How to make it

  • Combine chicken with cornflour and wine in a bowl. Cover, place in refrigerator and leave to marinate -an hour is best, but 15 minutes minimum.
  • Place garlic, oil and chillies in a cold wok and then turn heat to low.
  • Cook for about 1½ minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.
  • Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes.
  • Remove with a slotted spoon. Add extra oil to wok with remaining chicken and stir-fry for 3 minutes.
  • Return all chicken to wok, along with ginger and reserved chillies and stir-fry for 30 seconds.
  • Add sugar and stir-fry for 30 seconds.
  • Add peanuts, soy sauce and vinegar and stir-fry for 30 seconds. Serve immediately, with rice noodles...

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