Ingredients
-
-
1/4
-
3
-
2
-
1/2
-
3
-
2
-
2
-
6
-
-
-
-
-
-
Directions
Kong Bao Chicken, recipe from all recipes, This dish went over very successfully in my family. It is not one smidgen shy on flavor and all the ingredients involved make for a well-balanced dish. Because others had mentioned that the sauce came out thick, used a little less than half of the cornstarch. However, I did double the sauce to make sure we had enough to spoon over our rice. The only thing I did differently was to use cashews instead of peanuts. So good! Thank you, Lavender Lynn, for sharing. Made it for FYC.
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
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. |
