Kung Pao Chicken

To start, combine all the ingredients for the sauce in a bowl and whisk until sugar and cornstarch are dissolved and everything is incorporated. Set aside.

For the chicken: Heat 1 tablespoon of the vegetable oil in a skillet on medium heat and cook peppers until soft, about 3-4 minutes. Set peppers aside on a plate.

Heat remaining vegetable oil in the skillet on medium-high heat. We want the oil to be very hot, so heat this before anything else. While the oil is heating, combine your eggs and cornstarch in a bowl, and whisk until fully combined. Dump in the cubed chicken breasts and toss until fully coated in the batter.

When oil is hot, add chicken pieces into the skillet one-by-one, being sure to not overcrowd the pan. The chicken pieces will immediately start to brown, and you’ll need to keep an eye on them to prevent them from burning. After 2-3 minutes, flip them over and allow them to finish cooking.

Lower your flame just a bit, add in your hot peppers and pour in your sauce. Because of the cornstarch, the sauce will start to thicken as soon as it hits the hot pan. Allow to bubble for a minute or two, then toss everything together. You want each chicken piece to have a nice coating of sauce. Remove from heat. Top with some chopped green onions and enjoy!