Kung Pao Chicken

Directions

1. Cut the chicken breast into 2.5 cm cubes. ≈ 8 min
2. Mix with sake, soy sauce, water, and maize flour. ≈ 4 min
3. Soak the chicken for 30 minutes. ⏱ 30 min
4. In a small bowl, combine all the sauce ingredients, adding the cornstarch last. ≈ 4 min
5. Remove the dried and chopped red chili seeds. ≈ 8 min
6. Peel the garlic and finely chop it. ≈ 8 min
7. Heat the oil in a pan, then fry the chicken for 1 minute, until it turns white. ⏱ 1 min
8. Place it on a plate and pat it dry with paper towels to remove excess grease. ≈ 3 min
9. Heat 2 tablespoons of vegetable oil paint that was left over from cooking chicken. ⏱ ≈ 10 min
10. Continue to dry the red chili peppers until their skin turns dark. ⏱ ≈ 7 min
11. Add the garlic. ≈ 3 min
12. Let it steep for 30 seconds until the garlic is fragrant. ⏱ ≈ 7 min
13. Add the pre-cooked chicken. ≈ 3 min
14. Gently stir, then add the sauce in the middle. ≈ 4 min
15. Add the peanuts, mix well, and serve hot. ≈ 4 min