Kung Pao Chicken

Instructions

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

2- Divide mixture in half.

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

4- Cover dish and place in refrigerator for about 30 minutes.

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

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

7- Heat sauce slowly over medium heat until aromatic.

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

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