Name: Dragon Chicken recipe by Trisha Rudra at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: For the Chicken ---; Boneless Chicken Breast – 500 grams (cut into thin strips); Dark Soy Sauce – 2 tsp; Red Chili Paste – 1 tbsp (ground up dry red chili); Egg – 1; All Purpose Flour/Maida – 1/2 cup; Corn Flour/Corn Starch – 1/4 cup; Ginger Garlic Paste – 1 tbsp; Salt to taste; Pepper – 1 tsp; Oil for frying; For the Gravy:; Cashews – 15 to 20 halves; Onions – 1 large or 2 small, thinly sliced; Capsicum – 1 large, thinly sliced; Ginger-Garlic paste – 1 tbsp; Red Chili paste/Kashmiri Red Chili powder – 1 tbsp; Tomato Sauce/Ketchup – 2 tbsp; Dark Soy Sauce – 1 tbsp; Salt – to taste; Sugar – 1 & 1/4 tsp; Pepper powder – 1/4 tsp

ABOUT Dragon Chicken RECIPE

No fire breathing dragons, just loads of boneless chicken strips in a fiery gravy topped with peppers and cashew nuts. The recipe is probably an invention of the Indo-Chinese kind, but tastes absolutely delicious and works great for quick weekday meals!

Ingredients Serving: 2

For the Chicken ---
Boneless Chicken Breast – 500 grams (cut into thin strips)
Dark Soy Sauce – 2 tsp
Red Chili Paste – 1 tbsp (ground up dry red chili)
Egg – 1
All Purpose Flour/Maida – 1/2 cup
Corn Flour/Corn Starch – 1/4 cup
Ginger Garlic Paste – 1 tbsp
Salt to taste
Pepper – 1 tsp
Oil for frying
For the Gravy:
Cashews – 15 to 20 halves
Onions – 1 large or 2 small, thinly sliced
Capsicum – 1 large, thinly sliced
Ginger-Garlic paste – 1 tbsp
Red Chili paste/Kashmiri Red Chili powder – 1 tbsp
Tomato Sauce/Ketchup – 2 tbsp
Dark Soy Sauce – 1 tbsp
Salt – to taste
Sugar – 1 & 1/4 tsp
Pepper powder – 1/4 tsp

Instructions

Cut the chicken into 1 inch sized long strips. In a mixing bowl, to the chicken, add the ingredients listed under ‘marination’, and mix well. (The marinade should be semi-thick, like pudding).
Keep aside for 15 mins. Heat oil in a deep-bottomed vessel, and when hot, fry the chicken strips for 2 to 3 mins, until golden and crisp.
Drain and keep aside. Now use 2 tbsp of the same oil in a frying pan to fry the cashews until golden.
Reserve half, and to the rest add the sliced onion and capsicum. Toss well, and let them turn translucent.
Add ginger garlic paste, saute well, and cover the pan with a lid. Let the onion and capsicum soften a bit, and uncover the lid after 2 to 3 mins.
Season with red chili paste or Kashmiri red chili powder, Soy sauce, Tomato sauce, sugar and mix well.
Let the gravy simmer for a few minutes, and add the fried chicken.
Toss the chicken with the sauce well, and add 1/4 cup of water mixed with 1 tbsp of cornflour. (this is optional, if you want a dry appetizer, skip this step).
Let the gravy simmer and coat the chicken well for 2 to 3 mins, and lastly garnish with the remaining fried cashews.
Give a last stir, and switch off the heat. Serve Dragon Chicken with Fried Rice or Noodles.

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