Kung Pao Chicken

Clean, wash and cut chicken into medium pieces.

Marinate it with salt, beaten egg white, pepper powder and 1/2 tsp of cornflour for 15 to 30 minutes.

Add the rest of the cornflour to 2 tbsp of water and keep it aside.

Heat oil in a kadai.

Fry the marinated chicken on medium flame. Keep it aside.

Heat oil in another pan and fry the peanuts well.

Add crushed ginger, garlic and split dry chilly into the same oil and stir it for 30 seconds.

Add fried chicken, chopped spring onion, sugar, soy sauce, chilly paste, sherry and vinegar.

Mix well and stir it continously for 1 minute.

Add required amount of salt, pepper powder and cornflour.

When it thickens, add fried peanuts.