Dragon Chicken

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Dragon Chicken is an Indo-Chinese Saucy chicken stir-fry. Fiery, bold,  colorful, and exotic, just as the mighty dragon! It blends Chinese technique with Indian flavors, to create a distinctly Indo-Chinese dish.

Chicken is marinated, and then shallow fried to tender perfection. It is then tossed in a sauce made with bell peppers and onions and a sauce that has a touch of caramelized sweetness. Nuts may be added if you like.

With the Year of the Dragon upon us, I thought it was high time I updated this recipe.

The Recipe Intro↓ has more information and related links. If you’d like to check it out.

♦Prep time:10min ♦Cook time:8min ♦Yield:4Servings.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients (for Dragon Chicken)

For 'Dragon Sauce'

Method:

1. Cut the chicken into strips, rinse well, and add to a bowl.
2. Add all the ingredients for the ‘DRAGON chicken’ to this, except the (cashew nuts and oil for frying), and mix well.
3. Set aside while you slice and prepare all ingredients for the ‘Dragon Sauce’.
4. Fry the chicken in ONE batch in 1/2 a cup of oil in a shallow wok.
5. Keep stirring till the chicken is slightly caramelized and cooked through.
6. Remove the fried chicken from the oil and set aside.
7. (If using) cashew nuts, fry these, and set aside as well.
8. Strain 2 Tbsp of the oil used for frying the chicken into a nonstick wok.
9. Add the butter and melt.
10. Add and fry the garlic till it begins to go golden.
11. Next, sauté the sliced onions till softened.
12. Add the sliced green bell pepper/ capsicum now and cook briefly. Don’t let them go too soft).
13. Add the mixed sauce ingredients( chili paste, thai chill sauce, light soy sauce,  ketchup, red chili flakes, white and black pepper powders, and the toasted Sichuan pepper powder).
14. Mix well.
15. Add the fried chicken and toss well to coat with all the flavors and spices for a minute or two.
16. Add up to ¼ cup of water to loosen the sauce. If you prefer you can prepare a cornflour slurry (cornflour mixed in a little water) and add, to give a thicker gravy.
17. Lastly, add the chopped celery leaves and spring onion greens.
18. The fiery Dragon Chicken is ready!

Dragon Chicken

Notes:

• Homemade Dried Chilli paste video.
• Make sure to use Only Dark Soy Sauce for frying the chicken and Only light soy sauce for the sauce. This makes a huge difference! You can also add a bit of Dark Sweet Soy sauce, to the marinade for a hint of sweetness. The chicken gets more caramelized with this addition, during frying.
• The Sichuan peppercorns get fragrant when toasted, but do not over-toast on the dry pan – if overheated it will give the texture of sand when pounded. (Not nice to bite into). If you do not have Sichuan peppercorns, you may omit it. As the chilli paste is itself spicy, you can reduce the paste or the peppercorns/pepper flakes to make this dish milder in heat.
• 

  Sichuan Pepper Corns

  

• Along with the wheat flour/plain flour and cornflour, I like to add some arrowroot powder, for better texture.

Key Ingredients: Chicken Tenders, Oil, spices, Chilli, Onion, Bell Pepper, Garlic, Sichuan Pepper, Dark and Light Soy Sauce.

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