Preheat the oven - Preheat the oven to 400°F (200°C) while you prepare the poutine ingredients.

Cut the potatoes - Peel and cut the potatoes into 1/4 inch (6 mm) thick fries. Rinse the fries in cold water to remove excess starch, then pat them dry with paper towels. - For best results, try to cut the potatoes evenly so that they cook at the same rate. You can use a mandoline or a french fry cutter if you have one.

Cook the fries - In a large bowl, toss the fries with canola oil until they are coated evenly. Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake for 30-35 minutes, or until golden brown and crispy. - Rotate the pan halfway through cooking to ensure the fries cook evenly. If you prefer, you can also deep fry the fries in a pot of oil for a more authentic poutine texture.

Cut the chicken - Cut the chicken breast into bite-sized pieces, about 1 inch (2.5 cm) in size. In a large bowl, combine the chicken pieces with cornstarch, and toss to coat evenly. - Cutting the chicken into similar-sized pieces will help them cook evenly. You can also use chicken thighs or pork as a substitute.

Make the Kung Pao sauce - In a small bowl, whisk together soy sauce, rice vinegar, ketchup, brown sugar, and cornstarch slurry. - Make sure to whisk the cornstarch and water together until it is smooth before adding it to the rest of the ingredients, as lumps will form in the sauce.

Cook the chicken - Heat a large skillet or wok over medium-high heat. Add canola oil, garlic, ginger, and red chili peppers, and stir-fry for 10-15 seconds, or until fragrant. Add the chicken pieces and stir-fry for 6-8 minutes, until golden brown and crispy. - Stir-fry the chicken in batches if necessary to avoid overcrowding the pan, which will result in steamed chicken instead of crispy chicken.

Add the sauce and peanuts - Add the Kung Pao sauce to the chicken and stir-fry for 1-2 minutes, until the sauce thickens and coats the chicken evenly. Add the peanuts and green onions, and stir-fry for another minute. - Make sure to stir-fry the peanuts and green onions quickly to avoid burning them. If you prefer a milder dish, you can reduce the amount of red chili peppers or omit them altogether.

Assemble the poutine - To assemble the poutine, place a layer of fries on a plate, and top with the Kung Pao chicken and gravy. Serve immediately. - You can add cheese curds to the poutine for a more traditional Canadian touch, or use shredded mozzarella or cheddar cheese instead.