Dragon Chicken

Dragon Chicken

Dragon Chicken in restaurtant style

I had recently visited a chinese joint along with my office collegues. I wanted something spicy as usual and I ordered for Dragon Chicken. And trust me I was bowled over with the flavours and taste. It had lots of crunch cashews and the chicken was nice and crispy. The flavours just seem to burst in my mouth with the right amount of spices. I knew right then I have to add this receipe in my website. After a some quick search and with some inputs from my Asian friends. I have managed to get this receipe right. I tried it at home and it came almost the same way I had in the restaurant.

Few changes I have made is I have used the whole chicken insted of boneless chicken. Insted of only using the green capsicum I have used a mix of green and red capsicum. I used more of the cashews which I had at home so that whenever I took a morsel I get the crunch cashews which tasted very nice. Check out the receipe below:

Ingredients:

500 gms bonless chicken cut into strips
2 spring onions chopped for garnishing (the green part)
Oil for deep frying
Red and Green capsicum thickly sliced
2-3 tbsp Oil
1 large onion sliced thickly
handful of cashews cut into half
8-10 dried red chillies (adjust as per taste)
1 tbsp chopped garlic
1 tbsp chopped ginger

For Marination:
1/2 cup corn flour
1/2 cup flour (maida)
2 tbsp red paste (I did not have the red paste so instead I used the red chilly powder)
1 tbsp soy sauce
1/2 tsp sugar
1 egg
1 tbsp hot chilly sauce
salt to taste
1/2 tsp ajinomoto (MSG)
1 tbsp ginger garlic paste
1/2 tsp pepper powder (optional)

For the Curry sauce:
1 tsp soy sauce
1 tsp red chilly paste
1/2 tsp ajinomot0
Salt to taste
Sugar 1/2 tsp
1/2 tsp white vinegar
1 tbsp tomato ketchup

Method:

  • In a bowl marinate the chicken with the ingredients mentioned under marination. Keep it aside for around 1/2 hour.
  • Take a deep pan and heat. Add oil enough for frying the marinated chicken.
  • Once the oil the hot, deep fry the chicken till it is nice and crisy and cooked from inside.
  • Fry all the chicken in batches and keep aside.
  • Meanwhile in a small cup, mix all the sauce ingredients and keep it aside.
  • In a deep frying pan, add around 3-4 tbsp of oil. Use the oil which you had fried the chicken. This gives some extra flavour.
  • Add the chopped ginger and garlic. I have used the whole ginger and garlic. This gives an extra flavour to the receipe. Fry till it is almost brown in colour.
  • Now add the dried red chilly, breaking into half. Add the cashews also. Roast till the cashews get a nice light brown colour.
  • Add the sliced onion and capsicum and fry it for about 5-7 minutes. It should look crunchy.
  • Add the sauce mixture and mix it nicely.  Add 3-4 tbsp of water if it looks dry.
  • When the sauce thickens add the fried chicken and mix it very well.
  • Cook for another 3-4 minutes till the chicken is nicely coated with the whole sauce.
  • Remove from fire.
  • Transfer to a serving bowl and garnish with chopped green onion.

This goes very well with plain basmati rice / Jasmine rice or you can have it with chappati or bread or Kerala parotha.

Enjoy and let me know your views!!!

 

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