Kung Pao Chicken

Marinate the 300 g chicken breast (cut into pieces) in a separate bowl with 0.25 tsp salt, 1 tbsp corn flour, and 1 tbsp dark soy sauce. Add 10 cloves garlic (peeled), 5 g ginger (peeled), 2 dried red chillies (removed stems), and 1 green chilli (removed stems) to The Upliance jar. The Upliance will cut these aromatics for 10 seconds.

Add 3 tbsp refined oil to The Upliance jar. The Upliance will sauté the aromatics on low heat for 1 minute with automatic stirring. Then, add 130 g onion (cut into quarters) and 1 piece capsicum (cut into quarters) to the jar. The Upliance will cut them for 25 seconds and then sauté them on low heat for 5 minutes with automatic stirring.

While vegetables sauté, combine 0.5 tbsp corn flour, 2 tbsp dark soy sauce, 1 tsp brown sugar, 1 tsp sugar, 1 tsp vinegar, 0.25 tsp black pepper (powdered), and 30 g water in a separate bowl to make the sauce. Add the marinated chicken and the prepared sauce to The Upliance jar. The Upliance will now cook the chicken with the sauce on low heat for 34 minutes with automatic stirring until the chicken is tender and coated.

Add 20 g roasted salted peanuts, 5 g spring onion green (fine chopped), and 0.5 tsp salt (for garnishing) to The Upliance jar. The Kung Pao Chicken is now ready to serve.