Description
Experience the vibrant flavors of Indo-Chinese cuisine with this Classic Indo Chinese Dragon Chicken. This dish features crispy chicken pieces coated in a sweet-spicy-tangy sauce that will impress your taste buds.
Ingredients
Scale
- Boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tablespoon ginger-garlic paste
- 1 tablespoon light soy sauce
- 1/2 teaspoon white pepper powder
- 1 egg
- 3 tablespoons cornstarch (or 2 tablespoons cornstarch and 1 tablespoon all-purpose flour)
- Fresh garlic, finely minced
- Fresh ginger, finely minced
- Dried red chilies (Kashmiri or regular)
- Diced red bell pepper
- Diced green bell pepper
- Diced onions
- 2 tablespoons light soy sauce
- 1–2 tablespoons red chili sauce
- 2 tablespoons tomato ketchup
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 tablespoon cornstarch (for slurry)
- Neutral oil (vegetable, canola, or sunflower) for deep frying
- Fresh spring onion greens (scallions) for garnish
- Toasted sesame seeds for garnish
Instructions
- Prepare and marinate the chicken by combining the chicken pieces with ginger-garlic paste, light soy sauce, white pepper powder, egg, and cornstarch in a bowl. Mix thoroughly and let it marinate for at least 30 minutes.
- Heat oil in a deep pan or wok to 350-375°F (175-190°C). Fry the marinated chicken pieces in batches for 4-6 minutes until golden brown and crispy. Remove and drain on paper towels.
- Prepare the Dragon Sauce by draining most of the oil from the pan, leaving 1-2 tablespoons. Heat the remaining oil and sauté minced ginger, garlic, and dried red chilies until fragrant. Add diced onions and bell peppers, sautéing for 2-3 minutes.
- In a bowl, whisk together light soy sauce, red chili sauce, tomato ketchup, white vinegar, and sugar. Pour this mixture into the pan and add water or vegetable broth, bringing it to a simmer.
- Thicken the sauce by mixing cornstarch with cold water until smooth. Gradually add the slurry to the simmering sauce, stirring continuously until thickened.
- Combine the fried chicken with the thickened sauce, tossing well to coat. Cook for 1-2 minutes, then remove from heat and garnish with spring onion greens and toasted sesame seeds.
- Serve immediately with steamed rice, fried rice, or Hakka noodles.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Deep frying and stir-frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For a vegetarian version, substitute chicken with firm tofu or paneer. Adjust the spice level by varying the amount of red chili sauce and dried chilies used.