Kung pao chicken: A spicy-sweet, glossy Chinese staple

Kung pao chicken can add heat and flavour to any meal and the Chinese staple is a star dish in restaurants. That said, it is one of those dishes which was reinvented with different spices and flavours across regions. If you want to prepare a homely kung pao chicken, here's how to go about it. Its flavour profile can be different from that of your favourite restaurants, but everyone at home will enjoy it for sure. Here's the recipe:

Ingredients
50 ml sunflower oil
5 gms chopped garlic
5 gms chopped ginger
20 gms diced red capsicum
20 diced onion
20 gms chicken cubes
20 gms diced green capsicum
200 gms chicken cubs
5 gms chopped spring onions
10 gms peanuts
3 gms white pepper powder
Salt to taste
5 ml soya sauce
10 gms tomato ketchup
6 gms oyster sauce
3 no whole red chilly
2 gms brown sugar
10 ml white vinegar

Preparation
Marinate the chicken cubes using salt, soya sauce and brown sugar
Heat oil in a pan, add whole red chilly, ginger, garlic and peanuts
Add the marinated chicken and cook for 2 minutes in high flame
Reduce the flame and add capsicum, onion, oyster sauce, vinegar and tomato ketchup
Mix well and cook on medium to high flame for 5 to 6 minutes
Finish with chopped spring onions and serve with fried rice or noodles