Name: Dragon Chicken
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Indo-Chinese
Ingredients: 600g boneless skinless chicken thighs, cut into thin strips; 1 tablespoon ginger-garlic paste; 1 tablespoon soy sauce; 1 teaspoon Kashmiri red chili powder; ½ teaspoon black pepper; ½ teaspoon salt; 1 tablespoon rice vinegar; 1 large egg white; 4 tablespoons cornstarch; 2 tablespoons plain flour; 2 tablespoons soy sauce (for the sauce); 2 tablespoons tomato ketchup; 1 tablespoon rice vinegar (for the sauce); 1 teaspoon sugar; 1 teaspoon cornstarch mixed with 3 tablespoons water (for the sauce); 8–10 dried Kashmiri red chilies (for the paste); Oil for deep frying; 75g unsalted cashews; 8–10 whole dried red chilies (for stir-fry); 1 large onion, cut into chunks; 1 large green bell pepper, cut into chunks; 6 cloves garlic, finely minced; 1 tablespoon fresh ginger, finely minced; 2 tablespoons oil (for stir-fry); 3 green onions, sliced for garnish; 1 teaspoon toasted sesame oil; Sesame seeds for garnish

Description

A spicy Indo-Chinese dish featuring crispy chicken thighs, tossed in a vibrant sauce with cashews and vegetables.

Ingredients

Scale

600g boneless skinless chicken thighs, cut into thin strips
1 tablespoon ginger-garlic paste
1 tablespoon soy sauce
1 teaspoon Kashmiri red chili powder
½ teaspoon black pepper
½ teaspoon salt
1 tablespoon rice vinegar
1 large egg white
4 tablespoons cornstarch
2 tablespoons plain flour
2 tablespoons soy sauce (for the sauce)
2 tablespoons tomato ketchup
1 tablespoon rice vinegar (for the sauce)
1 teaspoon sugar
1 teaspoon cornstarch mixed with 3 tablespoons water (for the sauce)
8–10 dried Kashmiri red chilies (for the paste)
Oil for deep frying
75g unsalted cashews
8–10 whole dried red chilies (for stir-fry)
1 large onion, cut into chunks
1 large green bell pepper, cut into chunks
6 cloves garlic, finely minced
1 tablespoon fresh ginger, finely minced
2 tablespoons oil (for stir-fry)
3 green onions, sliced for garnish
1 teaspoon toasted sesame oil
Sesame seeds for garnish

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Instructions

Make the Kashmiri red chili paste by soaking dried chilies in boiling water for 20 minutes, then blend with soaking liquid.
Mix the dragon sauce by combining soy sauce, ketchup, rice vinegar, and sugar in a bowl.
Marinate the chicken with ginger-garlic paste, soy sauce, spices, and rice vinegar for 15–20 minutes.
Fry the marinated chicken in hot oil for 3–4 minutes until golden, and optionally double-fry for extra crunch.
Toast the cashews and whole chilies in a fresh oil in the wok.
Stir-fry garlic, ginger, Kashmiri red chili paste, onion, and bell pepper on high heat for just a few minutes.
Add the dragon sauce and chicken to the wok, stir to combine, and coat the chicken quickly.
Plate and garnish with sesame oil, green onions, and sesame seeds before serving immediately.

Notes

Serve immediately to maintain the crispy texture. Perfect with egg fried rice or noodles.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Frying
Cuisine: Indo-Chinese

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 15g
Sodium: 800mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 25g
Cholesterol: 90mg