Asian Peanut Chicken

Not so fusion anymore...

1   Egg
2 tbsp 30 ml   Cornstarch
0.5 tsp 2 ml   Salt
4   Chicken breasts
0.5 cup 125 ml   Oil for frying (more or less)
0.25 cup 60 ml   Rice Vinegar
0.5 cup 125 ml   Water
0.25 cup 60 ml   Brown Sugar
0.5 cup 125 ml   Ketchup
2 tbsp 30 ml   Cornstarch
0.25 cup 60 ml   Green Onion, chopped
1. Heat Oil in a large frying pan or wok.

2. Beat the egg, cornstarch and salt together in a bowl, and evenly coat the chicken pieces in it.

3. Fry the chicken pieces in hot oil for approximately 20 minutes.

4. Place the rice vinegar, water, sugar, ketchup and cornstarch in a sauce pan over medium heat. Bring it to a boil stirring occasionaly.

5. Add the green onions to the sauce and serve. This is nice with some chopped peanuts on top.