Kung Pao Chicken

Using a cutting board and knife, remove the chicken thigh meat, tap the bone and joint areas with the knife to separate them, and remove the bones.

Use a cutting board and knife to cleanly remove the skin and small bones from the chicken breast and tenderloin.

Use the back and blade of the knife to cut the prepared chicken into bite-sized cubes.

Use a cutting board and knife to cut the celery and onion into appropriate sizes.

In a bowl, combine water, 1/2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tbsp sugar to make the sauce.

Place the cubed chicken in a bowl, add a little starch and egg, and mix lightly to marinate.

Pour cooking oil (for frying) into a pan and heat until hot.

Add the marinated chicken to the hot oil and stir-fry as if deep-frying.

Drizzle chili oil in the pan, then add chili, minced garlic, minced ginger, and green onion to stir-fry until fragrant.

Add the prepared celery, garlic, and green onion to the pan and stir-fry evenly.

Pour the prepared sauce into the pan and stir-fry so the starch mixture coats the meat and vegetables well.

Finally, drizzle with a little sesame oil, mix lightly, and serve on a plate.