Big Bowl's Kung Pao Chicken (Copycat)

• chicken breasts↗8 ounces

  cut into half-inch cubes

• starch1 teaspoon
• sesame oil↗1 teaspoon
• peanut oil1⁄2 cup
• dried chilies↗6

  6

• Sauce Mixture
• bean sauce↗2 tablespoons
• chili paste↗1 tablespoon
• hoisin sauce1 1⁄2 tablespoons
• vinegar↗1 tablespoon
• light soy sauce↗1 tablespoon
• sugar↗1 tablespoon
• scallion, whites↗1⁄4 cup
• garlic cloves↗4

  minced

• fresh coriander leaves↗1 cup
• cup roasted peanuts↗1⁄4

Step-by-step instructions

1. 1

   Marinate chicken breast with corn starch and sesame oil, and let sit at least 30 minutes.

2. 2

   Heat wok or heavy skillet, and add chicken breast.

3. 3

   Stir until the meat changes color, and remove to drain.

4. 4

   Pour off all but 1/4 cup of the oil.

5. 5

   Add the dried chilies, and cook until they begin to blacken and smoke.

6. 6

   Add the scallion whites and garlic, and stir briefly.

7. 7

   Add 5 tablespoons of the sauce mixture, and cook until it begins to boil.

8. 8

   Add the chicken pieces, and toss to coat.

9. 9

   When piping hot, remove from heat, stir in the peanuts, then the coriander leaves, and serve with rice.