Kung Pao Chicken

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 1. Marinate 500 gms of chicken(boneless pieces) with 1 beated egg, salt to taste, red chilli flakes and pepper powder, 1 tsp of soy sauce and 2 tbs of cornstarch and leave it for 30 mins.

2. Fry the chicken pieces on medium flame till they become tender(you can check it with the help of a knife). Prepare the sauce by adding a little oil to a wok and sauté half finely sliced onion, half finely sliced capsicum, whole red chillies, finely chopped garlic and ginger. 

3. Add 2 tbs of dark soy sauce, 1tbs of vinegar, salt to taste, sweet chilli sauce, roasted peanuts and the chicken pieces. Mix thoroughly and then add some water and cornstarch slurry for a thick gravy.(green chillies is optional for extra spice). 

4. Finish the dish by adding 1 tbs of honey and spring onions to it and then give it a good mix. Serve with steamed rice.

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