Kang Boa Chicken

Course : Chinese
Serves: 2
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3/4 pound chicken breasts -- boneless
1 large eggs
1 teaspoon cornstarch
2 tablespoons peanut oil
3 medium Onions -- green
1 tablespoon peanut oil
1 tablespoon ginger -- chopped
2 cloves garlic -- crushed
1 tablespoon sherry
3 tablespoons soy sauce
1/2 tablespoon sugar
1/4 cup stock -- chicken
1/2 tablespoon vinegar -- white
1 1/2 tablespoons water
1 cup peanuts

Preparation / Directions:

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, add chicken and stir fry until 80% tender. Drain. Cut green onions into 1/2" 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. Serve immediately with rice. This recipe was developed by Executive Chef Wei Zhong Xin. Nine Dragons at Epcot Center

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