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:-
- Chicken : 2 kg
- Pepper powder : 1 Tbl-sp
- Soy sauce : 1 Tbl-sp
- Chilli sauce : 1 Tbl-sp
- Vinager : 1 T-sp
- red chilli paste : 3 Tbl-sp
- Egg : 1
- Corn flour : ½ Cup
- Ginger garlic paste : 1 ½ Tbl-sp
- Salt for taste
For sauce:-
- Oil : 3 Tbl-sp (adjust)
- Chopped ginger : 1 ½ Tbl-sp
- Garlic paste : 1 ½ Tbl-sp
- Chopped green chilly :5
- Onion ( big) : 1
- Bell peppers : 2
- Green onion : 8 stems
- Cashew nuts : 1 Cup
- Soy sauce : 1 Tbl-sp
- Chilli sauce : 1 Tbl-sp
- Vinegar : 1 T sp
- 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.
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