How to prepare dragon chicken: an easy restaurant-style recipe
Dragon chicken is one of those appetizers you order without a second thought; it's usually the first thing you see in the Indo-Chinese section of the menu. It sounds complicated, but it's not. Fry the chicken until crispy, whip up a quick spicy sauce, and mix everything together right before eating.
Ingredients
– 1 egg – 500g boneless chicken, cut into strips – ½ cup cornstarch – 2 tablespoons all-purpose flour – 1 tablespoon ginger and garlic paste – 1 tablespoon soy sauce, plus 1 tablespoon for the sauce – ½ teaspoon black pepper – Salt to taste – Oil for frying – 1 tablespoon oil for the sauce – 4-5 garlic cloves, finely chopped
For the sauce
– 1 tablespoon finely chopped ginger – 3-4 dried red chilies, chopped – 1 medium onion, diced – 1 bell pepper, diced – 2 tablespoons red chili sauce – 1 tablespoon ketchup – 1 teaspoon vinegar – 1 teaspoon sugar – 2 tablespoons chopped spring onion – 2 tablespoons roasted cashews
Step 1
Marinate the chicken with the egg, ginger and garlic paste, 1 tablespoon of soy sauce, black pepper, and salt. Let it rest for 20 to 30 minutes.
Step 2
Add the cornstarch and wheat flour and mix until each strip is coated.
Step 3
Heat oil in a deep frying pan and fry the chicken in batches until golden brown and crispy. Drain on paper towels.
Step 4
In a separate pan, heat 1 tablespoon of oil and add the garlic, ginger, and dried red chilies. Sauté for one minute.
Step 5
Add the onion and bell pepper, and sauté over high heat for 2 minutes. Let them become slightly crispy.
Step 6
Add the chili sauce, ketchup, remaining soy sauce, vinegar, and sugar. Mix well and let it simmer for 30 seconds.
Step 7
Add the fried chicken and stir quickly so that each piece is coated.
Step 8
Top with the green part of the spring onion and the fried cashews, and serve immediately while still crispy.
