Kung Pao Chicken

• Sake2 tbs
• Soy Sauce2 tbs
• Sesame Seed Oil2 tbs
• Corn Flour2 tbs
• Water2 tbs
• Chicken1 lb
• Chilli Powder1 tbs
• Rice Vinegar1 tsp
• Brown Sugar1 tbs
• Spring Onions4 Chopped
• Garlic Clove6 cloves
• Water Chestnut7¾ oz
• Peanuts3½ oz

Instructions

1. 1

   Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water.

2. 2

   Divide mixture in half.

3. 3

   In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat.

4. 4

   Cover dish and place in refrigerator for about 30 minutes.

5. 5

   In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar.

6. 6

   Mix together and add spring onion, garlic, water chestnuts and peanuts.

7. 7

   Heat sauce slowly over medium heat until aromatic.

8. 8

   Meanwhile, remove chicken from marinade and sauté in a large frying pan until juices run clear.

9. 9

   When sauce is aromatic, add sautéed chicken and let simmer together until sauce thickens.