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Dragon chicken served on a black plate with a fork and spring onions on the side
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Restaurant Style Dragon Chicken

Dragon Chicken is a popular Indian Chinese starter with roasted cashew nuts for texture. Deep fried strips of chicken are tossed with aromatics, onions and capsicum in a spicy, addictive sauce.
Course Snacks & Appetizers
Cuisine Indian Chinese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 415kcal
Author Richa

Ingredients

  • 2 tablespoons Oil for frying

Marinade

  • 450 Grams Chicken Thigh boneless, cut into ½ inch thickness strips
  • 1 Teaspoon Soy Sauce
  • ½ - ¾ Teaspoon Salt
  • ½ Teaspoon Pepper
  • 1 Teaspoon Kashmiri Red Chilli Powder or cayenne
  • 1 ½ Tablespoons Rice Flour
  • 1 ½ Tablespoons All Purpose Flour maida
  • 1 Egg White

Stir Fry

  • 1 ½ Tablespoons finely chopped Garlic
  • 1 ½ Tablespoons finely chopped Garlic
  • 1 Tablespoon Red Chilli Paste can reduce to 2 teaspoon if you want less spicy
  • 1 medium Onion cut into chunks
  • 1 medium Green Capsicum cut into chunks
  • ¼ Cup Cashew Nuts
  • 1 Teaspoon Soy Sauce
  • 1 Teaspoon Vinegar
  • 1 Tablespoon Ketchup
  • ½ Teaspoon Salt
  • ½ Teaspoon Pepper freshly ground
  • 1 Teaspoon Corn Flour
  • ¼ Cup Water

Instructions

Marinade

  • Add all the marinade ingredients into a mixing bowl. Use a pair of tongs or spoons to mix well. Ensure there are no lumps of flour. Set aside.
  • Heat oil in a frying pan, kadai or wok. Heat enough oil for shallow frying the chicken pieces. Once hot, carefully add the marinated chicken pieces into the oil one at a time. Allow to fry on medium high heat for 2-3 minutes or until golden brown.

Stir Fry

  • Heat oil in a wok on high heat. Once hot, add garlic, ginger and red chilli paste. Fry on high heat for 1-2 minutes or until fragrant.
  • Add onion and bell pepper and saute on high heat for 2-3 minutes. Add cashew nuts and fry for 1-2 minutes.
  • Add soy sauce, vinegar, ketchup, salt and black pepper. Combine corn flour and ¼ cup water in a small bowl and add it to the wok. Cook for 1-2 minutes or until the sauce thickens. Add fried chicken pieces and toss to combine. Serve hot!

Video

Notes

  • Use chicken thighs vs breast for chicken that stays juicy till the end. Breasts tend to dry out faster
  • Make red chilli paste at home if possible. Its easy - soak dried red chillies in hot water for 10-15 minutes and then grind them to a thick paste. Homemade is punchier! But in a pinch, use chilli flakes. If you use chilli flakes, the colour of the sauce won't be as red
  • Marinate the chicken for at least 10-15 minutes or up to 2 hours if you have the time. This builds flavour from the inside out
  • Get everything in place or your mise en plac before you start cooking. This is especially important with chinese cooking because the stir frying is always so fast - in this case, the actual stir frying takes only 5 minutes!
  • You can deep fry or shallow fry the chicken. It only needs 2-3 minutes total because the chicken is cut into ½ inch strips
  • Toss the chicken right before serving so that it still remains crisp. The longer it sits in the sauce the softer it becomes and we are looking for nice, crispy chicken!

Nutrition

Calories: 415kcal | Carbohydrates: 16g | Protein: 23g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 896mg | Potassium: 464mg | Fiber: 2g | Sugar: 4g | Vitamin A: 405IU | Vitamin C: 33mg | Calcium: 40mg | Iron: 2mg