Description
Prepare to embark on a culinary adventure with Dragon Chicken, a captivating dish that has become a beloved staple in the vibrant world of Indo-Chinese cuisine. This fiery creation combines crispy fried chicken with a bold, saucy glaze that will ignite your taste buds.
Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs), sliced thin
- ¼ cup cornstarch
- 1 egg white
- ½ teaspoon salt
- ½ teaspoon pepper
- Vegetable oil for frying
- 1 tablespoon sesame oil
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 2–3 dried red chilies (or crushed red pepper flakes)
- ½ cup tomato ketchup
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar or honey
- ¼ cup water (to loosen the sauce, if needed)
- Salt to taste
- Sliced green onions
- Toasted sesame seeds
- Thin strips of fried onion or bell pepper for crunch
Instructions
1. In a bowl, combine the sliced dragon chicken with cornstarch, egg white, salt, and pepper. Mix well until the chicken is evenly coated. Let it sit for 10–15 minutes.
2. Heat vegetable oil in a pan over medium-high heat. Fry the dragon chicken in batches until golden and crispy. Drain the chicken on paper towels and set it aside.
3. In a clean pan or wok, heat sesame oil. Add the minced garlic, ginger, and dried red chilies. Sauté for 30 seconds.
4. Stir in the ketchup, soy sauce, chili garlic sauce, vinegar, and sugar or honey. If needed, add a splash of water to loosen the sauce. Let it simmer for 2–3 minutes until it thickens slightly.
5. Add the crispy fried dragon chicken to the simmering sauce. Toss everything together to ensure the chicken is evenly coated in the glaze.
6. Sprinkle with sliced green onions, toasted sesame seeds, and fried onion or bell pepper strips. Serve hot, alongside steamed rice or noodles.
Notes
To ensure your dragon chicken turns out absolutely mouthwatering, here are a few tips:
Coat the Chicken Properly: The cornstarch and egg white coating helps the chicken become delightfully crispy.
Fry in Batches: Avoid overcrowding the pan when frying the chicken.
Balance the Flavors: Adjust the seasonings in the sauce to suit your taste preferences.
Garnish for Texture: Add garnishes for a contrast of flavors and textures.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 40
- Cholesterol: 70