Dragon Chicken
Dragon Chicken is an Indo-Chinese dish with crispy fried chicken in a spicy, sweet and sour sauce.
Equipment
- Wok
- large saucepan
- mixing bowl
Ingredients
Chicken and Vegetables
- 500 g boneless chicken thigh pieces cut into 3cm strips
- ml vegetable oil for frying
- 1 small brown onion cut into wedges
- 1 capsicum (bell pepper) deseeded and roughly chopped
- ¼ cup salted cashews
- 5 dried red chillies cut in half
- 1 large red chilli finely sliced
- ¼ cup spring onion (scallion) cut into batons
- steamed rice to serve (optional)
Stir-fry Sauce
- ¼ cup tomato ketchup
- 2 tablespoon soy sauce
- 1 tablespoon Thai sriracha sauce
- 1 teaspoon white sugar
- 1 teaspoon Chinese black vinegar
- ½ teaspoon ground black pepper
Batter
- 2 tablespoon plain (all-purpose) flour
- 2 tablespoon rice flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon Kashmiri chilli powder
- 2 cloves garlic grated
- 1 teaspoon ginger finely grated
- 1 egg white
- 2 teaspoon soy sauce
- 100 ml water
Instructions
Preparation
- Combine ingredients for the stir fry sauce in a bowl. Give everything a good mix to combine, then set aside for later.
- To make the batter, whisk together the plain flour, rice flour, baking powder and salt in a large mixing bowl. Add in the chilli powder, garlic, ginger, egg white, soy sauce and water. Mix to combine well. Now add the chicken pieces and ensure they’re all well coated.
Cooking
- Fill a wok or large saucepan with vegetable oil one-third of the way up. Turn onto medium-high heat. The oil is hot when a wooden chopstick or the end of a wooden spoon will bubble when placed in the oil.
- Working in batches, carefully remove the chicken pieces from the batter and lower into the hot oil. Cook for 2-3 minutes or until golden brown and crispy. Transfer to a cooling rack set over paper towel to drain. Repeat with the remaining chicken.
- Place a clean wok over high heat. Add 2 tablespoons of vegetable oil then add the onion and stir-fry for half a minute. Then add the capsicum and cashews and stir-fry for a minute. Now add the dried chillies and stir-fry for another half a minute.
- Add the chicken, stir-fry sauce, fresh red chilli and spring onion. Toss until well combined. Serve with steamed rice, if using.
Notes
For added heat, adjust the amount of dried red chillies to taste.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg
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