First attempt at Kung Pao chicken...and yes, there will be a second attempt. Here are the basics I followed: toss salted diced chicken breast in corn starch seasoned with garlic powder (I didn't have any fresh garlic!). Fry quickly in a couple of tablespoons of sesame oil. I won't do that again because there was too much splattering. I'll use peanut oil. Remove the chicken when browned and toss raw, unsalted peanuts in the same pan to toast. I added a chopped yellow bell pepper, too, and red pepper flakes. Add sauce. I used a jarred sauce I found at Winco - too gingery. Add chicken to sauce and stir right before serving. I did like it - but didn't love it...yet! I'll try another round soon, and if you have tips, let me know. Thanks!