P.F. Chang's Kung Pao Chicken

• 3 tbsp soy sauce
• 4 tsp mirin
• 1 tbsp peanut oil
• 1 tbsp oyster sauce
• 1 tbsp water
• 1 tbsp chilli oil
• 2 tsp rice oil
• 2 skinless, chicken breast fillets
• 2 tbsp corn starch
• 2 cup peanut or veggie oil.( 2-3 cups )
• 1/3 cup unsalted roasted peanuts
• 6 arbol chillies
• 1 tsp minced garlic
• 1/4 tsp red chilli flakes
• 2 tbsp chopped green onions
• 1 cooked white or brown rice

1. make marinate by combing all ingredients in small bowl.
2. cut chicken into bite sized chunks, then stir into marinade, cover and chill one hour.
3. stir chicken few times as marinates.
4. after hour,pour marinated chicken into wire mesh strainer over bowl.
5. when all liquid has strained off chicken, dump chicken into medium bowl, sprinkle corn starch while tossing to coat each piece evenly, save sauce in bowl.
6. heat 2-3 cups oil in large saucepan or wok over medium heat.
7. when oil starts to shimmer (around 300 F) drop chicken in oil and cook for about 2 minutes or until chicken starts to brown.
8. remove chicken to plate, then preheat saute pan over medium heat,if using wok,rinse and preheat over medium heat.
9. when pan or wok is hot,add strained sauce, peanuts, dried chillies, garlic and chilli flakes.
10. when sauce begins to boil, add chicken, cook for 1 minuet, stirring often, add green onions, cook another minuet or until sauce thickens and chicken has darkened.
11. pour on plate served with rice.

soy sauce, mirin, peanut oil, oyster sauce, water, chilli oil, rice oil, chicken, corn starch, peanut, peanuts, chillies, garlic, red chilli, green onions, brown rice

Taken from cookpad.com/us/recipes/333502-pf-changs-kung-pao-chicken (may not work)