Ingredients
For the Batter
- 300 grams chicken thighs or breast, cut into strips
- 1 teaspoon light soy sauce
- 1 teaspoon vinegar
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon ginger-garlic paste
- Salt to taste (about 1/4 teaspoon)
- 1/4 teaspoon ground black pepper
- 2 tablespoons cornflour (cornstarch)
- 2 tablespoons all-purpose flour (maida)
- 1 large egg white
For the Sauce
- 2 tablespoons oil plus more for deep frying
- 1/4 cup cashew nuts
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 to 3 dry red chilies, broken
- 1/2 cup sliced onion
- 1/4 cup red bell pepper strips
- 1/4 cup green bell pepper strips
- 2 tablespoons sambal oelek or any chili sauce
- 2 tablespoons tomato ketchup
- 1 tablespoon light soy sauce or 1 teaspoon dark soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- Salt to taste (about 1/4 teaspoon)
- 1/4 teaspoon ground black pepper
- 2 teaspoons cornflour mixed with 1/4 cup cold water (cornflour slurry)
- 2 to 3 tablespoons chopped scallion greens (green onions)
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken strips with salt, black pepper, Kashmiri chili powder, vinegar, light soy sauce, and ginger-garlic paste. Mix well to coat the chicken evenly. Add the egg white and mix thoroughly. Then add the all-purpose flour and cornflour, mixing until the batter evenly coats each piece. Cover the bowl and set aside for 15-20 minutes at room temperature or refrigerate overnight to marinate.
- Fry the Chicken Pieces: Heat oil in a heavy-bottomed wok over medium heat. If chicken was refrigerated, bring it to room temperature first. Slide in chicken pieces in batches, frying in hot oil. Leave undisturbed for a few seconds, then turn occasionally with a slotted spoon. Fry until golden brown and crispy on both sides, adjusting the cook time based on thickness. Remove and drain on absorbent paper to remove excess oil.
- Prepare the Sauce Base: In a small bowl, mix sambal oelek, tomato ketchup, light soy sauce, rice vinegar, and sugar until well combined. Set this sauce mixture aside for later.
- Toast Cashew Nuts and Sauté Aromatics: In a clean wok or heavy-bottomed pan, heat 2 tablespoons of oil over medium-high heat. Add cashew nuts and sauté until golden brown; remove and set aside. Next, add minced ginger, garlic, and broken dried red chilies to the hot oil. Sauté until fragrant, about 1 minute.
- Sauté Vegetables: Add the sliced onions, red bell pepper, and green bell pepper strips to the wok. Stir-fry for 2 to 3 minutes until the vegetables are slightly tender but still crisp. Season with salt and ground black pepper.
- Add Sauce and Thicken: Pour the prepared sauce mixture into the wok with vegetables. Stir and cook for 1-2 minutes until it begins to bubble. Stir the cornflour slurry to recombine, then gradually add it to the wok while stirring continuously until the sauce thickens to a glossy consistency.
- Toss Fried Chicken with Sauce: Add the fried chicken pieces along with the toasted cashew nuts into the thickened sauce. Toss everything together well to ensure the chicken and cashews are fully coated with the flavorful sauce.
- Finish and Serve: Stir in chopped scallion greens and mix briefly. Turn off the heat and serve the dragon chicken immediately while hot and crispy.
Notes
- If marinating overnight, bring chicken to room temperature before frying to ensure even cooking.
- Sambal oelek can be substituted with any preferred chili sauce depending on desired heat level.
- Adjust chili powder and dry red chilies to control spiciness.
- Use chicken thighs for juicier results or breast for leaner texture.
- The cornflour slurry is essential to achieve a thick, glossy sauce that clings to the chicken.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Indian, Indo-Chinese
