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 tbspcornstarch, dissolved in water
• 2 tbspwater, for dissolving cornstarch
• 1 1/8 lbchicken, cut into pieces
• 1 tbspchili powder, for sauce
• 1 tsprice vinegar, for sauce
• 1 tbspbrown sugar, for sauce
• 4scallions, chopped; for sauce
• 6 clovegarlic, for sauce
• 8 ozwater chestnuts, for sauce
• 2/3 cuppeanuts, for sauce

Method

1. 1

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

2. 2

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

3. 3

   In a medium skillet, combine the remaining sake mixture with the chili powder, rice vinegar and brown sugar. Add the scallions, garlic, water chestnuts and peanuts. Heat slowly over medium heat until aromatic.

4. 4

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

5. 5

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