Kung Pao Chicken

In a medium-sized bowl, add 1 tablespoon wine,1 tablespoon soy sauce,1 tablespoon sesame oil and 1/2 tablespoon cornstarch and mix well. Add chicken pieces and a dash of salt to it. Coat the chicken pieces with this mixture and refrigerate for 15 minutes.

Now, in a small bowl, add 1 tablespoon wine, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 1/2 tablespoons cornstarch, chili sauce, vinegar and sugar and mix well. Keep it aside.

In a pan over medium high heat, add 1 tablespoon of the vegetable oil and peanuts and fry them until they are brown. Remove peanuts from the pan and set aside on a plate.

In the same oil, add the marinated chicken pieces and fry until chicken is mostly browned and cooked 80%. Keep on stirring the chicken continuously, so that it does not stick to the bottom of the pan. Remove chicken from the pan to a clean plate and set it aside.

Now add remaining vegetable oil into the skillet and add the red chilies and veggies, except scallion greens and garlic. Fry until they are softened and browned. Remove them to another plate and set aside.

Into the same pan add sauce mix which you have prepared, as well as the chicken broth or water and garlic and let it cook for 5 minutes. When the sauce mixture starts to thicken add the veggies mixture. Let it cook for 2 minutes. Add chicken pieces. Stir to coat it well. Cook this until chicken is done.

If you want more gravy add more broth or water and adjust spice levels as per your choice. Add black pepper powder. Last, add the peanuts and stir once. Turn off the heat and add scallion greens. Serve hot.

Tips:
– Always serve hot and immediately after preparing.
– If you like it with lot of sauce then the best way is to add lots of water or chicken broth to it. I added 2 cups, if you still want more add more but make sure and adjust sauces accordingly.