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A close-up shot of crispy Dragon Chicken, showing the glossy texture of the spicy Indo-Chinese sauce and garnished with spring onions.
FL Recipes

Dragon Chicken Recipe (Restaurant-Style)

This Dragon Chicken Recipe delivers a restaurant-quality dish right at home. Learn how to make perfectly crispy fried chicken tossed in a fiery, sweet, and savory Indo-Chinese sauce with cashews and peppers.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: Asian, Indo-Chinese
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 lb boneless, skinless chicken breast cut into 1-inch cubes
  • 1 tbsp ginger-garlic paste
  • 1 tbsp soy sauce
  • 1/2 tsp white pepper powder
  • 1 large egg beaten
For the Coating & Frying
  • 1/2 cup corn flour
  • 1/4 cup all-purpose flour
  • Oil for deep frying
For the Dragon Sauce
  • 8-10 dried red chilies soaked in hot water and ground to a paste
  • 1 tbsp garlic finely chopped
  • 1 tsp ginger finely chopped
  • 1 tbsp soy sauce
  • 2 tbsp tomato ketchup
  • 1 tsp white vinegar
  • 1/4 cup cashew nuts fried until golden
  • 1/2 onion thinly sliced
  • 1/2 bell pepper (any color) thinly sliced
  • 2 tbsp spring onions chopped, for garnish

Equipment

  • 1 Wok or Deep Pan
  • 3 Mixing Bowls

Method
 

Marinate the Chicken
  1. In a medium bowl, combine the chicken pieces with ginger-garlic paste, 1 tbsp soy sauce, white pepper powder, and the beaten egg. Mix thoroughly to coat each piece.
  2. Cover and let it marinate for at least 30 minutes in the refrigerator.
Fry the Chicken
  1. In a separate bowl, whisk together the corn flour and all-purpose flour.
  2. Heat oil for deep-frying in a wok or large pan over medium-high heat to about 350°F (175°C).
  3. Dredge each marinated chicken piece in the flour mixture, ensuring it's fully coated. Shake off any excess flour.
  4. Carefully place the chicken pieces into the hot oil in a single layer, without overcrowding. Fry in batches if necessary.
  5. Fry for about 4-5 minutes per side, until the chicken is golden brown, crispy, and cooked through. Remove with a slotted spoon and drain on a wire rack.
Make the Sauce and Assemble
  1. In the same wok, remove all but 1 tablespoon of oil. Add the chopped garlic and ginger and sauté for 30 seconds until aromatic.
  2. Add the red chili paste and cook for 1 minute, stirring constantly.
  3. Stir in 1 tbsp soy sauce, tomato ketchup, and vinegar. Mix well.
  4. Add the sliced onions, bell peppers, and fried cashew nuts. Sauté for 2-3 minutes until the vegetables are tender-crisp.
  5. Add the crispy fried chicken to the wok. Toss everything together quickly to coat the chicken evenly in the sauce.
  6. Garnish with chopped spring onions and serve immediately.

Nutrition

Calories: 480kcalProtein: 35gFat: 25gFiber: 3g

Notes

For an extra crispy coating, you can double-fry the chicken. Fry it once until lightly golden, let it cool slightly, then fry again for 1-2 minutes until deep golden brown.
Adjust the number of dried red chilies based on your preferred spice level.
Ensure you toss the chicken in the sauce just before serving to maintain maximum crispiness.
Keyword chicken stir fry,Dragon Chicken,spicy chicken

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