This dish is cooked at home kitchen, all the ingredients are reachable from supermarket or Asian grocery. If I can make it, you definitely can make it.

Kung Pao Chicken is a famous Sichuan dish in China. Kung Pao (or Kung Po/Gong Bao) is the title of the teachers of the Prince in the Late Qing Dynasty. This dish is name after Ding Baozhen who was the Kung Pao and later on became the governor of the Sichuan Province.

Today we have this dish in the Australia restaurant is more Western vision of this dish. This video is introducing the traditional way of cooking it like you are eating in Sichuan China. Sichuan pepper is a must for the traditional way of cooking it.

Ingredients:
Chicken breast fillet skin off
Peanuts
Ginger, finely sliced
Garlic, finely chopped
Spring onion, finely chopped
Dried chili
Sichuan pepper

Marinating ingredients
Salt/White pepper powder/Sugar/Cooking wine/Dark soy sauce/Starch/Oil
Tips: All the ingredients have to be mixed up until no sauce in the bowl before adding starch, and the meat got to be sealed by oil at last.

Sauce:
Cooking wine/Soy sauce/Chinkiang Vinegar/Dark soy sauce/White pepper powder/Chicken powder/Sugar/Starch