Kong Bao Chicken

recipe from all recipes

• Ready In: 30 mins
• Serves: 4

Ingredients

• Marinade

• 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

• Kung Bao Sauce

• 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

Directions

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.