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Prep 15 minutes
Total 40 minutes

Dragon Chicken

Dragon Chicken is an Indo-Chinese dish. It is spicy dish, but you can adjust the the heat accordingly by reducing the number of chillies you use or by adding more ketchup. The recipe uses both Indian and Chinese cooking techniques. The chicken strips are shallow fried and then coated with the sweet, spicy and tangy sauce. This is my version of Dragon chicken. Hope you like it.

Serves
US|Metric
ingredients

Chicken marination

  • Chicken: 500 gm (cut into strips)
  • Salt: 1 tsp
  • White pepper powder: 1/3 tsp
  • Ginger-garlic paste: 1 tbsp
  • Soy sauce: 1 1/2 tbsp
  • Egg: 1
  • Corn flour: 4-5 tbsp

Sauce

  • Red chillies: 8-10
  • Garlic cloves: 4
  • Ketchup: 2 tbsp
  • Brown sugar: 2 tsp
  • Soy sauce: 2 tbsp
  • Rice vinegar: 1 tbsp

Other ingredients

  • Red onion: 1 (sliced)
  • Red and green pepper: 1 each (cut into juliennes)
  • Spring onion greens: 2 stalks (chopped)
  • Water: few tablespoon
  • Oil: 1 cup + 3 tbsp

Dragon Chicken

Dragon Chicken is an Indo-Chinese dish. It is spicy dish, but you can adjust the the heat accordingly by reducing the number of chillies you use or by adding more ketchup. The recipe uses both Indian and Chinese cooking techniques. The chicken strips are shallow fried and then coated with the sweet, spicy and tangy sauce. This is my version of Dragon chicken. Hope you like it.

Step 1:

Soak red chillies (I have used Thai red chillies) in hot water for 5 minutes. Press down the chillies using a cup as they tend to float.

Step 2: Marination

Cut the chicken into thin strips. (I have used boneless thighs. Feel free to use chicken breasts.) Marinate the chicken pieces using all the ingredients written under 'Chicken marination' for 15-20 minutes.

Step 3: Sauce

Blend the red chillies with garlic using few table spoons of the chilli water to a smooth paste. Add the paste into a bowl. Add the remaining 'sauce' ingredients into the same bowl.

Step 4:

In a large frying pan/wok, add oil (3 tbsp). Once the oil heats up add the onion, sauté and cook for 2 minutes. Then add the peppers, let it cook for 2 minutes. Move the veggies to one corner of the pan. Next add the sauce, sauté and cook for 2-3 minutes, until the raw smell of garlic is gone. Switch off the flame and keep it aside.

Step 5:

Heat oil (1 cup) in a flat bottom frying pan. This will take about 6-7 minutes on a medium to high flame. Once the oil heats up, add few chicken strips at a time and shallow fry for 2 minutes on each side. Transfer them to a plate lined with tissue paper. Once all the chicken strips are fried, transfer them to the sauce and veggie pan.

Heat the pan and mix so that the chicken pieces are well coated with the sauce. Adjust the heat level by adding more brown sugar or tomato ketchup. Switch off the flame. Garnish with spring onion greens.