Kung Pao Chicken

Combine the sake or Riz 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 Poulet pieces and toss to coat

Couvrir dish and place in refrigerator for about 30 minutes.

In a medium frying pan, combine remaining sake mixture, chillies, Vinaigre and Sucre

Mélanger together and Ajouter spring Oignon, Ail, water chestnuts and peanuts

Chauffer sauce slowly over medium Chauffer until aromatic.

Meanwhile, Retirer Poulet from marinade and sauté in a large frying pan until juices run clear

When sauce is aromatic, Ajouter Faire sautered Poulet and let Mijoter together until sauce thickens.