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!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Cut the chicken breast into bite-sized cubes and place them in a bowl.

Step 2

Marinate the chicken with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and sesame oil. Mix well and set aside for 15 minutes.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Add the minced garlic, ginger, and the white parts of the scallions to the wok. Cook for another minute, stirring frequently.

Step 7

Return the cooked chicken to the wok and pour in the prepared sauce. Stir well to coat the chicken evenly with the sauce.

Step 8

Add the roasted peanuts and toss everything together. Cook for another 2-3 minutes until the sauce thickens slightly.

Step 9

Garnish with the green parts of the scallions and serve immediately with steamed rice.

Nutrition Facts

Serving size	(810.9g)

Amount per serving	% Daily Value*
Calories	1811.1

Total Fat 102.3g	0%
Saturated Fat 17.5g	0%
Polyunsaturated Fat 40.4g
Cholesterol 382.8mg	0%
Sodium 4376.9mg	0%
Total Carbohydrate 61.2g	0%
Dietary Fiber 12.0g	0%
Total Sugars 16.1g
Protein 165.0g	0%

Vitamin D 22.5IU	0%
Calcium 172.1mg	0%
Iron 9.1mg	0%
Potassium 2252.5mg	0%

*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.

Source of Calories

Fat: 50.4%

Protein: 36.2%

Carbs: 13.4%