Home cooking attempt — Kung Pao Chicken from scratch

I spent an afternoon making Kung Pao Chicken from scratch following a traditional recipe. Getting oyster sauce right was the main challenge — it's not as straightforward as it looks. The bold and numbing result was rewarding once I got it right.

Chinese cuisine encompasses eight major regional schools with distinct ingredients and techniques. I served it with jasmine tea as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Kung Pao Chicken yourself gives you a new appreciation for what goes into it at a restaurant.