Step 1 of 5
Kung Pao Chicken
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.
Step 2
Combine the sake, soy sauce, sesame oil and cornflour dissolved in water. Divide the mixture in half.
Step 3
Combine half the sake mixture with the chicken pieces in a bowl and toss to coat. Cover and refrigerate for 30 minutes.
Step 4
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.
Step 5
Add the sautéed chicken to the sauce pan and simmer together until the sauce thickens. Serve immediately.
