Kung Pao Chicken

Cut the chicken breasts into cubes for a proper Kung Pao. Season them with salt and pepper, then toss with 2 tablespoons of soy sauce and 1 teaspoon of potato starch.

Finely chop the garlic. Peel and grate the ginger. Cut the spring onions into short lengths and the red bell pepper into pieces.

In a small bowl, whisk the remaining soy sauce, oyster sauce, rice vinegar, granulated sugar, and sesame oil. Add the remaining potato starch and whisk into a smooth, lump-free sauce.

Rinse the jasmine rice in cold water. Add it to a saucepan and pour in the measured water.

Bring the rice to a boil. Reduce the heat to low, cover, and cook for about 12 minutes until tender.

Let the cooked rice rest for 5 minutes covered. Fluff it with a fork before serving.

Heat a little sunflower oil in a wok. Sear the chicken in batches for about 4 minutes, until sealed and lightly golden.

Add the dried chili peppers, garlic, and ginger. Stir-fry for about 30 seconds and keep the garlic from turning bitter.

Add the red bell pepper and most of the spring onions. Stir-fry for another 2 to 3 minutes so the vegetables stay crisp.

Pour in the prepared sauce and cook briefly. The sauce should coat the meat and thicken slightly.

Add the peanuts and the remaining spring onions at the very end. Toss everything quickly once more.

Serve the dish on plates next to hot jasmine rice. Eat right away while the sauce is glossy and the chicken juicy.