Chicken fillet cut into pieces of arbitrary shape and small size. In the chicken add starch, soy sauce and rice wine (or simple dry white or rice vinegar). Skip to the side. Long to marinate we do not need. 15 minutes is sufficient.

One can prepare the sauce. In a bowl combine all the ingredients, which I pointed out in the category of "sauce". If you don't have a Chinese dark vinegar, feel free to take balsamic vinegar. This advice personally from the chef. Actually, it is the balsamic vinegar I picked up. The chef proposes to take 50 ml, but be guided by your taste! Because not everyone likes the distinct taste of vinegar. I took about 35-40 ml HOISIN. Not everywhere will buy it and taste range it gives awesome in this dish. If you still too lazy to cook, add just 1 tablespoon of soy sauce. Will still be very tasty. Although.. with Hoisin delicious) stir all the ingredients to sugar and starch is completely dissolved and was no starch lumps. Set aside the sauce aside, let waiting for his decisive fate.

But now let's quickly prepare all the other ingredients for our chicken. Everything is simple: chili pepper cleaned from seeds and membranes, finely chopped. Better wear gloves to do this so that the foot does not hurt vigorous pepper juice.

Green onion also cut small. The Chinese chef insists that the white and green part separated better slice, mixing together as they have different cooking time.

Fresh ginger and garlic squeeze through the press.

To prepare the nuts. If you take fresh peanut need to roast. I went the easy way out and bought peanuts in the pack. So, all in all it took us about 15 minutes. We are now ready to proceed to the most important step: frying.

Roasting takes about 5 minutes. Here we do everything at lightning speed, for this purpose we have prepared all the ingredients beforehand. Fry on high heat! Thanks to this, the chicken will be as moist. Frying pan or wok heated over high heat. Pour vegetable oil (about 3 tablespoons). Fry the chilli for 5-7 seconds, it will become brighter in color, will give a unique flavor to the oil.

Add the chicken. Pickle liquid to pour into the pan! Sauté the chicken, stirring all the time, about 2 minutes, so she turned white. Not perezhivajte, otherwise it will be dry..

Add the garlic, ginger and white part of onions. Stir well so vegetables are evenly dispersed throughout the chicken. It will take 15 seconds, no more.

Pour the sauce, stir. Fry for another 2 minutes (not more) until the sauce thickens. The fire at this stage can be reduced a bit.

Add peanuts, stir. Turn off the heat.

And added green onions! I warn you once: the aroma will stand overly kunovitse. Therefore, there is a risk that even the neighbors can come for a portion of your chicken))

Then lay on plates and immediately serve a hungry family that, most likely, long will revolve around the plates and interfere with the creative process of cooking, begging for a piece of chicken. Of course, the best side dish here is the boiled rice.