Step-by-Step Instructions

1. 1.Prepare Chicken Marinade

   Cut 130g of chicken breast into cubes. In a bowl, add the chicken, 2 eggs, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 3 leveled tablespoons of cornflour. Mix thoroughly until the chicken is well coated. Set aside.

2. 2.Fry Peanuts

   Heat cooking oil in a wok. Place 15g of peanuts in a strainer and immerse them in the hot oil. Fry until they are lightly browned, then remove and drain on a kitchen towel.

3. 3.Fry Chicken

   Using the same hot oil, carefully add the marinated chicken pieces one by one to prevent them from sticking. Fry until they turn a light golden color, then remove and place on a plate. Do not overcook them to keep them tender.

4. 4.Sauté Aromatics

   In a separate wok, heat 2-3 tablespoons of cooking oil. Add 1 teaspoon of chopped garlic and 1 teaspoon of chopped ginger. Sauté until lightly fragrant.

5. 5.Add Chili Paste and Chicken

   Add 1 tablespoon of Chinese chili paste to the wok and stir-fry briefly. Then, add the previously fried chicken pieces and the fried peanuts.

6. 6.Incorporate Vegetables and Sauces

   Add 15g of cubed green bell pepper, 15g of cubed onion, 15g of cubed tomato, and 5-6 whole red chilies to the wok. Stir-fry for a short period. Pour in 1/2 tablespoon of dark soy sauce and 1 tablespoon of oyster sauce. Mix well, ensuring all ingredients are coated.

7. 7.Simmer and Thicken the Sauce

   Add 1 glass of water (or chicken stock for richer flavor) to the wok. Stir in 1/2 teaspoon of chicken stock powder and 1/4 teaspoon of black pepper. Bring to a gentle simmer. Gradually add 2-3 tablespoons of cornflour slurry (cornflour mixed with water) while stirring constantly until the sauce thickens to your desired consistency.

8. 8.Serve

   Once the sauce has thickened and coated all the ingredients, the Chicken Kung Pao is ready. Serve hot with chicken fried rice or vegetable fried rice.