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–+ servings
Dragon Chicken

Dragon Chicken

Dragon Chicken is a delicious Indo-Chinese dish featuring crispy fried chicken strips in a spicy, sweet and sour sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indo-Chinese
Servings 4 servings
Calories 350 kcal

Equipment

  • wok
  • Mixing bowl
  • large saucepan
  • Cooling Rack

Ingredients
  

Chicken and Vegetables

  • 500 g boneless chicken thigh pieces cut into 3cm strips
  • vegetable oil for frying
  • 1 small brown onion cut into wedges
  • 1 piece capsicum (bell pepper) deseeded and roughly chopped
  • ¼ cup salted cashews
  • 5 pieces dried red chillies cut in half
  • 1 large red chilli finely sliced
  • ¼ cup spring onion (scallion) cut into batons
  • steamed rice to serve (optional)

Stir-fry Sauce

  • ¼ cup tomato ketchup
  • 2 tablespoon soy sauce
  • 1 tablespoon Thai sriracha sauce
  • 1 teaspoon white sugar
  • 1 teaspoon Chinese black vinegar
  • ½ teaspoon ground black pepper

Batter

  • 2 tablespoon plain (all-purpose) flour
  • 2 tablespoon rice flour
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon Kashmiri chilli powder
  • 2 cloves garlic grated
  • 1 teaspoon ginger finely grated
  • 1 egg white
  • 2 teaspoon soy sauce
  • 100 ml water

Instructions
 

Instructions

  • Combine ingredients for the stir-fry sauce in a bowl. Mix well and set aside.
  • For the batter, whisk together the plain flour, rice flour, baking powder, and salt in a large mixing bowl. Add the chilli powder, garlic, ginger, egg white, soy sauce, and water. Mix well and coat the chicken pieces.
  • Fill a wok or large saucepan with vegetable oil one-third of the way up and heat on medium-high. The oil is hot when it bubbles with a wooden chopstick or wooden spoon.
  • Carefully lower the chicken pieces into the hot oil in batches. Cook for 2-3 minutes or until golden brown and crispy. Transfer to a cooling rack set over paper towels to drain. Repeat with remaining chicken.
  • Place a clean wok over high heat. Add 2 tablespoons of vegetable oil, then the onion. Stir-fry for half a minute.
  • Add the capsicum and cashews and stir-fry for a minute. Then add the dried chillies and stir-fry for another half minute.
  • Add the cooked chicken, stir-fry sauce, fresh red chilli, and spring onion. Toss until well combined.
  • Serve with steamed rice if using.

Notes

Adjust the spice levels according to your preference by varying the amount of chillies used.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 40mgIron: 2mg
Keyword Chicken Recipe, Dragon Chicken, Fried Chicken, Fusion cuisine, Indo-Chinese food, spicy dish
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