Kung Pao Chicken - Chef Hsu Style

Step 1: Season Chicken

Add 2 teaspoons of oyster sauce and 2 teaspoons of regular soy sauce to 500g of diced dark meat chicken. Mix well and set aside to marinate.

Step 2: Prepare Kung Pao Sauce

In a measuring cup, combine 0.5 teaspoon chicken base, 0.25 teaspoon white pepper powder, 1 tablespoon sugar, 0.5 teaspoon sesame oil, 0.75 tablespoon vinegar, 1 tablespoon regular soy sauce, 0.25 teaspoon dark soy sauce (for color), 1 tablespoon water, 1 tablespoon cooking wine (or sake), and 1 tablespoon chili oil (or hot sauce). Mix thoroughly until the sugar dissolves.

Step 3: Marinate Chicken with Egg and Cornstarch

Beat 1 egg and add it to the seasoned chicken. Add 2 tablespoons of cornstarch. Mix everything well until the chicken pieces are evenly coated. This helps create a crispy texture when fried.

Step 4: Heat Wok and Fry Chicken

Heat a wok over high heat until it is smoking. Add enough vegetable oil for deep frying (approximately 1-2 cups). Once the oil is hot, carefully add the marinated chicken pieces in batches (about 250g per batch). Fry until the chicken is light golden brown and cooked through (approximately 2-3 minutes per batch). Remove the fried chicken and set aside.

Step 5: Sauté Aromatics and Vegetables

Remove most of the oil from the wok, leaving about 1-2 tablespoons. Add the dried red peppers (10 pieces), chopped garlic (1 tbsp), and sliced fresh chili (1 chili). Stir-fry for 30 seconds until fragrant. Then, add the chopped green onion (2 stalks), diced yellow onion (50g), green bell pepper (50g), and red bell pepper (50g). Stir-fry for 1-2 minutes until the vegetables are slightly tender-crisp.

Step 6: Combine and Sauce

Add the fried chicken back into the wok with the sautéed vegetables. Pour in the prepared Kung Pao sauce. Add the peanuts (0.25 cup). Stir well to coat all ingredients evenly. Add the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to thicken the sauce. Stir-fry for another 30 seconds until the sauce thickens and coats the chicken and vegetables.

Step 7: Serve

Transfer the freshly cooked Kung Pao Chicken to a serving plate. Serve hot and enjoy!

• Ensure your wok is smoking hot before adding oil to prevent sticking and achieve proper 'wok hei'.

• Fry chicken in batches to maintain oil temperature and ensure even cooking.

• Adjust the amount of fresh and dried chilies to your preferred spice level.

• Mix the sauce ingredients thoroughly before adding to the wok to ensure a consistent flavor.

• Substitute chicken with shrimp or tofu for a different protein option.

• Add other vegetables like zucchini or carrots for more variety.

• Use cashews instead of peanuts for a different nutty flavor.