Kung Pao Chicken

Ingredients:

1 lb boneless chicken cut into cubes
2 tbsp corn starch
2 tbsp soy sauce
1 tsp sesame oil

1 onion, diced
1/2 bell pepper, diced
1/4 cup roasted peanuts
1 tbsp ginger garlic paste
4 tbsp soy sauce
1 tsp sesame oil
2 whole dried red chillies
1 tbsp sambal (chili garlic sauce) or chili oil or 1 tsp crushed red pepper flakes
1/2 tsp white pepper
1 tsp brown sugar
1 tsp vinegar or rice vinegar
1/2 cup water
1 tbsp corn starch mixed with cold water
Salt and Pepper to taste

Marinate the chicken in the soy sauce, corn starch and sesame oil for at least 30 minutes.

In another bowl, mix together the soy sauce, sesame oil, sambal or chili oil, white pepper, sugar, vinegar, salt, pepper and water and set aside.

Heat some oil over medium high heat. Add the chicken and cook until brown. Remove and set aside. In the same pot, Add ginger garlic paste and dried red chilies and stir for a few seconds. Add the onion and bell pepper and cook for a minute. Add sauce and corn starch slurry and stir until it thickens. Adjust soy and spice level to your liking. Turn off heat, stir in chicken and peanuts.