Kung Pao Chicken that is better than your takeout. Ingredients • 500g chicken thighs (diced) • 2 tsp white pepper • 1 tbsp rice vinegar • 1½ tbsp cornstarch • Salt to taste • 2 tbsp oyster sauce • 2 tbsp dark soy sauce • 2 tbsp light soy sauce • 1½ tbsp vinegar • 2 tbsp brown sugar • 1 tsp black pepper • 1 tsp chicken powder • 1 tsp paprika • 1 tsp onion powder • (Optional) 1 tsp Sichuan pepper • ⅓ cup water • 5 garlic cloves (sliced) • 1 inch ginger (sliced) • 5–6 dried red chilies • Spring onion (white & green parts separated) • ½ cup roasted peanuts • 1½ tbsp sesame oil ⸻ Instructions 1. Marinate chicken with white pepper, rice vinegar, cornstarch & salt (20–30 min). 2. In a jar, add sauces, sugar, spices, cornstarch + water. Shake until smooth. 3. Fry chicken until golden, remove & set aside. 4. In the same wok, stir-fry garlic, ginger, dried chilies & spring onion whites. 5. Pour in sauce, simmer until thick & glossy. 6. Return chicken, toss to coat....