Crispy Kung Pao

Pat the kung pao dry and season all over with salt, pepper, and the spice rub.

Heat oil in a heavy skillet over medium-high and sear the kung pao until deeply browned on both sides.

Add the aromatics and cook until fragrant, then pour in the stock and bring to a simmer.

Braise gently until tender and cooked through, basting once or twice.

Rest briefly, finish with fresh herbs and a squeeze of lemon, and serve.