Chicken Kung Pao

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Do not over-fry the peanuts; remove them as soon as they are lightly browned to prevent bitterness.

• Fry chicken pieces individually to prevent them from sticking together.

• Use chopped garlic and ginger for a better texture and flavor, rather than paste.

• Adjust the heat frequently during stir-frying to ensure ingredients cook evenly without burning.

• For a richer flavor, use chicken stock instead of water in the sauce.

• Add other vegetables like carrots or broccoli for more nutrition and color.

• Adjust the spice level by increasing or decreasing the amount of chili paste and whole red chilies.

• For a vegetarian version, substitute chicken with paneer or tofu.