Dragon Chicken

Introduction

If you are searching for an exciting and flavorful starter that perfectly blends Eastern spices and textures, look no further than Dragon Chicken! This highly popular Indo-Chinese dish promises a culinary adventure. It features crispy chicken pieces coated in a rich, savory, and spicy sauce. Whether you serve it as a stand-alone starter or pair it as a side dish with fried rice or noodles, this recipe is a guaranteed winner.

Recipe Summary

This recipe involves marinating boneless chicken in a blend of salt, pepper, soy sauce, egg, and corn flour, then deep-frying it until golden and crispy. The signature sauce is made by roasting cashews, then sautéing aromatics like ginger, garlic, and chili flakes with spring onions and capsicum. A mix of soy, chili, and tomato ketchup is added to create a savory base, which is then thickened into a glossy sauce. Finally, the crispy chicken is tossed in this vibrant sauce, allowing it to soak up all the incredible flavors.

Preparation Time

• Marination Time: 30 minutes
• Cooking Time: 20 minutes
• Total Time: 50 minutes

Equipment Needed

• Mixing Bowls (for marination)
• Wok or Large Skillet (for the sauce)
• Deep Fryer or Heavy-Bottomed Pot (for frying the chicken)
• Slotted Spoon (for handling fried chicken)

Ingredients

For the Chicken Marinade and Frying:

• 300g boneless chicken (cut into thin strips or small pieces)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly crushed black pepper
• 2 teaspoons soy sauce
• 1 large egg
• 2-3 tablespoons corn flour
• Oil for deep frying

For the Sauce and Stir-fry:

• 2 tablespoons oil (for the wok)
• 1/4 cup broken cashew pieces
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• 2 teaspoons red chili flakes (adjust to taste)
• 1/2 cup sliced spring onions (white parts)
• 1/2 cup capsicum (bell pepper), cut into thin juliennes
• 2 teaspoons soy sauce
• 4 teaspoons red chili sauce
• 3 tablespoons tomato ketchup
• 1 teaspoon sugar
• Salt to taste (be cautious, as the sauces are salty)
• 1 cup water (divided)
• 2 teaspoons corn flour (mixed with 4 teaspoons water to make a slurry)

For Garnish:

• 2 tablespoons chopped spring onion greens

Step-by-Step Instructions

Step 1: Marinate the Chicken

• In a large bowl, combine the chicken strips with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 2 teaspoons soy sauce.
• Add one egg and mix thoroughly until the chicken is evenly coated.

• Sprinkle in 2-3 tablespoons of corn flour and mix well, massaging the mixture into the chicken until there are no dry spots. The chicken should be well-coated in a thick batter.
• Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes.

Step 2: Deep-Fry the Chicken

• Heat oil for deep-frying in a pot or kadai over medium heat.
• Once the oil is hot, carefully add the marinated chicken pieces in batches to avoid overcrowding.

• Fry the chicken for 4-5 minutes, turning occasionally, until they are crispy and golden brown.
• Remove the chicken using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Set aside.

Step 3: Prepare the Dragon Sauce

• Heat 2 tablespoons of oil in a wok or large skillet over medium heat.
• Add the broken cashew pieces and roast them for 1-2 minutes until they turn light golden brown. Remove them with a slotted spoon and set aside.

• In the same oil, add the chopped ginger and garlic. Sauté for 30 seconds until fragrant.
• Add the red chili flakes and stir for a few seconds.
• Increase the heat to high and add the sliced spring onion whites and capsicum juliennes. Stir-fry for 1-2 minutes until they are slightly tender but still crisp.

Step 4: Combine and Simmer

• Lower the heat to medium. Add the 2 teaspoons of soy sauce, 4 teaspoons of chili sauce, 3 tablespoons of tomato ketchup, and 1 teaspoon of sugar. Stir everything together for a minute.

• Pour in 1/2 cup of water and bring the sauce to a gentle simmer.
• Give the corn flour slurry a quick stir (as it settles) and slowly add it to the simmering sauce while stirring continuously.

• The sauce will begin to thicken. Add the remaining 1/2 cup of water to achieve a smooth, gravy-like consistency. Let it simmer for another minute.
• Season with salt only if needed, remembering the sauces already contain salt.

Step 5: Final Assembly

• Add the fried chicken and the roasted cashews back into the wok with the sauce.
• Toss everything gently until the chicken is evenly coated in the sauce.

• Let it cook on medium-low heat for about 2-3 minutes, allowing the chicken to absorb the flavors.
• Turn off the heat and garnish with the chopped spring onion greens.

“Let’s Cook This Together!” My goal is to make sure you succeed in your kitchen. If you hit a snag while making this “Dragon Chicken” , I want to hear about it. Send me an email directly, and I’ll do my best to help troubleshoot so your meal turns perfectly.myhomekitchen333@gmail.com.

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