Big Bowls Kung Pao Chicken Copycat Food

KUNG PAO CHICKEN RECIPE - CHINESE RESTAURANT QUALITY

Steps:

• Heat a teaspoon of oil in a wok over medium heat and add a cup of raw shelled peanuts. Stir constantly (or they'll burn) for 3 minutes. Turn off the heat and stir for another minute using the residual heat in the wok. Set aside to cool. They will turn crunchy once they're cooled completely. You can also skip this step and use already roasted shelled peanuts.
• Marinate the chicken. Mix together the chicken with all the marinade ingredients in a bowl and set aside for 20 minutes.
• Prepare the sauce. Mix together all the sauce ingredients in a medium bowl and set aside.
• Heat 2 tablespoons oil in a wok over high heat. Sear the chicken, remove from the wok to a bowl, and set aside.
• Turn the heat to low and add another tablespoon oil. Add the garlic, ginger, chilies, Sichuan peppercorn powder, and scallions. Cook for a minute or two until fragrant.
• Add the chicken back to the pan and turn up the heat to high. Stir-fry for a minute and then use your finger to stir up your prepared sauce (the cornstarch will have settled to the bottom, so make sure it's well incorporated). Add the sauce to the wok and stir-fry for another minute. The sauce should thicken very quickly.
• Finally, add the peanuts. Give everything a final stir and serve.

KUNG PAO CHICKEN II (COPYCAT)

Steps:

• Combine chicken, salt, egg white, and cornstarch. Mix well by hand and set aside.
• In a small bowl, blend all sauce ingredients. Set aside.
• Add 2 tablespoons oil to heated wok and stir fry chicken. Cook the chicken until it's golden to golden brown on each side. Remove to serving bowl.
• Add 2 more tablespoons oil to same wok.
• Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red.
• Remove from wok and add to chicken. Lower Heat. If necessary, add more oil.
• Stir fry green onions and garlic for several seconds. (Do not let garlic burn.).
• Return chicken, peanuts and peppers to wok and stir fry a few seconds to combine.
• Add water chestnuts and combined sauce ingredients and stir fry till heated through and thickened (less than a minute).
• Serve over rice.

BIG BOWL'S KUNG PAO CHICKEN (COPYCAT)

Steps:

• 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.