Ingredients
2 tbs Sake
2 tbs Soy Sauce
2 tbs Sesame Seed Oil
2 tbs Corn Flour
2 tbs Water
500g Chicken
1 tbs Chilli Powder
1 tsp Rice Vinegar
1 tbs Brown Sugar
4 Chopped Spring Onions
6 cloves Garlic Clove
220g Water Chestnut
100g Peanuts
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Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.
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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.
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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.
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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.