Description
Dragon Chicken is a bold and flavorful Indo-Chinese dish featuring crispy fried chicken strips tossed in a spicy, sweet, and savory sauce. This dish is known for its vibrant red color, crunchy texture, and addictive taste, making it a favorite at restaurants and home kitchens alike. With a perfect balance of heat from red chilies, tanginess from soy sauce, and sweetness from honey, Dragon Chicken is an absolute crowd-pleaser. Serve it as an appetizer or pair it with fried rice or noodles for a satisfying meal.
Ingredients
Scale
For the Chicken:
- 500g boneless chicken breast, cut into thin strips
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 egg
- 1 teaspoon soy sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- Oil for deep frying
For the Sauce:
- 1 tablespoon oil
- 1 tablespoon ginger-garlic paste
- 2–3 dried red chilies, broken into pieces
- 1 small onion, sliced
- 1 small capsicum (bell pepper), sliced
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon honey
- ½ teaspoon black pepper
- ½ teaspoon red chili powder (adjust to taste)
- ¼ cup water
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 tablespoons chopped spring onions (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Ingredient Highlights
- Chicken Strips: Using thinly sliced chicken ensures quick and even cooking, making the dish crisp and flavorful.
- Dried Red Chilies: Adds a smoky heat to the sauce, giving it an authentic Indo-Chinese kick.
- Honey: A touch of honey balances the heat and adds a subtle sweetness to the sauce.
- Cornstarch Slurry: Helps thicken the sauce to coat the chicken evenly.
Instructions
Prepare the Chicken:
- Marinate the Chicken: In a bowl, mix the chicken strips with soy sauce, salt, and black pepper. Let it sit for 10 minutes.
- Prepare the Batter: In another bowl, mix all-purpose flour, cornstarch, and egg. Add the marinated chicken and coat well.
- Fry the Chicken: Heat oil in a pan over medium heat. Fry the coated chicken strips in batches until golden brown and crispy. Drain on paper towels and set aside.
Make the Sauce:
- Heat Oil: In a wok or pan, heat 1 tablespoon of oil over medium heat.
- Sauté Aromatics: Add ginger-garlic paste and dried red chilies. Sauté for 30 seconds until fragrant.
- Add Vegetables: Toss in the sliced onion and bell pepper. Stir-fry for 2 minutes until slightly softened.
- Prepare the Sauce: Add soy sauce, chili sauce, tomato ketchup, honey, black pepper, and red chili powder. Stir well.
- Thicken the Sauce: Add ¼ cup water and let the sauce simmer for 2 minutes. Pour in the cornstarch slurry and mix until the sauce thickens.
- Coat the Chicken: Add the fried chicken strips to the pan and toss well to coat them in the sauce.
Garnish and Serve:
- Garnish: Sprinkle chopped spring onions and sesame seeds over the top.
- Serve Hot: Enjoy Dragon Chicken as an appetizer or pair it with fried rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 15g
- Carbohydrates: 20g
- Protein: 25g