Kung Pao Chicken

1. 600 g chicken breast
2. 1 egg white
3. 1 tbsp shoaxing rice wine vinegar
4. 1 pinch salt
5. 2 tbsp cornflour
6. 250 g basmati rice
7. 2 tbsp + 1 tsp groundnut oil
8. 1 red pepper
9. 1 green pepper
10. 1 onion
11. 2 garlic
12. 5 g ginger
13. 4 spring onions
14. 2 red chillies
15. 40 g peanuts
16. ½ tbsp crispy chilli oil

Kung Pao Sauce

1. 2 tbsp light soy sauce
2. 1 tbsp dark soy sauce
3. 3 tbsp hoisin sauce
4. 1 tbsp white vinegar
5. 1 tbsp granulated sugar
6. 2 tbsp water
7. 1 tsp cornflour