Go Back
Big Bowl Kung Pao Chicken Recipe
Print Pin Recipe

Big Bowl Kung Pao Chicken Recipe

Big Bowl’s Kung Pao Chicken is a fiery, flavor-packed stir-fry where tender, velvety chicken and crisp bell peppers meet toasted peanuts, dried chiles and a tangy-sweet sauce - finished with scallions - for that irresistible, restaurant-style crunch and kick in every bite. Make our Big Bowl Kung Pao Chicken Recipe at home. With our Secret Restaurant Recipe your Kung Pao Chicken will taste just like Big Bowl.
Prep Time15 minutes
Active Time25 minutes
Total Time40 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Chinese
Keyword: Asian, Big Bowl, Chicken Recipe, Chinese Restaurant

Ingredients

  • 1 pound boneless, skinless Chicken Breast cut into thin slices
  • 1 1/2 teaspoons Cornstarch
  • 1/4 teaspoon Salt
  • 1 teaspoon Sesame Oil
  • 1 tablespoon Chili Paste with Garlic
  • 1 tablespoon Bean Sauce
  • 2 tablespoons Hoisin Sauce
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Sugar
  • 1 teaspoon Red Wine Vinegar
  • 1/2 cup Canola Oil
  • 4 dried whole Chilies de Arbol
  • 1/2 cup sliced Scallions
  • 1 tablespoon fresh chopped Garlic
  • 1 tablespoon fresh chopped Ginger
  • 1 cup Zucchini cut in 1/2-inch cubes
  • 1/2 cup Red Pepper cut in 1/2-inch cubes
  • 1/2 cup Cilantro Leaves
  • 1 cup fresh Spinach
  • 1/3 cup Roasted Peanuts

Instructions

  • Mix sliced chicken with 1 teaspoon cornstarch, salt, and sesame oil in a bowl.
  • In a separate bowl, combine chili paste with garlic, bean sauce, hoisin sauce, soy sauce, sugar, red wine vinegar, and 1/2 teaspoon cornstarch to make the sauce.
  • Heat half of the canola oil in a wok or skillet over medium-high heat.
  • Add chicken and stir to separate pieces; cook until done, about 2 minutes.
  • Remove chicken and drain excess oil using a colander; reserve the oil.
  • Heat a clean wok or skillet to high heat.
  • Add 3 tablespoons reserved canola oil.
  • When hot, add dried chilies; once they brown, add scallions, garlic, and ginger. Stir continuously until fragrant, about 20 seconds.
  • Add zucchini and red pepper; stir-fry for 30 seconds.
  • Add sauce and bring to a boil, then return chicken to the pan.
  • Toss continuously for 1 minute to incorporate sauce, then add cilantro and spinach and mix well.
  • Continue stirring until all ingredients are combined.
  • Plate and garnish with roasted peanuts. Serve with your choice of rice.