Best 2 Kong Bao Chicken Recipes

"Kong bao chicken", also known as "gong bao chicken" or "kung pao chicken," is a classic Sichuan dish that has become a global favorite. Its roots can be traced back to the late Qing Dynasty in China, where it gained popularity due to its captivating flavor profile and vibrant appearance. This tantalizing dish features tender chicken pieces coated in a rich, savory sauce made from a combination of soy sauce, vinegar, and sugar. It's typically adorned with roasted peanuts, adding a delightful crunch and a symphony of flavors that leaves a lasting impression. If you seek an exciting culinary journey, embark on a quest to uncover the best recipe for cooking "kong bao chicken" and indulge in a taste sensation like no other.

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:

To make the chicken extra crispy, double-coat it in cornstarch and fry it twice.
If you don't have Shaoxing wine, you can substitute dry sherry or white wine.
If you like your Kung Pao chicken spicy, add more chili peppers or chili oil.
For a vegetarian version of Kung Pao chicken, substitute tofu or tempeh for the chicken.
Serve Kung Pao chicken with rice, noodles, or vegetables.

Conclusion:

Kung Pao chicken is a delicious and versatile dish that can be enjoyed by people of all ages. It is a popular choice for Chinese restaurants, but it is also easy to make at home. With a little practice, you can make Kung Pao chicken that is just as good as, or even better than, what you would get at a restaurant. So next time you're looking for a quick and easy weeknight meal, give Kung Pao chicken a try.

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