Big Bowl's Kung Pao Chicaken (Copycat)

Ingredients

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 clove, minced
• 1 cup fresh coriander leaves
• 1/4 cup roasted peanuts

Directions

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.