Crispy fried chicken strips tossed in a fiery, vibrant red sauce with crunchy cashews. This popular Indo-Chinese appetizer is the perfect balance of spicy, sweet, and tangy, making it an instant party favorite.
Prep20 min
Cook20 min
Servings4
Serving size: 1 cup
445cal
35gprotein
28gcarbs
22g
Ingredients
500 g boneless skinless chicken breast (cut into thin 2-inch strips)
Crispy, perfectly spiced Dragon Chicken - a tangy, energy-giving snack that's a soul-satisfying treat!
This indo_chinese dish is perfect for snack. With 444.91 calories and 34.59g of protein per serving, it's a nutritious choice for your meal plan.
fat
5 pcs
dried red chilies
(broken into halves)
0.25 cup cashew nuts (halved or whole)
4 clove garlic (finely chopped)
1 inch ginger (finely chopped)
1 pcs onion (medium, cut into 1-inch cubes)
1 pcs capsicum (medium, cut into 1-inch cubes)
2 tbsp red chili sauce
3 tbsp tomato ketchup
1 tsp white vinegar
1 tsp sugar
2 tbsp water (for slurry)
2 tbsp spring onion greens (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken strips with ginger-garlic paste, 1 tbsp soy sauce, white pepper powder, and 0.5 tsp salt.
Mix thoroughly to ensure each piece is evenly coated.
Set aside to marinate for at least 20 minutes.
2
Prepare Batter and Coat Chicken
To the marinated chicken, add the lightly beaten egg, 3 tbsp cornflour, and 2 tbsp all-purpose flour.
Mix well until the chicken strips are coated in a smooth, lump-free batter.
3
Deep-Fry the Chicken
Heat oil for deep-frying in a wok or deep pan over medium-high heat until it reaches 350°F (175°C).
Carefully slide the battered chicken strips into the hot oil one by one, avoiding overcrowding. Fry in 2-3 batches.
Fry for 4-5 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Remove with a slotted spoon and drain on a wire rack to maintain crispiness.
4
Prepare the Sauce Base
In a separate large wok, heat 2 tbsp of oil over high heat.
Add the cashew nuts and broken dried red chilies. Sauté for 30-45 seconds until the cashews are light golden and the chilies are fragrant.
Add the chopped ginger and garlic and stir-fry for another 30 seconds.
Toss in the cubed onion and capsicum. Stir-fry for 1-2 minutes until they are tender-crisp.
5
Finish the Sauce
Reduce the heat to medium. Add the red chili sauce, tomato ketchup, 1 tsp soy sauce, white vinegar, sugar, and 0.25 tsp salt. Stir to combine everything well.
In a small bowl, whisk 1 tsp of cornflour with 2 tbsp of water to create a smooth slurry. Pour this into the wok, stirring continuously.
Cook for about 1 minute until the sauce thickens slightly and turns glossy.
6
Combine and Serve
Add the fried chicken strips to the sauce in the wok.
Toss everything together quickly but gently to coat the chicken completely without it becoming soggy.
