Dragon Chicken
Dragon Chicken is a delightful fusion of sweet and spicy flavors, featuring crispy chicken pieces and vibrant vegetables, making it perfect for family gatherings or a cozy dinner.
Ingredients
For the chicken marinade
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces Ensure tender bites that soak up the sauce.
- 1 large egg, lightly beaten Serves as a binding agent for the coating.
- 4 tbsp cornstarch Helps achieve a delightful crunch.
- 1 tbsp soy sauce Adds umami to the marinade.
- 1 tbsp ginger-garlic paste Brings warmth and depth to the flavor.
- 1/2 tsp black pepper Provides subtle spiciness.
- 1/2 tsp salt Perfectly seasons the chicken.
- Oil for deep frying Essential for achieving crispy texture.
For the sauce and garnish
- 1 tbsp sesame oil Imparts nutty aroma.
- 5-6 pieces dry red chilies, broken into halves Provides desired heat.
- 1 tbsp garlic, finely chopped Introduced for aromatic punch.
- 1 tsp ginger, finely chopped Enhances aromatic complexity.
- 1/2 cup onion, thinly sliced Adds sweetness and crunch.
- 1/2 cup bell peppers, cut into cubes (any color) Contributes color and texture.
- 2 tbsp red chili paste Deepens the dish’s fiery character.
- 3 tbsp tomato ketchup For sweetness and tanginess.
- 1 tbsp soy sauce Reinforces salty depth.
- 1 tsp white vinegar Balances sweetness with acidity.
- 1 tsp sugar Enhances flavors.
- 1/4 cup cashew nuts Adds a creamy, crunchy element.
- 2 tbsp spring onions, chopped For garnish.
- 1 tbsp cornstarch mixed with 2 tbsp water To thicken the sauce.
Instructions
Marinate the Chicken
- In a medium bowl, combine chicken pieces with soy sauce, ginger-garlic paste, salt, black pepper, beaten egg, and cornstarch. Mix well to coat and marinate for at least 15 minutes.
Fry the Chicken
- Heat oil for deep-frying to about 350°F (175°C). Fry the marinated chicken in batches for 4-5 minutes until golden brown. Remove and drain on a wire rack.
Prepare the Sauce
- In the same wok, heat sesame oil and fry dry red chilies and cashew nuts for about 30 seconds. Remove and set aside.
- Add chopped garlic and ginger to the oil. Sauté for 30 seconds until fragrant, then add sliced onions and bell peppers. Stir-fry for 2-3 minutes.
- Lower heat and mix in red chili paste, tomato ketchup, soy sauce, vinegar, and sugar. Pour in 1/2 cup of water and bring to a simmer.
- Add the cornstarch slurry while stirring until the sauce reaches the desired consistency.
Combine and Serve
- Gently mix in the fried chicken and reserved cashews. Toss until the chicken is coated with the sauce.
- Garnish with chopped spring onions and serve immediately.
Notes
For best results, marinate the chicken and fry in small batches. Serve the dish with steamed rice or noodles.