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dragon chicken

Dragon Chicken

Abhipriya Raghav
An Indian recipe with a little bit of influence from the Chinese flavors.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Side Dish
Cuisine Indo-Chinese
Servings 2 servings

Ingredients
  

  • 300 boneless chicken, cut into strips

To marinate the chicken

  • 1 tsp soya sauce
  • 1 tbsp red chili paste
  • 1/2 tsp black pepper powder
  • 1 tbsp ginger-garlic-green chili paste
  • 3 tsp corn flour
  • 1 whole egg
  • salt, as required

To make red chili paste

  • 6-8 dry red chilies

To prepare the sauce

  • 3-4 dry red chilies
  • 1 tsp finely chopped garlic
  • 8-10 cashews, split
  • 1/2 medium capsicum, cut into juliennes
  • 1/2 medium onion, cut into slices
  • handful of chopped spring onion whites
  • 1 tsp ginger-garlic-green chili paste
  • 2 tsp soya sauce
  • 1 tsp red chili sauce
  • 1 tsp green chili sauce
  • 2 tsp red chili paste
  • 3 tbsp tomato ketchup
  • salt, as required
  • 1/2 tsp sugar
  • Spring onion green, to garnish
  • 2 tbsp oil + for frying the chicken

Instructions
 

  • To prepare the red chili paste, soak the red chilies in warm water for 20 minutes.
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  • Grind the red chilies with little water to a smooth paste and set aside.
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  • Cut the chicken into strips.
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  • Except corn flour and egg, marinate the chicken with all the ingredients listed under 'To marinate the chicken' and let it rest for 30 minutes.
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  • Just before frying, add the cornflour and the egg and mix well.
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  • Heat oil in a pan on to fry the chicken.
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  • When the oil is hot, add the chicken pieces in batches to fry them until golden-brown on all sides.. Drain the chicken onto a plate and set it aside.
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  • In another pan on medium heat, add 2 tbsp oil. When the oil is hot, add chopped garlic, cashews and red chilies and fry them.
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  • Add ginger-garlic-green chili paste, onions, capsicum and chopped spring onion whites and saute them on a medium flame.
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  • Add the red chili sauce, green chili sauce, soya sauce, red chili paste and the required salt.
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  • Add the tomato ketchup to the pan along with the sugar and mix well.
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  • Mix all the sauces well and let the sauce thicken a bit.
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  • Add the fried chicken pieces to the sauce and mix well until the sauce coats all the chicken pieces evenly.
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  • Garnish with chopped spring onion greens and mix well.
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  • Serve hot as an appetizer or as a side dish.
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Notes

  • While cutting 
  • Make sure to fry the chicken on medium heat to avoid burning.
  • If you want the chicken pieces to be crispier, then fry the chicken briefly for the second time on high heat.
  • Do not burn the garlic, cashews and red chilies while frying them.
  • Sprinkle just a little water if the sauce is too thick.
  • Add the chicken to the sauce just before serving. 
  • If you are using light soya sauce then add a bit more than the amount specified.
Keyword appetizer, chicken, chinese, dragon chicken, indian, indo-chinese, spicy