Nine Dragons Kang Boa Chicken


  • ¾ pound boneless chicken breasts
  • 1 egg
  • 1 t cornstarch
  • 2 T peanut oil
  • 3 green onions
  • 1 T peanut oil
  • 1 T ginger, chopped
  • 2 garlic cloves, crushed
  • 1 T sherry
  • 3 T soy sauce
  • ½ T granulated sugar
  • ¼ C chicken stock
  • ½ T white vinegar
  • 1 ½ T water
  • 1 C 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.

Stir fry chicken until tender, but not fully cooked. Drain.

Cut green onions into ½-inch pieces. Dry wok, add green onions, oil, ginger, and garlic. Stir fry for 1 minute, 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.