Kong Bao Chicken

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 sugar
• 2 tablespoons water
• 2 tablespoons vinegar
• 2 teaspoons sesame oil (toasted)
• 1/2 cup peanuts
• 4 green onions, cut into 1-inch pieces

Recipe

• 1 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 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 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 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.