Instructions
First, prepare the savory sauce by mixing together the sake or rice wine, soy sauce, fragrant sesame seed oil, and cornflour dissolved in water. Split this mixture into two equal parts. In a glass dish or bowl, take half of the sauce mixture and combine it with the chicken pieces, ensuring each piece is thoroughly coated. Cover this container tightly and refrigerate it for about 30 minutes — this marination step tenderizes the chicken and infuses it with the sauce's rich flavors. Next, in a medium frying pan, add the remaining half of the sauce mixture alongside the vivid chili powder, tangy rice vinegar, and brown sugar. Stir these ingredients together over medium heat, allowing the mixture to become aromatic and the sugar to dissolve completely. Once the sauce begins releasing its enticing fragrance, incorporate the chopped spring onions, minced garlic cloves, crunchy water chestnuts, and roasted peanuts. Let the sauce gently heat, combining all these flavors beautifully. Meanwhile, remove the chicken from its marinade and sauté it in a large frying pan over medium heat. Cook the chicken pieces until they are golden and cooked through, with juices running clear — a sign of perfect doneness. Finally, pour the aromatic, simmering sauce into the pan with the chicken. Allow everything to cook together for a few minutes until the sauce thickens and clings lustrously to each chicken piece, coating it in a spicy, nutty glaze. Tip: For an extra kick, feel free to add a pinch more chili powder or some fresh chopped chili peppers during the sauce simmering stage. Also, be sure to keep a close eye on the sauce as it thickens to avoid burning. Serve hot with steamed rice to soak up the delicious sauce.
