Cut chicken into bite-size pieces.

Place chicken pieces in a bowl.

Mix 1/2 tablespoon sesame oil and soy sauce in a small bowl.

Sprinkle 1 tablespoon of cornstarch over chicken and toss chicken to coat.

Pour sesame and soy sauce mixture over the top and gently toss chicken.

Place in refrigerator for at least 30 minutes but not longer than 4 hours.

In another small bowl add 1/4 cup soy sauce, ½ tablespoon sesame oil, ¼ cup chili paste, 1/4 cup brown sugar, garlic, 1/4 black vinegar and 1 cup of the water. Set aside.

Heat cooking oil in a skillet over medium-high heat.

Once hot, add chicken and sear the meat. Remove from pan. The chicken will finish cooking in the sauce.

Reduce heat to medium-low and add the sauce that has been set aside.

Bring sauce to a simmer, add chicken bouillon cube and allow to cook for 15 minutes.

Add chicken and green onions. Reduce heat to low and cook until chicken is no longer pink in the middle.

Mix cornstarch with last half cup of water.

Bring chicken mixture to a boil and add cornstarch and water slurry. Cook for 1 minute or until mixture has thickened.

Remove from heat and top with chopped peanuts before serving.