Kong Bao Chicken
Experience the bold and savory flavors of Kong Bao Chicken, a classic Chinese stir-fry dish that strikes the perfect balance of spicy, sweet, and tangy. Tender cubes of marinated chicken breast are wok-fried to golden perfection and coated in a luscious sauce made from soy sauce, Chinese black vinegar, hoisin, and a hint of sugar. Aromatic garlic and ginger pair with the fiery kick of dried red chilies, while roasted peanuts add a delightful crunch. This quick, 35-minute recipe is ideal for busy weeknights and best served alongside fluffy steamed rice to soak up every drop of the rich, umami-packed sauce. Elevate your dinner table with this restaurant-style favorite that’s bursting with flavor and texture!
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Recipe Information
Ingredients
- 450 grams boneless, skinless chicken breast
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce (divided)
- 1 teaspoon sesame oil
- 3 tablespoons vegetable oil
- 8 pieces dried red chilies
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, minced
- 4 stalks scallions, chopped (greens and whites separated)
- 60 grams roasted peanuts
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese black vinegar
- 2 teaspoons hoisin sauce
- 2 teaspoons sugar
- 3 tablespoons water
Instructions
Cut the chicken breast into bite-sized cubes and place them in a bowl.
Marinate the chicken with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and sesame oil. Mix well and set aside for 15 minutes.
Prepare the sauce by mixing the remaining 1 tablespoon of soy sauce, dark soy sauce, black vinegar, hoisin sauce, sugar, 1 tablespoon of cornstarch, and water in a small bowl. Stir until smooth and set aside.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until golden brown and cooked through, about 5-6 minutes. Remove the chicken from the wok and set aside.
In the same wok, heat the remaining 1 tablespoon of vegetable oil. Add the dried red chilies and stir-fry for 30 seconds until fragrant.
Add the minced garlic, ginger, and the white parts of the scallions to the wok. Cook for another minute, stirring frequently.
Return the cooked chicken to the wok and pour in the prepared sauce. Stir well to coat the chicken evenly with the sauce.
Add the roasted peanuts and toss everything together. Cook for another 2-3 minutes until the sauce thickens slightly.
Garnish with the green parts of the scallions and serve immediately with steamed rice.
Nutrition Facts
Calories |
1811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 40.4 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 4377 mg | 190% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 16.1 g | ||
| Protein | 165.0 g | 330% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 172 mg | 13% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2252 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
