How is american chinese food

You can also get this classic Chinese chicken dish at home

The sauce - a combination of different soy sauces, ginger, garlic, vinegar and sesame oil - holds everything together. In Kings County Imperial, it drags for a month before being used. But then the dish is made in a few minutes.

The second secret is the marinade of the chicken - a spicy porridge made from cornstarch, white pepper and an egg. This keeps the meat tender when fried in the wok until it is perfectly crispy.

The chicken is fully fried and the sauce has been prepared: Grinker fries a handful of sugar snap peas, chopped onions, peanuts and garlic together with dried chillies, chilli paste, Sichuan pepper and chilli flakes while stirring quickly. He adds a little broth and kung pao sauce as needed. At the very end, the chicken joins the party again and is swirled a little in the wok.

A dish that reflects the pan-Chinese philosophy of Kings County Imperial: tasty but simple; well known, but ingeniously made.

"If we like a dish and it's Chinese and we can use our traditional Chinese techniques, then it goes straight to the menu," says Grinker. "We just love Chinese food."