Kung Pao Chicken

Ingredients:

1 lb. boned, skinned chicken breasts - cubed
3 tbsp soy sauce - divided
1 1/2 tbsp cornstarch mixed with 1 1/2 tbsp cold water
1 sprig spring onion - chopped roughly
1 tbsp granulated sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil
3 1/2 tbsp vegetable oil - divided
1/2 cup unsalted roasted peanuts
6 dried red chili peppers - chopped
1 sliced ginger - chopped
1 clove garlic - sliced



Method:

Combine chicken, 1 tbsp soy sauce, and cornstarch/water mixture - marinate for 30 minutes.

Combine 2 tbsp soy sauce,sugar, cornstarch, salt, and sesame oil; set aside.

In a hot wok, stir-fry the peanuts in 1 1/2 tbsp vegetable oil until golden brown, remove peanuts from wok, and set aside.

Fill wok with vegetable oil for frying and heat. Slide the chicken into the wok, piece by piece, and fry for 1 minute.

Remove chicken from oil and drain.Remove oil from wok.

In hot wok, stir-fry the red peppers in 2 tbsp vegetable oil until they turn dark. Add ginger, garlic, and chicken to the wok and fry, stirring constantly. Stir the prepared sauce and add to the wok. Stir and cook until the sauce is thickened. Stir in peanuts and spring onions.

Serve.