Dragon Chicken: The Ultimate Dragon Chicken Recipe
Introduction to Dragon Chicken
Dragon Chicken is a delightful dish that brings together the vibrant flavors of Indo-Chinese cuisine. With its crispy chicken coated in a spicy, tangy sauce, this dish is perfect for anyone looking to spice up their meal. Whether you’re planning a family dinner or hosting a gathering, Dragon Chicken is sure to impress with its bold flavors and enticing aroma. Let’s dive into this exciting culinary adventure!
A Personal Story Behind My Dragon Chicken Journey
Growing up, my family often indulged in Indo-Chinese food during special occasions. Dragon Chicken was a standout dish that always brought smiles to our faces. I remember the first time I attempted to make it myself; the excitement and fragrance that filled my kitchen were unforgettable. Over the years, I have perfected this recipe, and I can’t wait to share it with you!
What Makes This Dragon Chicken Recipe Special?
What sets this Dragon Chicken recipe apart is the unique blend of spices and the method of preparation. The combination of Kashmiri dried red chilies gives it a vibrant color and a mild heat, making it suitable for all ages. The crispy chicken, coated in a flavorful dragon sauce, creates a delicious contrast that is simply irresistible. Plus, this dish is versatile; it can be served as an appetizer or a main course, making it a great addition to any meal.
The Full Dragon Chicken Recipe
Ingredients
- 15 Kashmiri dried red chilies
- ¼ cup water
- 10 ounces boneless chicken
- ½ tablespoon garlic, minced
- ½ tablespoon ginger, minced
- 1 teaspoon red chili paste
- 1 teaspoon vinegar
- 1 teaspoon soy sauce
- ⅛ teaspoon sea salt
- 1 small egg white
- 4 tablespoons organic cornstarch
- 2 tablespoons organic all-purpose flour
For Dragon Sauce:
- ¾ cup high smoke point oil
- 2 to 3 tablespoons red chili paste
- 1 tablespoon soy sauce
- 2½ tablespoons Maggi tomato sauce
- 1 to 2 teaspoons vinegar
- 1 to 2 teaspoons sugar
- ¼ cup hot water
- 2 teaspoons cornstarch dissolved in ⅓ cup water
- 2 tablespoons oil
- ¼ to ½ cup roasted unsalted cashews
- 2 dried red chilies
- 1 small onion, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon tender coriander stems
- ½ cup bell pepper, sliced
- 1 spring onion, chopped
Instructions
- Soak the dried chilies in boiling water for 15-20 minutes. This will soften them, making it easier to blend into a smooth paste.
- While the chilies are soaking, cut the boneless chicken into thin strips. Marinate the chicken with sea salt, minced ginger, minced garlic, soy sauce, red chili paste, and vinegar. Let it rest for 20 minutes to absorb the flavors.
- In a small bowl, mix together the soy sauce, Maggi tomato sauce, sugar, red chili paste, and vinegar for the dragon sauce. Set aside.
- In a wok, heat some oil and stir-fry the soaked red chilies, spring onions, minced ginger, minced garlic, chopped onion, coriander stems, and sliced bell peppers until they are fragrant and slightly soft, about 2-3 minutes.
- Add the dragon sauce to the wok and cook until it thickens, stirring continuously to combine the flavors. This should take about 5 minutes.
- In a separate pan, heat oil over medium-high heat. Coat the marinated chicken strips with egg white, then dust with cornstarch and all-purpose flour. Fry the chicken in batches until golden and crispy, about 4-5 minutes per batch. Make sure not to overcrowd the pan!
- Once all the chicken is fried, toss it in the wok with the dragon sauce and add the roasted cashews. Stir gently to coat the chicken evenly. Garnish with spring onion greens before serving.
Serving Suggestions and Variations for Dragon Chicken
Dragon Chicken can be served as a delightful appetizer on its own or paired with fried rice, noodles, or soup for a complete meal. For those looking to modify the recipe, consider adding vegetables like broccoli or carrots for extra nutrition. You can also adjust the spice level by reducing the amount of red chili paste or adding more sugar to balance the heat. Enjoy this dish with a chilled drink to complement the flavors!
Frequently Asked Questions About Dragon Chicken
- Can I make Dragon Chicken ahead of time? Yes, you can prepare the chicken and sauce in advance and combine them just before serving to maintain the crispiness.
- How can I store leftovers? Store any leftover Dragon Chicken in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer for best results.
- Is this dish spicy? The spice level can be adjusted to your preference. Use less red chili paste for a milder version.
Dragon Chicken
Equipment
- Wok For stir-frying ingredients.
- Pan For frying chicken.
Ingredients
Main Ingredients
- 15 units Kashmiri dried red chilies soaked in water
- 0.25 cup water for soaking chilies
- 10 ounces boneless chicken cut into strips
- 0.5 tablespoon garlic minced
- 0.5 tablespoon ginger minced
- 1 teaspoon red chili paste
- 1 teaspoon vinegar
- 1 teaspoon soy sauce
- 0.125 teaspoon sea salt
- 1 small egg white
- 4 tablespoons organic cornstarch
- 2 tablespoons organic all-purpose flour
Instructions
- Soak the dried chilies in boiling water for 15-20 minutes. This will soften them, making it easier to blend into a smooth paste.
- While the chilies are soaking, cut the boneless chicken into thin strips. Marinate the chicken with sea salt, minced ginger, minced garlic, soy sauce, red chili paste, and vinegar. Let it rest for 20 minutes to absorb the flavors.
- In a small bowl, mix together the soy sauce, Maggi tomato sauce, sugar, red chili paste, and vinegar for the dragon sauce. Set aside.
- In a wok, heat some oil and stir-fry the soaked red chilies, spring onions, minced ginger, minced garlic, chopped onion, coriander stems, and sliced bell peppers until they are fragrant and slightly soft, about 2-3 minutes.
- Add the dragon sauce to the wok and cook until it thickens, stirring continuously to combine the flavors. This should take about 5 minutes.
- In a separate pan, heat oil over medium-high heat. Coat the marinated chicken strips with egg white, then dust with cornstarch and all-purpose flour. Fry the chicken in batches until golden and crispy, about 4-5 minutes per batch. Make sure not to overcrowd the pan!
- Once all the chicken is fried, toss it in the wok with the dragon sauce and add the roasted cashews. Stir gently to coat the chicken evenly. Garnish with spring onion greens before serving.