DRAGON CHICKEN

I had tasted this in a couple of Chinese restaurants. It is to die for!!! Tastes deadly. As i always enjoyed it, i tried to identify with some of the ingredients which they have used in it. And so the mission to try and replicate it began. I did some research online and found some interesting recipes.

I took tips from a couple and obviously added my own touch, and to my surprise it turned out so yummy.

I was talking to my friend about this recipe, and she highly recommended frying these Chicken Tenders. Typically I go for a more healthy approach, like baking, but she convinced me that for this recipe, it would be 100 times better fried up, I believed her and BOY was she right!!.This recipe is quiet simple , it only has a few steps – coat the chicken in the marinade then and fry. Boom, done. Then all that’s left is mixing and cooking your sauce. Dump all the ingredients together in a sauce pot, whisk together, and simmer until thickened…about 3 minutes. Toss. Easy.

The sauce is so majorly delicious and not TOO spicy. If you can’t stand too much spice, then tone down the chilli paste, but I am telling you it’s not THAT spicy. If you like a lot of spice, add more chilli paste to the sauce. You can test the sauce as you are making it and add more or less as you go…just make it however you like!

The taste of this comes from the crispy cashews, so add a good amount of it. So try this recipe and let me know how it turned out for you..

Boneless Chicken Breast – 500 grams(cut into thin strips like tenders)

Coriander leaves or Spring Onion for garnishing (finely chopped)

Oil for Deep frying

For Marination:

Dark Soya Sauce – 2 tsp

Red Chilli Paste – 1 tbsp (I used my own schezwan sauce, recipe is already on the blog)

Egg – 1

All Purpose Flour / Maida – 1/2 cup

Corn Flour / Corn Starch – 1/4 cup

Ginger Garlic Paste – 1 tblspn

Salt to taste

Pepper – 1 tsp

For Sauce:

Oil – 2 tbsp

Dry Red Chilli – 3

Cashews – 4 tbsp broken into small pieces

Onion – 1 large sliced thinly

Capsicum / Bell Peppers – 1 sliced thinly

Ginger Garlic Paste – 1 tbsp

Red Chilli Paste – 1-2tbsp (again, my own schezwan sauce)

Dark Soya sauce – 1 tbsp or to taste

Tomato Ketchup – 1/4 cup

Salt to taste

Sugar – 2 tsp

Method:

Take chicken in a bowl and add all the marination ingredients. Mix well and let it marinate for 30 mins. Now heat some oil for deepfrying. When the oil is hot drop the chicken in oil and fry till golden. Drain and set aside.

Now heat oil in a frying pan. Add in dry red chilli and cashews and fry till the cashew turn golden brown.

Now add in onions and bell peppers and toss well in the oil.

Add in ginger garlic paste and saute for a min.

Now add in red chilli paste, soy sauce, tomato ketchup, salt, sugar and mix well.

Cook this for a couple of mins till the water evaporates and sauce thickens.

Now add in the fried chicken and toss well in the sauce. Add in chopped coriander or springonion and mix well.

Serve hot.