Dragon Chicken - an "Indo Chinese" dish that caught my attention very recently. The term dragon could be because of how the chicken would look like or what your mouth could feel like after a few bites. :) When I did a bit of research I was determined to try this rather sooner than later. This is very similar to Kung Pao chicken that is very popular in the US of A. This is an interesting recipe with a medley textures, flavours and colours. It's juicy, crunchy, spicy and a tinge of sweetness. So here's my take on this dish.
Ingredients
- Chicken breast - 500 gms
- Eggs - 2
- Ginger garlic paste - 1 tablespoon
- Dark soya sauce
- Black pepper powder - 1 table spoon
- Corn flour - 2 table spoons
- Maida / All purpose flour - 1 table spoon
- Red food colour (optional) - 1 pinch
- Red onions - 2
- Red Capsicum - 1
- Green Capsicum - 1
- Garlic (minced) - 2 tablespoons
- Chilli jam (optional - can substitute with Chilli sauce if needed) - 2 table spoons
- Kashmiri red chillies - 5 or 6
- Dried red chillies (spicy one) - 5 or 6
- Cashews
- Sesame seeds - 2 tea spoons
- Sugar - 1 tea spoon
- Tomato ketchup - 2 table spoons
- Chives (or spring onions)
- Salt to taste
- Vegetable oil
Method
- Slice the chicken breast into very thin strips. It is important you cut it in strips and not diced.
- Make a batter with eggs, ginger garlic paste, pepper powder,1 table spoon of soya sauce, salt to taste, food colour, corn flour and maida.
- Marinade the chicken strips in this batter - at least for 30 minutes.
- Cut the onions and capsicums in strips.
- Deep fry the chicken strips in small batches.
- In a large wok heat the oil (I use the same oil used for frying the chicken).
- Toss the garlic, chillies and cashews for about a minute.
- Add the onions and capsicums and stir fry them for about a minute.
- Add 2 table spoons of dark soya sauce, chilli jam, tomato ketchup, sugar and mix well.
- Add the chicken and toss well to mix the chicken with the sauce.
- Add a few table spoons of water and toss well.
- Add the sesame seeds and chives to garnish and give it a quick toss.
Enjoy!!
C
