Kung Pao Chicken

材料

Chicken Marinade

1 lb boneless skinless chicken breast, cut into ½-inch cubes

2 tsp cornstarch

2 tsp sesame oil

Marinate 30 minutes.

Sauce

2 tbsp Chinese bean sauce (or fermented soybean paste)

1 tbsp chili garlic sauce

1½ tbsp hoisin sauce

1 tbsp rice vinegar

1 tbsp light soy sauce

1 tbsp sugar

2 tbsp water

This matches the ingredient ratios found in the closest published Big Bowl copycats.

Stir Fry

¼ cup peanut oil (or neutral oil)

6 dried arbol chiles

¼ cup sliced scallion whites

4 cloves garlic, minced

1 tbsp minced ginger

½ cup cilantro leaves

¼ cup roasted peanuts

These ingredients are repeatedly listed in Big Bowl versions.

手順

Method

Mix sauce ingredients and set aside.

Heat a wok until very hot.

Add half the oil and stir-fry chicken about 2 minutes until just cooked. Remove.

Add remaining oil and dried chiles. Cook 20 to 30 seconds until fragrant and slightly darkened.

Add scallions, garlic, and ginger. Stir-fry 15 seconds.

Pour in sauce. Let it bubble.

Return chicken and toss until glossy and coated.

Add peanuts and cilantro at the very end.

Serve immediately over steamed jasmine rice.

The Restaurant Secrets

To get extremely close to Big Bowl’s flavor:

Use peanut oil, not vegetable oil.

Use fermented bean sauce. This is the key flavor most home recipes miss.

Don’t overload with bell peppers, onions, zucchini, or carrots. Big Bowl’s original version is chicken-focused.

Slightly undercook the chicken on the first pass, then finish in the sauce.

Use fresh cilantro generously right before serving.

For an even closer restaurant texture, add 1 tsp Shaoxing wine and ¼ tsp baking soda to the marinade and let it sit 30 minutes before cooking. This mimics the velveting technique used in Chinese restaurant kitchens.