Kung Pao Chicken
Ingredients:
- Sake - 2 tbs
- Soy Sauce - 2 tbs
- Sesame Seed Oil - 2 tbs
- Corn Flour - 2 tbs
- Water - 2 tbs
- Chicken - 500g
- Chilli Powder - 1 tbs
- Rice Vinegar - 1 tsp
- Brown Sugar - 1 tbs
- Spring Onions - 4 Chopped
- Garlic Clove - 6 cloves
- Water Chestnut - 220g
- Peanuts - 100g
Instructions
- Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water
- Divide mixture in half
- In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat
- Cover dish and place in refrigerator for about 30 minutes
- In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar
- Mix together and add spring onion, garlic, water chestnuts and peanuts
- Heat sauce slowly over medium heat until aromatic
- Meanwhile, remove chicken from marinade and sauté in a large frying pan until juices run clear
- When sauce is aromatic, add sautéed chicken and let simmer together until sauce thickens