Big Bowl'S Kung Pao Chicken (Copycat) - cooking recipe

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

Preparation

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.