Spicy Chinese chicken

Spicy Chinese chicken

Ingredients:

Rice cooking wine 1 tablespoon
chicken breasts ½ kg boneless skinless (cut into 1 inch chunks)
cornstarch ½ cup (for dusting)
soy sauce 2 tablespoons
vinegar 2 teaspoons
brown sugar 2 teaspoons
garlic   1 tablespoon (minced)
ginger  2 teaspoons  (minced)
red pepper flakes  1/2 teaspoon (or more, to taste)
roasted peanuts ¼ dry cup
green onions 4  (sliced)
Oil (for frying)

method

Heat oil in a deep fryer to 375 degrees. Lightly toss chicken pieces of cornstarch until evenly coated.In a small bowl combine soy sauce, rice cooking wine, vinegar, and brown sugar. Set aside. Deep fry chicken in patches at 375 degrees until golden brown and fully cooked (about 5-7 minutes). Drain on paper towels.

While chicken is frying. Heat a tablespoon of oil in a wok or sauce pan to medium-high heat. Add garlic and ginger and red pepper flakes. Stir fry for 15 seconds. Add the sauce mixture. Bring to a boil and boil for 5 minutes.In a serving bowl mix cooked chicken pieces with the sauce. Add green onions and peanuts. Mix well and serve.