Begin by making the marinade for the chicken by mixing 1 tablespoon each of the wine, soy sauce, oil and the cornstarch mixed with water together in a bowl.
In a large bowl, place the chicken pieces and add the marinade.
Toss the chicken in the marinade to coat throughout and then refrigerate for half an hour.
Meanwhile make the sauce by first mixing a tablespoon each of wine, soy sauce, oil, cornstarch mixture along with the chili paste, vinegar and sugar.
Once mixed thoroughly, add the green onions, garlic water chestnuts and peanuts and heat the sauce on a low flame till it leaves out its aroma.
Now cook the chicken in a skillet and once done add it to the pan in which the sauce has given out its flavours and simmer till you get a thick texture if the sauce.