Kung Pao Chicken

Ingredients

• 2 tbspsake, or rice wine; divided between marinade and sauce
• 2 tbspsoy sauce, divided between marinade and sauce
• 2 tbspsesame oil, divided between marinade and sauce
• 2 tbspcornflour, dissolved in water
• 2 tbspwater, for dissolving cornflour
• 500 gchicken, cut into pieces
• 1 tbspchilli powder, for sauce
• 1 tsprice vinegar, for sauce
• 1 tbspbrown sugar, for sauce
• 4scallions, chopped; for sauce
• 6 clovegarlic, for sauce
• 220 gwater chestnuts, for sauce
• 100 gpeanuts, for sauce

Method

1. 4

   Remove the chicken from the marinade and sauté in a large frying pan over medium-high heat for 5–6 minutes, stirring often, until cooked through and the juices run clear.

2. 1

   Combine the sake, soy sauce, sesame oil and cornflour dissolved in water. Divide the mixture in half.

3. 2

   Combine half the sake mixture with the chicken pieces in a bowl and toss to coat. Cover and refrigerate for 30 minutes.

4. 3

   In a medium frying pan, combine the remaining sake mixture with the chilli powder, rice vinegar and brown sugar. Add the spring onions, garlic, water chestnuts and peanuts. Heat slowly over medium heat until aromatic.

5. 5

   Add the sautéed chicken to the sauce pan and simmer together until the sauce thickens. Serve immediately.