1 - Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water.

2 - Divide mixture in half.

3 - In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat.

4 - Cover dish and place in refrigerator for about 30 minutes.

5 - In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar.