Recipe 4/50 : China: Kung Pao chicken

It's fourth recipe and 46 more to go. 46 still a big number to achieve the challenge. The toughest part of the challenge is to know what you have to cook since, I'm not aware of all recipes from all the country's. And the second toughest is many country's use pork and beef as the primary food and we don't cook it at home. 
Hence, all the recipes would either be vegetarian, chicken/seafood and desserts only. 


Coming to today's recipe, I made Chinese, infact many people say it Indo-Chinese but, I stick to Chinese. The first thing I remember when I go to any Chinese restaurant is Kung Pao. The peanuts in this recipe makes the dish even more tastier. 

Ingredients
1 cup Vegetables of choice { I used, onions, bell peppers, mushrooms, baby corn, celery }
1 cup chicken stock
2 cups boneless chicken
10 red chilli [ Based on the spice level  ]
1 teaspoon chili garlic sauce
1 teaspoon corn starch
1 egg
pinch of sugar
1 tablespoon ginger chopped finely
1 tablespoon garlic chopped finely
3 tablespoon peanuts roasted
1 teaspoon pepper powder 
1 tablespoon rice vinegar
salt to taste
3 tablespoon soy sauce
1 bunch spring onions
Oil for deep fry
Method
1.Take a bowl add chicken stock, 2 tablespoon say sauce,sugar, pepper powder, rice vinegar, 3-4 chillies, chili garlic sauce. Taste it and keep aside. Adjust the ingredients to your taste, specially the sugar and spice levels
2. In another bowl marinate chicken, 1 tablespoon soy sauce, egg, salt and corn flour. Mix them all and set aside
3. In a pan heat oil and the marinated chicken till soft and tender and brown on either sides
4. In another pan add 1-2 tablespoon oul, red chilli, chopped ginger and garlic, mix well. Add all vegetables and cook till vegetables are cooked. 
5. Add chicken stock mix and then the fried chicken, peanuts, spring onions and the cornflour mix in to.
Cook for 10 minutes and remove from flame
Serve with rice!!!