Dragon Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
500g boneless chicken breast, cut into thin strips
02 -
½ cup all-purpose flour
03 -
¼ cup cornstarch
04 -
1 egg
05 -
1 tsp soy sauce
06 -
½ tsp salt
07 -
½ tsp black pepper
08 -
Oil for deep frying
→ Sauce
09 -
1 tbsp oil
10 -
1 tbsp ginger-garlic paste
11 -
2–3 dried red chilies, broken into pieces
12 -
1 small onion, sliced
13 -
1 small capsicum (bell pepper), sliced
14 -
2 tbsp soy sauce
15 -
1 tbsp chili sauce
16 -
1 tbsp tomato ketchup
17 -
1 tbsp honey
18 -
½ tsp black pepper
19 -
½ tsp red chili powder (adjust to taste)
20 -
¼ cup water
21 -
1 tsp cornstarch mixed with 2 tbsp water (slurry)
→ Garnish
22 -
2 tbsp chopped spring onions
23 -
1 tsp sesame seeds
# Instructions:
01 -
In a bowl, mix the chicken strips with soy sauce, salt, and black pepper. Let it sit for 10 minutes.
02 -
In another bowl, mix all-purpose flour, cornstarch, and egg. Add the marinated chicken and coat well.
03 -
Heat oil in a pan over medium heat. Fry the coated chicken strips in batches until golden brown and crispy. Drain on paper towels and set aside.
04 -
Heat 1 tbsp of oil in a wok or pan over medium heat. Add ginger-garlic paste and dried red chilies. Sauté for 30 seconds until fragrant. Toss in the sliced onion and bell pepper. Stir-fry for 2 minutes until slightly softened. Add soy sauce, chili sauce, tomato ketchup, honey, black pepper, and red chili powder. Stir well. Add ¼ cup water and let the sauce simmer for 2 minutes. Pour in the cornstarch slurry and mix until the sauce thickens.
05 -
Add the fried chicken strips to the pan and toss well to coat them in the sauce.
06 -
Sprinkle chopped spring onions and sesame seeds over the top. Serve hot as an appetizer or pair it with fried rice or noodles.
# Notes:
01 -
Chicken Strips: Using thinly sliced chicken ensures quick and even cooking, making the dish crisp and flavorful.
02 -
Dried Red Chilies: Adds a smoky heat to the sauce, giving it an authentic Indo-Chinese kick.
03 -
Honey: A touch of honey balances the heat and adds a subtle sweetness to the sauce.
04 -
Cornstarch Slurry: Helps thicken the sauce to coat the chicken evenly.