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS12
Experience the vibrant flavors of Kong Bao Chicken, a delightful stir-fry that perfectly balances savory, sweet, and spicy notes. Tender chicken pieces are marinated and then wok-tossed with aromatic ginger, garlic, fiery red chiles, crunchy peanuts, and a tangy sauce. This is an absolute must-try!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol35 mg
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Fiber3 g
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Protein19 g
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Saturated Fat4 g
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Sodium1390 mg
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Sugar14 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
In a bowl, whisk together 1/4 cup cornstarch, 3 tablespoons rice wine, and 2 tablespoons soy sauce. Add chicken to the marinade, ensuring it's fully coated. Allow to marinate for 15 minutes.
02
Step
5 mins
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until browned on all sides. Remove the chicken from the skillet using a slotted spoon and set aside, leaving the oil and drippings in the skillet.
03
Step
1 mins
Add the remaining 1 tablespoon of vegetable oil to the skillet. Once hot, add the minced garlic, chopped ginger, and dried red chile peppers. Stir-fry for about 1 minute, or until fragrant.
04
Step
5 mins
Return the browned chicken to the skillet. Stir-fry for 3 to 5 minutes, until the chicken is nearly cooked through.
05
Step
1 mins
In a separate bowl, whisk together 1/4 cup rice wine, 1/4 cup soy sauce, 1/4 cup cornstarch, sugar, water, vinegar, and sesame oil. Pour this sauce over the chicken mixture in the skillet.
06
Step
5 mins
Cook, stirring constantly, until the sauce thickens and begins to bubble, about 3 to 5 minutes.
07
Step
1 mins
Add the peanuts and green onions to the skillet. Stir-fry for 1 minute more, ensuring everything is well combined.
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Please Rate
Mittie Jacobi
Jun 23, 2025I've made this Kong Bao Chicken several times now, and it's always a hit. My family loves it!
Guido Jacobs
Jun 8, 2025The tips were super helpful, especially the one about substituting dry sherry for rice wine.
Aimee Gleason
Jun 8, 2025I added a bit of hoisin sauce for extra depth of flavor, and it turned out amazing!
Hershel Hartmann
Jun 7, 2025Next time, I'll try adding some bell peppers for added color and texture.
Vallie Schimmel
May 31, 2025This recipe is fantastic! The balance of flavors is spot on, and it's surprisingly easy to make.