Restaurant-Style Dragon Chicken
Restaurant-Style Dragon Chicken
Ingredients
For Marinating the Chicken
- 1/2 pound chicken breast, cut into thin strips
- 1 tablespoon soy sauce
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 egg
For the Dragon Sauce
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce
- 1 tablespoon ketchup
- 1 teaspoon vinegar
- 1/2 teaspoon chili flakes
- 1/2 teaspoon black pepper
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 2 tablespoons water
For Stir-Frying and Garnish
- 1 tablespoon vegetable oil, for stir-frying
- 5 garlic, to 6 cloves, chopped
- 2 dried red chilies
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cups vegetable oil, for deep frying, or as needed
- 4 cashew nuts, to 5, optional
- 2 tablespoons green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Cut the chicken breast into thin strips. In a medium bowl, combine the chicken strips with 1 tablespoon of soy sauce, 1 tablespoon of ginger garlic paste, 1/2 teaspoon of black pepper, 2 tablespoons of cornstarch, 2 tablespoons of all-purpose flour, and 1 egg. Mix thoroughly until the chicken is evenly coated. Let the chicken marinate at room temperature for 15 to 20 minutes.
⏱️ 5 min
- 2
While the chicken marinates, prepare the sauce. In a separate bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of red chili sauce, 1 tablespoon of ketchup, 1 teaspoon of vinegar, 1/2 teaspoon of chili flakes, 1/2 teaspoon of black pepper, and 1 tablespoon of honey. In a small separate bowl, dissolve 1 teaspoon of cornstarch in 2 tablespoons of water, then add this slurry to the sauce mixture. Mix well until smooth and set aside.
⏱️ 5 min
- 3
Heat about 2 cups of vegetable oil in a deep pan or wok over medium-high heat for deep frying. Once the oil is hot (around 350°F), carefully add the marinated chicken strips in batches, ensuring not to overcrowd the pan. Deep fry until the chicken is golden brown and crispy, about 3 to 5 minutes per batch. Remove the fried chicken with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 4
In a separate large pan or wok, heat 1 tablespoon of vegetable oil over high heat. Add the chopped garlic and dried red chilies. Sauté for about 15 to 30 seconds until fragrant.
⏱️ 1 min
- 5
Add the sliced onion and bell pepper to the pan. Stir-fry on high heat for 2 to 3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min
- 6
Pour the prepared Dragon Sauce into the pan with the vegetables. Bring the sauce to a gentle bubble, stirring constantly, until it thickens slightly and becomes glossy, about 1 to 2 minutes. If using, add the cashew nuts at this stage.
⏱️ 2 min
- 7
Add the fried chicken pieces to the pan with the sauce and vegetables. Toss everything together quickly to ensure the chicken is evenly coated in the glossy sauce. Cook for another 1 to 2 minutes.
⏱️ 2 min
- 8
Remove from heat. Garnish generously with sliced green onions and sesame seeds. Serve immediately with garlic rice for a complete meal.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Restaurant-Style Dragon Chicken
For Marinating the Chicken
- 1/2 pound chicken breast, cut into thin strips
- 1 tablespoon soy sauce
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 egg
For the Dragon Sauce
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce
- 1 tablespoon ketchup
- 1 teaspoon vinegar
- 1/2 teaspoon chili flakes
- 1/2 teaspoon black pepper
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 2 tablespoons water
For Stir-Frying and Garnish
- 1 tablespoon vegetable oil, for stir-frying
- 5 garlic, to 6 cloves, chopped
- 2 dried red chilies
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cups vegetable oil, for deep frying, or as needed
- 4 cashew nuts, to 5, optional
- 2 tablespoons green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Cut the chicken breast into thin strips. In a medium bowl, combine the chicken strips with 1 tablespoon of soy sauce, 1 tablespoon of ginger garlic paste, 1/2 teaspoon of black pepper, 2 tablespoons of cornstarch, 2 tablespoons of all-purpose flour, and 1 egg. Mix thoroughly until the chicken is evenly coated. Let the chicken marinate at room temperature for 15 to 20 minutes.
⏱️ 5 min - 2
While the chicken marinates, prepare the sauce. In a separate bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of red chili sauce, 1 tablespoon of ketchup, 1 teaspoon of vinegar, 1/2 teaspoon of chili flakes, 1/2 teaspoon of black pepper, and 1 tablespoon of honey. In a small separate bowl, dissolve 1 teaspoon of cornstarch in 2 tablespoons of water, then add this slurry to the sauce mixture. Mix well until smooth and set aside.
⏱️ 5 min - 3
Heat about 2 cups of vegetable oil in a deep pan or wok over medium-high heat for deep frying. Once the oil is hot (around 350°F), carefully add the marinated chicken strips in batches, ensuring not to overcrowd the pan. Deep fry until the chicken is golden brown and crispy, about 3 to 5 minutes per batch. Remove the fried chicken with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 4
In a separate large pan or wok, heat 1 tablespoon of vegetable oil over high heat. Add the chopped garlic and dried red chilies. Sauté for about 15 to 30 seconds until fragrant.
⏱️ 1 min - 5
Add the sliced onion and bell pepper to the pan. Stir-fry on high heat for 2 to 3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min - 6
Pour the prepared Dragon Sauce into the pan with the vegetables. Bring the sauce to a gentle bubble, stirring constantly, until it thickens slightly and becomes glossy, about 1 to 2 minutes. If using, add the cashew nuts at this stage.
⏱️ 2 min - 7
Add the fried chicken pieces to the pan with the sauce and vegetables. Toss everything together quickly to ensure the chicken is evenly coated in the glossy sauce. Cook for another 1 to 2 minutes.
⏱️ 2 min - 8
Remove from heat. Garnish generously with sliced green onions and sesame seeds. Serve immediately with garlic rice for a complete meal.
⏱️ 1 min