For the Kung Pao Chicken, mix cornstarch with water and mix into chicken. Add peanut oil and chilies to the wok, fry, remove chilies. Now fry the chicken meat.
Remove from the pan, mix in the ginger and keep warm. Let the sugar caramelize in the pan. Add the peanuts, soy sauce, chicken broth and lemon juice.
Mix everything well and let it boil down until the sauce is nice and silky. Season to taste with salt and pepper.
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