DRAGON CHICKEN
An Indo-Chinese style of preparation where deep fried chicken pieces are sauteed in spicy chili based sauce and served as an appetizer or as a side dish with any Chinese main course.
Servings 4
Equipment
- Chinese Wok
Ingredients
For Fried Chicken: (Mix together)
- 2 cups cooking oil for deep frying
- 500 grams boneless chicken strips
- 1 teaspoon ginger and garlic paste
- 1 teaspoon red chili powder
- ½ teaspoon black pepper powder
- 1 tablespoon cornflour
- 3 tablespoon all-purpose flour Maida
- 1 tablespoon soy sauce
- 1 egg
- 1 teaspoon salt
For the sauce:
- 1 tablespoon chopped garlic
- 1 small onion sliced
- 1 small green capsicum sliced
- 1 small red capsicum sliced optional
- 2 tablespoon red chili paste*
- 2 tablespoon tomato sauce
- 1 tablespoon soy sauce
- ½ teaspoon salt
- 10 cashew nuts
- 3 to 4 dry red chilies
Instructions
- For Fried Chicken, mix all the ingredients under fried chicken list and then deep fry and remove in a plate and set aside.
For the sauce
- Heat oil in a saucepan and fry chopped garlic till aromatic and light brown. Then add sliced onion and fry till soft followed by sliced green capsicum. Fry for few seconds and then add 2 tablespoons red chili paste, 2 tablespoon tomato sauce, 1 tablespoon soy sauce and spoons of water if needed along with 1/2 teaspoon salt. Cook for a minute until the sauce cook together.
- Now add fried chicken pieces to the sauce along with sliced red capsicum and cook on high heat for half a minute.
- In another pan, heat a tablespoon of cooking oil and fry cashew nuts and dry red chilies for 1 minute.
- Finally, pour the fried cashew and dry red chilies over the sauce.
- Garnish with chopped spring onion and sesame seeds and serve hot.
Video
Notes
*Red Chili Paste - To make a red chili paste, you need to soak 10 to 12 dry chilies in hot water for 15 minutes. Grind the soaked red chilies along with little water to a smooth paste. While grinding you can some salt and vinegar so that it can be stored in the refrigerator for up to 1 week.