Nine Dragons Kang Boa Chicken


  • 3/4 lbs boneless chicken breasts
  • 1 egg
  • 1 tsp cornstarch
  • 2 Tbsp peanut oil
  • 3 green onions
  • 1 Tbsp peanut oil
  • 1 Tbsp ginger, chopped
  • 2 garlic cloves, crushed
  • 1 Tbsp sherry
  • 3 Tbsp soy sauce
  • 1/2 Tbsp granulated sugar
  • 1/4 cup chicken stock
  • 1/2 Tbsp white vinegar
  • 1 1/2 Tbsp water
  • 1 cup peanuts


Deep fry peanuts until golden and crunchy.

Cut chicken meat into cubes. Toss with egg and cornstarch; add salt and white pepper to taste. Set aside to marinate for 30 minutes.

Add oil to wok and tilt pan to distribute. When temperature reaches 350° F, add chicken and stir fry until 80% tender. Drain.

Cut green onions into 1/2-inch pieces. Dry wok, add green onions, oil, ginger, and garlic. Stir fry for 1minute, then add chicken and stir together. Add sherry, soy sauce, sugar, chicken broth, white vinegar, and cornstarch dissolved in water. Stir in fried peanuts and stir fry until chicken is fully cooked.

Serve immediately with rice.

Makes 4 to 6

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