Kung Pao Chicken

Ingredients

• 30 mlSake
• 30 mlSoy sauce
• 30 mlSesame oil
• 16 gCornstarch
• 30 mlWater
• 500 gChicken
• 7 gChili powder
• 5 mlRice vinegar
• 12.5 gSugar
• 60 gGreen onion
• 18 gGarlic
• 220 gWater chestnut
• 100 gPeanut

Instructions

1. 1

   Prepare the marinade

   • Whisk together sake (rice wine), soy sauce and sesame oil with the cornstarch dissolved in 2 tbsp (30 ml) water.
   • Divide the mixture in half.
   • Toss half the mixture with the chicken pieces in a bowl, cover and refrigerate for about 30 minutes.
2. 2

   Prepare sauce and vegetables

   • In a pan combine the remaining half of the sake mixture with chilli powder, rice vinegar and brown sugar.
   • Add spring onions, garlic, water chestnuts and peanuts to the sauce.
   • Gently heat the sauce over medium heat until fragrant.
3. 3

   Cook chicken and finish

   • Remove the chicken from the marinade and sauté in a large frying pan over medium-high heat until juices run clear and chicken is cooked through.
   • When the sauce is fragrant and simmering, add the sautéed chicken and let everything simmer until the sauce thickens and coats the chicken.
   • Serve hot with rice.