Kung Pow Chicken-Chinese- (Gong bao Ji Ding) -High heat cooking

Kung Pow Chicken This dish is open high heat cooking, done in 5-6 minutes Tasty-Spicy-Tangy-Sweet Served with hot rice Chicken Marination: - 120 g chicken - 1 tsp Xiaoshing wine (optional) - 1 tsp light soy sauce - 1 tsp corn starch - 1/8 tsp salt Sauce: - 1 tbsp honey - 2 tbsp Chinkiang vinegar or vinegar of your choice - 1 tsp Xiaoshing wine (optional) - 1/2 tsp corn starch - 2 tbsp water

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