Kung Pao Chicken

Cut the chicken fillet into large, 2-centimeter pieces.

In a bowl, combine the soy sauce (1 tbsp), sesame oil (1 tbsp), and sugar (1 tbsp). Do not substitute these ingredients, as they hold the key to the dish's subtle flavor. Toss the chicken cubes into the mixture.

Mix the chicken pieces thoroughly, cover with plastic wrap, and refrigerate for as long as possible — anywhere from 1 to 12 hours.

Finely mince the garlic (3 cloves) and hot chilies (6 peppers, 5 cm each), and slice the green onions (a bunch, white parts only) into 3-centimeter strips. If you are sensitive to heat, you can substitute sweet peppers for the chilies.

Heat a tablespoon of olive oil in a smoking-hot skillet. Add the marinated chicken. Sauté the pieces in batches so they have plenty of room in the pan.

Cook for 4 minutes, turning frequently. As soon as a nice crust forms, transfer the chicken to a plate and cook the next batch.

In the same skillet, sauté the garlic until fragrant (about 40 seconds).

Add the onions and chilies, and cook for another 2 minutes. Stir in a teaspoon of ground hot pepper (cayenne works best).