Dragon Chicken
Dragon Chicken
Ingredients
For the Chicken Marination
- 300 grams chicken, thinly sliced
- to taste salt
- 1 teaspoon black pepper
- 1 1/2 tablespoons soy sauce
- 1 teaspoon red chilli powder
- 2 tablespoons cornflour
- 1 tablespoon all purpose flour
For the Gravy
- 2 tablespoons soy sauce
- 2 tablespoons Thai sweet chilli sauce
- 2 1/2 tablespoons ketchup
- 1/4 tablespoon oyster sauce
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon red chilli powder, or to taste
- 1 dry red chilli
- 1 tablespoon garlic, minced
- 1/4 cup cashew nuts
- 2 green chillies, sliced
- 1 tablespoon oil, for cooking gravy
- 1 pinch red food coloring, optional
For the Cornflour Slurry
- 1/2 cup water
- 1/2 tablespoon cornflour
For Frying and Garnish
- 1/2 cup oil, for shallow frying, as needed
- 1 teaspoon sesame seeds, for garnish
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the thinly sliced chicken, salt, 1 teaspoon black pepper, 1 1/2 tablespoons soy sauce, 1 teaspoon red chilli powder, 2 tablespoons cornflour, and 1 tablespoon all purpose flour. Mix thoroughly until the chicken is evenly coated.
⏱️ 5 min
- 2
Let the chicken marinate at room temperature for 15 minutes.
- 3
While the chicken marinates, prepare the gravy sauce. In a small bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons Thai sweet chilli sauce, 2 1/2 tablespoons ketchup, 1/4 tablespoon oyster sauce, 1/2 teaspoon black pepper, and 1/2 teaspoon red chilli powder. Set aside.
⏱️ 5 min
- 4
Prepare the cornflour slurry by mixing 1/2 cup water with 1/2 tablespoon cornflour in a separate small bowl until smooth. Set aside.
⏱️ 2 min
- 5
Heat about 1/2 cup of oil in a large wok or deep skillet over medium-high heat for shallow frying. Once hot, carefully add the marinated chicken in batches, ensuring not to overcrowd the pan.
⏱️ 2 min
- 6
Shallow fry the chicken until it turns light golden brown and is cooked through, about 3-4 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. Repeat with remaining chicken.
⏱️ 8 min
- 7
Drain most of the oil from the wok, leaving about 1 tablespoon. Add the minced garlic, 2 sliced green chillies, and 1 dry red chilli to the wok. Sauté for 1 minute until fragrant.
⏱️ 2 min
- 8
Pour the prepared gravy sauce into the wok. Let it come to a gentle simmer, stirring occasionally.
⏱️ 2 min
- 9
Stir the cornflour slurry again and then add it to the simmering sauce. Cook, stirring constantly, until the gravy thickens to your desired consistency, about 1-2 minutes. If desired, add a pinch of red food coloring for a vibrant color.
⏱️ 2 min
- 10
Add the 1/4 cup cashew nuts and the fried chicken to the thickened gravy. Mix everything until the chicken and cashews are well coated with the sauce.
⏱️ 2 min
- 11
Garnish generously with sesame seeds and chopped green onions.
⏱️ 1 min
- 12
Serve immediately with fried rice and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dragon Chicken
For the Chicken Marination
- 300 grams chicken, thinly sliced
- to taste salt
- 1 teaspoon black pepper
- 1 1/2 tablespoons soy sauce
- 1 teaspoon red chilli powder
- 2 tablespoons cornflour
- 1 tablespoon all purpose flour
For the Gravy
- 2 tablespoons soy sauce
- 2 tablespoons Thai sweet chilli sauce
- 2 1/2 tablespoons ketchup
- 1/4 tablespoon oyster sauce
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon red chilli powder, or to taste
- 1 dry red chilli
- 1 tablespoon garlic, minced
- 1/4 cup cashew nuts
- 2 green chillies, sliced
- 1 tablespoon oil, for cooking gravy
- 1 pinch red food coloring, optional
For the Cornflour Slurry
- 1/2 cup water
- 1/2 tablespoon cornflour
For Frying and Garnish
- 1/2 cup oil, for shallow frying, as needed
- 1 teaspoon sesame seeds, for garnish
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the thinly sliced chicken, salt, 1 teaspoon black pepper, 1 1/2 tablespoons soy sauce, 1 teaspoon red chilli powder, 2 tablespoons cornflour, and 1 tablespoon all purpose flour. Mix thoroughly until the chicken is evenly coated.
⏱️ 5 min - 2
Let the chicken marinate at room temperature for 15 minutes.
- 3
While the chicken marinates, prepare the gravy sauce. In a small bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons Thai sweet chilli sauce, 2 1/2 tablespoons ketchup, 1/4 tablespoon oyster sauce, 1/2 teaspoon black pepper, and 1/2 teaspoon red chilli powder. Set aside.
⏱️ 5 min - 4
Prepare the cornflour slurry by mixing 1/2 cup water with 1/2 tablespoon cornflour in a separate small bowl until smooth. Set aside.
⏱️ 2 min - 5
Heat about 1/2 cup of oil in a large wok or deep skillet over medium-high heat for shallow frying. Once hot, carefully add the marinated chicken in batches, ensuring not to overcrowd the pan.
⏱️ 2 min - 6
Shallow fry the chicken until it turns light golden brown and is cooked through, about 3-4 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. Repeat with remaining chicken.
⏱️ 8 min - 7
Drain most of the oil from the wok, leaving about 1 tablespoon. Add the minced garlic, 2 sliced green chillies, and 1 dry red chilli to the wok. Sauté for 1 minute until fragrant.
⏱️ 2 min - 8
Pour the prepared gravy sauce into the wok. Let it come to a gentle simmer, stirring occasionally.
⏱️ 2 min - 9
Stir the cornflour slurry again and then add it to the simmering sauce. Cook, stirring constantly, until the gravy thickens to your desired consistency, about 1-2 minutes. If desired, add a pinch of red food coloring for a vibrant color.
⏱️ 2 min - 10
Add the 1/4 cup cashew nuts and the fried chicken to the thickened gravy. Mix everything until the chicken and cashews are well coated with the sauce.
⏱️ 2 min - 11
Garnish generously with sesame seeds and chopped green onions.
⏱️ 1 min - 12
Serve immediately with fried rice and enjoy!
⏱️ 1 min