Non-Veg
Dragon Chicken (Indo-Chinese Spicy Chicken)
A family recipe since March 2016
Crisp-fried chicken pieces tossed in a sticky, spicy Indo-Chinese sauce with capsicum and cashews — perfect with fried rice or served as a lively party appetizer. Bright, punchy flavors and a quick cook time make this a weeknight favorite or celebration hit.
35 min total4 servings
Ingredients
- Chicken breast - 1/2 kg
- All-purpose flour or maida - 2 tbsp
- Corn flour - 2 tbsp
- Egg - 1 whole
- Soy sauce - 1 1/2 tbsp
- Chili sauce - 1 tsp
- Salt to taste
- Dried red chili flakes - 1 tbsp
- Capsicum (green, red, yellow)
- Onion - 1 whole
- Ginger-garlic paste - 2 tbsp
- Dried red chilies - 4 whole
- Cashew nuts - 6 whole
- White pepper powder - 1 tsp
- Red chili paste - 2 tbsp
- Sugar - 1 pinch
- Spring onions - 2 whole
- Vegetable oil
Instructions
- 1Trim the chicken breast of any excess fat, cut into small cubes, and pat the pieces dry so the batter will stick well.
- 2Make the batter by whisking together 2 tbsp all-purpose flour, 2 tbsp corn flour, 1 tbsp soy sauce, 1 tsp chili sauce, 1 tbsp ginger-garlic paste, the egg white from 1 whole egg and salt to taste until smooth; add the chicken cubes, toss to coat, and let them marinate for a short while so the flavors penetrate.
- 3Heat enough vegetable oil for deep frying in a wok or deep pan; use only vegetable oil (do not use coconut oil). Fry the marinated chicken pieces until they are golden brown and crisp, then transfer them to a paper towel-lined plate to drain.
- 4Wipe the pan clean, heat a little vegetable oil over medium heat, then add 4 dried red chilies, 1 chopped onion, 1 tbsp ginger-garlic paste and 6 cashew nuts. Sauté until the onion is softened and the cashews are lightly toasted so the aromatics are fragrant.
- 5Add the capsicum and 1 tbsp dried red chili flakes, then stir in 1/2 tbsp soy sauce, 2 tbsp red chili paste and 1 tsp white pepper powder. Cook briefly, tossing for a minute or two, until the capsicum is tender-crisp and everything is well coated and glossy.
- 6Return the fried chicken to the pan, add 1 pinch sugar and 2 spring onions, then toss everything together over the heat until the chicken is heated through and the sauce clings to the pieces. Taste and adjust salt if needed.
- 7Transfer the dragon chicken to a serving platter and serve immediately with fried rice or roti. Optional: garnish with extra sliced spring onion for color and crunch.