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Kung Bo Gai Ding

5 from 1 vote
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Servings: 4
Calories: 375kcal


  • 1 lb skinless boneless chicken breasts
  • 4 tsp corn starch
  • 1 tbsp soy sauce
  • 1 tbsp rice wine
  • 1/2 tsp balsamic vinegar
  • 1 tbsp brown sugar
  • 1/2 tsp salt
  • 1 tsp sesame oil
  • 3 garlic cloves
  • 4 scallions
  • 1 tsp fresh ginger
  • 3 tbsp vegetable oil
  • 5 dry red chili peppers
  • 1/2 cup roasted peanuts


  • Make sure you have all the ingredients or suitable substitutes ready.
  • Chop the chicken into 1-inch squares and place in a medium bowl. Sprinkle 2 teaspoons of corn starch over the chicken and toss to coat. The goal is to have each chicken chunk covered in corn starch. Set this aside.
  • In a small bowl, combine soy sauce, rice wine, vinegar, sugar, salt, and sesame oil. Whisk thoroughly until mixed, then set aside. Combine another 2 teaspoons of corn starch with 2 teaspoons of water in a new bowl and mix until combined, then set aside.
  • Mince the garlic and chop the scallions and ginger to prepare for frying.
  • Using a wok or large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chili peppers. Stir and cook until the peppers have darkened. Add the garlic, scallions, and ginger and cook for about 2 minutes, or until fragrant.
  • Add the chicken to the skillet, making sure to stir so nothing sticks to the bottom of the pan and the chicken gets cooked on all sides. Cook for 5 minutes, or until the chicken is white and cooked through.
  • Pour in the sauce and mix it into the chicken and vegetables before pouring in the corn starch-water mixture and stirring again. Continue stirring until the sauce begins to thicken, then add the peanuts and stir until everything is coated.
  • Once all ingredients are coated and the sauce is thick, remove from heat and serve.



Calories: 375kcal | Carbohydrates: 10g | Protein: 28g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 726mg | Potassium: 479mg | Fiber: 2g | Sugar: 3g | Vitamin A: 147IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg