Description

Make restaurant style Dragon Chicken in under 30 minutes at home with this easy recipe! Spicy, sweet, sour with crispy fried chicken – YUM!

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Ingredients

1/4cupOil , for frying

Marinade

450GramsChicken Thigh, boneless, cut into 1/2 inch thickness strips

1TeaspoonSoy Sauce

½ – ¾TeaspoonSalt

1TeaspoonPepper, crushed

1TeaspoonKashmiri Red Chilli Powder, or cayenne

1 ½TablespoonsCorn flour

1 ½TablespoonsAll Purpose Flour, maida

1Egg White

Stir Fry

1 ½Tablespoonsfinely chopped Garlic

1 ½Tablespoonsfinely chopped Ginger

1 ½TablespoonRed Chilli Paste, can reduce to 2 teaspoon if you want less spicy

1cupOnion, cut into petals

1/2Green Capsicum, cut into 3/4th inch squares, approx 1/2 cup

1/2red capsicum, cut into 3/4th inch squares, approx 1/2 cup

¼CupCashew Nuts

2TeaspoonsSoy Sauce

2TeaspoonsVinegar

1TablespoonKetchup

½TeaspoonSalt

1TeaspoonPepper, crushed

1 1/2TeaspoonCorn Flour

1/3CupWater

2tablespoonsspring onion greens

Instructions

Marinade

• Add all the marinade ingredients into a mixing bowl. Use a pair of tongs or spoons to mix well. Ensure there are no lumps of flour. Set aside.

450 Grams Chicken Thigh, 1 Teaspoon Soy Sauce, ½ – ¾ Teaspoon Salt, 1 Teaspoon Pepper, 1 Teaspoon Kashmiri Red Chilli Powder, 1 ½ Tablespoons Corn flour, 1 ½ Tablespoons All Purpose Flour, 1 Egg White

• Heat oil in a frying pan, kadai or wok. Heat enough oil for shallow frying the chicken pieces. Once hot, carefully add the marinated chicken pieces into the oil one at a time. Allow to fry on medium high heat for 2-3 minutes or until golden brown.

1/4 cup Oil

Remove the oil used for frying and retain only 2 tablespoons of oil in the wok for stir fry.

Stir Fry

• Heat oil in a wok on high heat. Once hot, add garlic, ginger and red chilli paste. Fry on high heat for 1-2 minutes or until fragrant.

1 ½ Tablespoons finely chopped Garlic, 1 ½ Tablespoons finely chopped Ginger, 1 ½ Tablespoon Red Chilli Paste

• Add onions, capsicum and saute on high heat for 2-3 minutes. Add cashew nuts and fry for 1-2 minutes.

1 cup Onion, 1/2 Green Capsicum, 1/2 red capsicum, ¼ Cup Cashew Nuts

Add soy sauce, vinegar, ketchup, salt and black pepper. Combine corn flour and 1/3 cup water in a small bowl and add it to the wok. Cook for 1-2 minutes or until the sauce thickens. Add fried chicken pieces and toss to combine. Garnish with spring onion greens and serve hot!

2 Teaspoons Soy Sauce, 2 Teaspoons Vinegar, 1 Tablespoon Ketchup, ½ Teaspoon Salt, 1 Teaspoon Pepper, 1 1/2 Teaspoon Corn Flour, 1/3 Cup Water, 2 tablespoons spring onion greens