Dragon Chicken
Get ready to spice up your dinner table with Dragon Chicken, a bold and flavorful Indo-Chinese fusion dish that's sure to impress! This recipe features tender strips of marinated chicken, perfectly crispy from deep frying, tossed in a vibrant, tangy sauce made with soy sauce, red chili sauce, and tomato ketchup. Enhanced with crunchy cashew nuts, crispy capsicum, and aromatic dry red chilies, every bite packs a delightful punch of flavors and textures. With its tantalizing blend of sweet, spicy, and savory notes, Dragon Chicken is perfect as an appetizer or a side dish for fried rice or noodles. Ready in just 50 minutes, this easy-to-make crowd-pleaser is a must-try for fans of bold, restaurant-style cuisine at home.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper powder
- 1 teaspoon Red chili powder
- 2 tablespoons Cornflour
- 2 tablespoons All-purpose flour
- 1 whole Egg
- 1 tablespoon Ginger garlic paste
- 300 milliliters Oil
- 1 medium Capsicum (bell pepper), sliced
- 4 whole Dry red chilies
- 20 pieces Cashew nuts
- 1 tablespoon Soy sauce
- 2 tablespoons Red chili sauce
- 2 tablespoons Tomato ketchup
- 1 teaspoon Vinegar
- 1 teaspoon Sugar
- 2 tablespoons Spring onion greens, chopped
Instructions
Cut the chicken breast into thin strips and place them in a large bowl.
Add salt, black pepper powder, red chili powder, cornflour, all-purpose flour, egg, and ginger garlic paste to the bowl. Mix well to coat the chicken evenly.
Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the marinated chicken strips and fry until golden brown and cooked through. Remove and drain on paper towels.
In the same pan, remove excess oil, leaving about 2 tablespoons. Add cashew nuts and fry until they turn golden. Remove and set aside.
Add dry red chilies to the pan, sauté for a few seconds, then add sliced capsicum. Stir fry on high heat for 2-3 minutes until the capsicum is slightly tender but still crisp.
Reduce heat to medium, then add soy sauce, red chili sauce, tomato ketchup, and vinegar. Stir well to combine.
Add sugar and mix until dissolved, then return the fried chicken strips and cashew nuts to the pan. Toss everything together until the chicken is well coated with the sauce.
Garnish with chopped spring onion greens before serving hot.
Nutrition Facts
Calories |
984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.8 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 559 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
