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Dragon Chicken

A spicy, crunchy chicken dish tossed in a tangy Schezwan-style sauce, perfect for dinner or as a party snack.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Main Course
Cuisine: Chinese, Indo-Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Marinade and Coating
  • 300 g Chicken Breast (cut into strips)
  • 1 tsp Salt
  • 1 tsp Degi Mirch
  • 1 tbsp Ginger Garlic Paste
  • 1/2 tsp White Pepper Powder
  • 1 Egg Egg
  • 2 tbsp Cornflour
  • Oil to Deep Fry Sufficient for deep frying
Sauce and Vegetables
  • 2 tbsp Oil
  • 2 tbsp Garlic (chopped)
  • 2 Dried Red Chillies
  • 7-8 Cashewnuts
  • 2 pcs Chilies Green chillies
  • 1 Small Onion Sliced
  • 1/4 pc Green Capsicum Sliced
  • 1/4 pc Red Yellow Bell Pepper Sliced
  • 1/4 pc Yellow Bell Pepper Sliced
  • 1/2 Cup Water
  • 1/2 tsp Salt
  • 1 tsp Aromat Powder
  • 2 tbsp Schezwan Sauce
  • 1 tsp Vinegar
  • 1 tsp Light Soya Sauce
  • 2 tbsp Tomato Sauce or Ketchup
Garnish
  • 2 tbsp Spring Onion Greens Chopped
  • 1 tsp Sesame Seeds

Method
 

Preparation
  1. Cut chicken breast into strips.
  2. Marinate chicken with salt, ginger garlic paste, degi mirch, and white pepper powder; let rest for 30 minutes.
  3. Add egg and cornflour; mix well and deep fry for 2-3 minutes until golden.
Cooking
  1. Heat oil in a pan. Add chopped garlic and dried red chillies; sauté until garlic is slightly brown.
  2. Add cashewnuts and green chillies; sauté for a few seconds.
  3. Add sliced onions and bell peppers; sauté for 30-40 seconds.
  4. Add water and mix well.
  5. Add salt, aromat powder, schezwan sauce, vinegar, light soya sauce, and tomato sauce; mix well.
  6. Flash fry the cooked chicken in the hot pan for 1 minute, ensuring the sauce coats the chicken.
Garnishing
  1. Turn off heat, garnish with spring onion greens and sesame seeds, and serve hot.

Notes

Serve hot with steamed rice, fried rice, or noodles. Try adding a side salad or steamed vegetables for a balanced plate. Store any leftovers in an airtight container and refrigerate for up to 2 days.