Spicy Dragon Chicken Recipe
A dish that comes from Chinese communities in India dragon chicken is a fun and delicious fried chicken recipe that is loaded with bold spicy sweet flavours and I love it!
Servings 2 Servings
Calories 881kcal
Ingredients
- 2 Small Chicken Breasts 300-350g Total
For the Batter:
- 1 Egg White
- 1 tablespoon Sriracha Sauce
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Fish Sauce
- ½ teaspoon Garlic Granules
- ⅛ teaspoon White Pepper
- 50 g Cornflour 5 tablespoon (Cornstarch in the US)
- 2 tablespoon Plain Flour (All Purpose Flour in the US)
- ⅛ teaspoon MSG
For the Sauce:
- 2 Small Peppers I like to use one red and one green pepper
- 1 Small Onion 75g
- 50 g Cashew Nuts ⅓ Cup
- 75 g Tomato Ketchup ¼ Cup
- 2 tablespoon Sriracha Sauce
- 2 tablespoon Light soy Sauce
- 2 Garlic Cloves
- 15 g Ginger ½ Thumb-Sized Piece
- 2 tablespoon Cooking Oil Plus Extra for Frying the Chicken
- 2 Spring Onions For Garnish
Instructions
- Add all of the ingredients for the marinade into a bowl and whisk to form a smooth but viscous batter.
- Slice the chicken breasts into strips 5-6mm thick across the breast, then add it to the marinade and toss to coat. Then transfer to the fridge whilst you prepare the sauce.
- Top and tail the onion then cut it in half and slice it into 5-6mm thick slices.
- Deseed the peppers then cut it into 5-6mm thick strips.
- Peel the garlic and mash it into a paste.
- Peel and grate the ginger.
- Finely slice the spring onions.
- Heat the oil for the sauce in a 28cm or 11" frying pan over a medium-high heat.
- Add the cashew nuts and cook until golden, stir continuously and then remove with a slotted spoon.
- Add the onions and peppers to the and and stir-fry for 4-5 minutes
- Add the garlic and ginger, then stir fry for 30 seconds.
- Add the tomato ketchup, soy sauce and sriracha sauce, toss/stir to combine. Reduce the heat to low and keep warm whilst your fry the chicken.
- Pour 3-4cm (1½"-2") of cooking oil into a large wok and heat it to 170°C or 340°F.
- When the oil is hot, add a third to a half of the chicken to the pan and fry for 3-4 minutes. Transfer to some kitchen paper to absurb and excess oil, then keep the chicken warm in a preheated oven.
- Repeat with the remaining chicken until it is all cooked.
- Add the chicken to the "sauce", bearing in mind that this is a coating rather than a wet sauce. Toss to coat and then serve with the chopped spring onions.
Video
Nutrition
Serving: 1 | Calories: 881kcal | Carbohydrates: 60g | Protein: 60g | Fat: 45g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 3370mg | Potassium: 1511mg | Fiber: 4g | Sugar: 15g | Vitamin A: 687IU | Vitamin C: 85mg | Calcium: 83mg | Iron: 5mg
