Dragon Chicken (Indo-Chinese Restaurant Style)

Dragon Chicken (Indo-Chinese Restaurant Style)

This better than restaurant appetizer has a burst of spicy and umami flavors. Crispy chicken is tossed in a delicious dragon sauce for an amazing appetizer. Serve it with noodles, fried rice, plain rice or any soup.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time20

Cook Time20

Total Time40

Servings4

AuthorSwasthi

Ingredients (1 cup = 240ml )

Red Chili Paste (or use store bought like Sambal Oelek)

15 (20 grams) Kashmiri dried red chilies ( or byadgi or mathania)
¼ cup water to blend (+ ½ cup boiling hot water to soak)

Chicken Marinade

250 grams (10 ounces) boneless chicken (preferably breast)
½ tablespoon (8 grams) garlic (grated or use 1 tbsp ginger garlic paste)
½ tablespoon (6 grams) ginger (grated)
1 teaspoon red chili paste (or use ½ tsp white/black pepper, read notes)
1 teaspoon vinegar (rice or apple vinegar, read notes)
1 teaspoon soya sauce (organic or naturally brewed or use tamari)
⅛ teaspoon sea salt or as needed
1 small egg white (use only 2 tbsps.)
4 tablespoons (40 grams) organic cornstarch or rice flour
2 tablespoon (20 grams) organic all-purpose flour (or unbleached, may use wheat flour)
¾ cup high smoke point oil (or more to deep fry)

To make Dragon Sauce

2 to 3 tablespoons red chili paste (adjust to taste, I use entire prepared chili paste)
1 tablespoon soya sauce (organic or naturally brewed or use tamari)
2½ tablespoons (45ml/ 50 grams) Maggi tomato sauce (or 1½ tbsp ketchup, adjust to taste, can vary depending on brand)
1 to 2 teaspoons vinegar (rice or apple cider, adjust to taste)
1 to 2 teaspoons sugar (or maple syrup, adjust to taste)
¼ cup hot water (to cook the sauce)
2 teaspoons cornstarch dissolved in ⅓ cup water (optional, use for a saucy version)

To Temper

2 tablespoons oil (may use fried oil)
¼ to ½ cup roasted unsalted cashews (40 to 80 g)
2 dried red chilies (broken & deseeded partially)
½ cup (60 grams, 1 small) onion thinly sliced or diced
1 tablespoon (7 grams, 3 cloves) garlic sliced
1 tablespoon (½ inch, 5 g) ginger chopped
1 teaspoon tender coriander stems fine chopped
½ cup (60 grams) bell pepper (capsicum, sliced, any color)
1 (20 grams) spring onion (/scallions chopped, white & greens separated)

How to make the recipe

Deseed dried chilies and soak in boiling hot water, for about 15 to 20 mins. Drain the water and add them to a grinder. Blend with fresh water to a smooth paste. This makes 4 tablespoons chili paste.
Cut chicken to thin stirps of ½ inch by 2 to 3 inch and add to a mixing bowl.
Add salt, ginger garlic paste, soya sauce, black pepper or chili paste, vinegar (omit to use sambal oelek). Mix well and cover. Rest for 20 mins while you prepare the other ingredients.
In a small bowl, stir soya sauce, maggi tomato sauce, sugar, red chili paste, vinegar (omit to use sambal oelek). Taste test to adjust salt and vinegar to your preference. Optionally for a slightly saucy version - In another small bowl, stir together cornstarch and water.

Make the sauce

On a medium high flame, heat oil in a wok to temper. Add red chills, white scallions, ginger, garlic, onions, coriander stems and bell peppers. Stir fry on a high heat for 2 to 3 mins.
Stir in the prepared dragon sauce and hot water. Let cook on a medium high heat until thick and glossy.
Optional - Pour the cornstarch slurry (make sure you mix it first with a spoon). Bring to a boil and let simmer for a minute, until thick and bubbling.
Taste test and adjust sauce to taste. It should be prominently hot, with a slight hint of soya and faintly sour (from tomato sauce). Turn off and keep it warm.

Fry the chicken

When you are ready to fry, on a medium flame heat oil in a deep pan.
Stir in the egg white and coat the chicken well. Mix together both the flour and cornstarch. Sprinkle evenly over the chicken and coat it well. If it is too dry, add a splash of water or egg. But avoid making the batter runny.
Test if the oil is hot enough by dropping a small portion of batter to the hot oil. It should sizzle and rise to the surface without turning too brown.
Gently slide the chicken pieces one by one to the hot oil. Do not overcrowd the pan. Fry without disturbing them for 2 mins. Stir and fry further for another minute, until they turn evenly golden and crisp.
Remove to a wired rack or a steel colander and fry the remaining marinated chicken in batches. Optionally, flash fry (refry) the chicken on a medium high heat just for a minute or 2. Overdoing can make the chicken chewy.
Cool down slightly for 1 to 2 mins.

Assemble Dragon Chicken

Add the fried chicken and roasted cashews. Mix to coat with the dragon sauce. Garnish with spring onion greens.
Serve immediately as an appetizer/ snack or side with fried rice or noodles or soup.

NUTRITION (estimation only)