Big Bowl's Kung Pao Chicken (copycat)

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 ounces chicken breasts, cut into half-inch cubes
• 1 teaspoon starch
• 1 teaspoon sesame oil
• 1/2 cup peanut oil
• 6 dried chilies
• 2 tablespoons bean sauce
• 1 tablespoon chili paste
• 1 1/2 tablespoons hoisin sauce
• 1 tablespoon vinegar
• 1 tablespoon light soy sauce
• 1 tablespoon sugar
• 1/4 cup scallion, whites
• 4 garlic cloves, minced
• 1 cup fresh coriander leaves
• 1/4 cup roasted peanuts

Recipe

• 1 marinate chicken breast with corn starch and sesame oil, and let sit at least 30 minutes.
• 2 heat wok or heavy skillet, and add chicken breast.
• 3 stir until the meat changes color, and remove to drain.
• 4 pour off all but 1/4 cup of the oil.
• 5 add the dried chilies, and cook until they begin to blacken and smoke.
• 6 add the scallion whites and garlic, and stir briefly.
• 7 add 5 tablespoons of the sauce mixture, and cook until it begins to boil.
• 8 add the chicken pieces, and toss to coat.
• 9 when piping hot, remove from heat, stir in the peanuts, then the coriander leaves, and serve with rice.