Kung Pao Chicken

A friend of mine ask me whether I knew how to make kung pau chicken.I told her I have ever heard of but never ever cook.I've eaten it twice or thrive in an eatery shop but have never ever try it at home.
That was until she asked me.Since then I've cooked three times.
There is no right or wrong recipe.Do it according to your own personal preferences.

1 skinless, boneless chicken breasts - cut into chunks(abt 400g)

Marinate:                                         

 2 tbsps. shaoxing wine                                                                                

 2 tbsps. soy sauce                                                                                 

 1 tbsps. sesame oil

 1 tbsp. chicken granules (optional)                                                                                

 1 tbsps. cornstarch + 1 tbsps. water-dissoved

  6 small chillies  

  

Marinate the chicken pieces using the above.Cover and set aside in the refrigerator for 30 minutes.

For making sauce:

                                                                                              

  1 tsp distilled white vinegar                                                                                

  1 tbsp. brown sugar
  1 tbsp. shaoxing wine
  11/2 tbsps. soya sauce
  1 tbsp. sesame oil
  1 tbsp. cornstarch + 1 tbsp. water mixed

1 green capsicum,cut small
1 big onion,cut small

In a small bowl,combine together the sauce.Put to a small saucepan to heat adding in the capsicum and big onion using low fire until you see that it is done.


80g raw peanuts
1 tbsp. oil


In a medium skillet,heat up oil and fry the peanuts till cooked.Dish it out.
Take out the marinated chicken from the refrigerator.
In a clean large skillet,stir fry the chicken pieces till juices runs dry.Add in the sauce and cook till thickens.
Dish it out and served with rice.