Nine Dragons: Kang Boa Chicken

Kang Boa Chicken

Nine Dragons Restaurant, China Pavilion, EPCOT

Yield: 2 servings

3/4 pound chicken breasts, boneless
1 egg
1 teaspoon cornstarch
2 tablespoons peanut oil
3 onions, green
1 tablespoon peanut oil
1 tablespoo ginger, chopped
2 garlic cloves, 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 tablespoon 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, 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.

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