A copycat recreation of Panda Express Kung Pao Chicken with signature sweet and sauce-heavy flavors, made in a wok with chicken breast, dried peppers, zucchini, bell pepper, and peanuts in a savory hoisin-oyster sauce.
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CRUSH and mince garlic, set aside.
FINE MINCE ginger, set aside.
LARGE DICE red bell pepper, set aside.
SLICE green onions into 1 inch pieces, set aside.
LARGE DICE zucchini, set aside.
LARGE DICE chicken breast into 1 inch pieces, set aside.
COMBINE all sauce ingredients, set aside.
COMBINE corn starch with equal parts water until dissolved to make a slurry, set aside.
COMBINE chicken with marinade ingredients and set aside.
HEAT a wok as hot as possible, then add 4 tbsp vegetable oil and long yao.
ADD garlic and ginger and bloom until fragrant, about 10–15 seconds.
ADD chicken to the wok and toss for 1–2 minutes until 80% cooked, then remove from the wok.
WIPE the wok down, add 4 tbsp vegetable oil and long yao.
ADD dried peppers to the wok and toss for 30 seconds, then add bell peppers, green onion, peanuts, and zucchini. Toss for 2 minutes.
ADD chicken back to the wok, then add sauce and corn starch slurry. Toss for 2–3 minutes, then remove from heat.
FINISH with red chili flake.
