Big Bowl's Kung Pao Chicken (Copycat)
"I love Big Bowl restaurant and wanted to share this CopyCat recipe I came across."
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 8 ounces chicken breasts, cut into half-inch cubes
- 1 teaspoon starch
- 1 teaspoon sesame oil
- 1⁄2 cup peanut oil
- 6 dried chilies
-
Sauce Mixture
- 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
directions
- Marinate chicken breast with corn starch and sesame oil, and let sit at least 30 minutes.
- Heat wok or heavy skillet, and add chicken breast.
- Stir until the meat changes color, and remove to drain.
- Pour off all but 1/4 cup of the oil.
- Add the dried chilies, and cook until they begin to blacken and smoke.
- Add the scallion whites and garlic, and stir briefly.
- Add 5 tablespoons of the sauce mixture, and cook until it begins to boil.
- Add the chicken pieces, and toss to coat.
- When piping hot, remove from heat, stir in the peanuts, then the coriander leaves, and serve with rice.
Questions & Replies
-
Hi— the recipe mentions 1/2 cup of peanut oil, then pouring off all but 1/4 cup. What does that mean, exactly? Do you cook the chicken & chilies in 1/4 cup of it? What happens to the other 1/4 cup? Thanks— excited to try!
Reviews
-
A favorite! Thanks for posting. If it were up to me, I'd eat this every night!! -
DELICIOUS!!! Thanks for sharing the recipe! My husband & I have made this quite a few times, except I replace rice with Asian rice noodles & stir them right in. Sometimes, we also switch out the chicken for shrimp and/or tofu. We also love to add green beans or asparagus to it.
