Restaurant Style Dragon Chicken
This Dragon Chicken has the same restaurant-style flavor, loads of texture, but is incredibly easy and is ready in 30 minutes–start to finish!
Servings: 4 people
Ingredients
- 1/4 cup Oil for frying
Marinade
- 450 Grams Chicken Thigh boneless, cut into 1/2 inch thickness strips
- 1 Teaspoon Soy Sauce
- ½ - ¾ Teaspoon Salt
- 1 Teaspoon Pepper crushed
- 1 Teaspoon Kashmiri Red Chilli Powder or cayenne
- 1 ½ Tablespoons Corn flour
- 1 ½ Tablespoons All Purpose Flour maida
- 1 Egg White
Stir Fry
- 1 ½ Tablespoons finely chopped Garlic
- 1 ½ Tablespoons finely chopped Ginger
- 1 ½ Tablespoon Red Chilli Paste can reduce to 2 teaspoon if you want less spicy
- 1 cup Onion cut into petals
- 1/2 Green Capsicum cut into 3/4th inch squares, approx 1/2 cup
- 1/2 red capsicum cut into 3/4th inch squares, approx 1/2 cup
- ¼ Cup Cashew Nuts
- 2 Teaspoons Soy Sauce
- 2 Teaspoons Vinegar
- 1 Tablespoon Ketchup
- ½ Teaspoon Salt
- 1 Teaspoon Pepper crushed
- 1 1/2 Teaspoon Corn Flour
- 1/3 Cup Water
- 2 tablespoons spring onion greens
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.450 Grams Chicken Thigh, 1 Teaspoon Soy Sauce, ½ - ¾ Teaspoon Salt, 1 Teaspoon Pepper, 1 Teaspoon Kashmiri Red Chilli Powder, 1 ½ Tablespoons Corn flour , 1 ½ Tablespoons All Purpose Flour, 1 Egg White
- 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.1/4 cup Oil
- Remove the oil used for frying and retain only 2 tablespoons of oil in the wok for stir fry.
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.1 ½ Tablespoons finely chopped Garlic, 1 ½ Tablespoons finely chopped Ginger, 1 ½ Tablespoon Red Chilli Paste
- Add onions, capsicum and saute on high heat for 2-3 minutes. Add cashew nuts and fry for 1-2 minutes.1 cup Onion, 1/2 Green Capsicum, 1/2 red capsicum, ¼ Cup Cashew Nuts
- Add soy sauce, vinegar, ketchup, salt and black pepper. Combine corn flour and 1/3 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. Garnish with spring onion greens and serve hot!2 Teaspoons Soy Sauce, 2 Teaspoons Vinegar, 1 Tablespoon Ketchup, ½ Teaspoon Salt, 1 Teaspoon Pepper, 1 1/2 Teaspoon Corn Flour, 1/3 Cup Water, 2 tablespoons spring onion greens
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
- You can deep fry or shallow fry the chicken. It only needs 2-3 minutes total because the chicken is cut into 1/2 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: 486kcal | Carbohydrates: 18g | Protein: 23g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 865mg | Potassium: 511mg | Fiber: 2g | Sugar: 5g | Vitamin A: 866IU | Vitamin C: 44mg | Calcium: 42mg | Iron: 2mg