Dragon Chicken is a delicious Indo-Chinese recipe, that can be served as a starter or side-dish. I tasted dragon chicken first time in a restaurant back in my Chennai days …. I was so attracted this taste and hence this happened to be one of my ToDo recipes for long time. I am happy that it came out so well here and the entire family enjoyed this nostalgic taste.

Ingredients

For marinating:-

1. Chicken  : 2 kg
2. Pepper powder : 1 Tbl-sp
3. Soy sauce  : 1 Tbl-sp
4. Chilli sauce  : 1 Tbl-sp
5. Vinager   : 1 T-sp
6. red chilli paste  : 3 Tbl-sp
7. Egg  :  1
8. Corn flour : ½ Cup
9. Ginger garlic paste  : 1 ½ Tbl-sp
10. Salt for taste

For sauce:-

11. Oil :  3 Tbl-sp (adjust)
12. Chopped ginger : 1 ½ Tbl-sp
13. Garlic paste : 1 ½ Tbl-sp
14. Chopped green chilly :5
15. Onion ( big) :  1
16. Bell peppers : 2
17. Green onion  : 8 stems
18. Cashew nuts : 1 Cup
19. Soy sauce : 1 Tbl-sp
20. Chilli sauce : 1 Tbl-sp
21. Vinegar  : 1 T sp
22. Chilli paste : 3 Tbl-sp adjust

Method:-

• Cut the skinless/boneless chicken into strips (about 1 x 0.25 inch size) and wash it well.
• In a big bowl add the ingredient mentioned for marinating (except chicken) and mix it.
• Then add the chicken pieces and mix it well to coat all the masalas into the chicken. Keep it for minimum 1 hour .
• Heat enough oil to fry the chicken and fry it until golden color.

• In a big pan add oil (can use if any excess oil used for frying), add the ginger garlic paste and fry it till the color changes slightly.
• Then add green chillies followed by onion. Fry it until the onion became transparent.
• Now add the soy sauce, chilli sauce and vinegar.
• Then add the bell peppers and sauté it for a minute and then add salt .
• Then add the fried chicken along with roasted cashews and mix it well; sauté for a minute.
• Finally add the spring onion and mix well and switch off the stove.

Tips:-

• I used boneless skinless chicken breast pieces.
• If you are using plain cashews (instead of roasted) oil fry it before using.
• Here I used homemade chilli paste. I soaked the dried red chillies into the water for about 20 minutes and made a paste using 2 Tsp vinegar and water.