Dragon Chicken

Dragon Chicken is a Indo Chinese Dish which is a little spicy dry dish. I tasted the dish in a Chinese restaurant in India and fell in love with it.

The ingredients are simple and the process to make is simple too.

The dish can be served as an appetizer or along with fried rice. 

Preparation Time: 10 minutes 

Marinating Time: 15-20 minutes 

Cook Time: 20 minutes 

Serves: 4

Ingredients:

To marinate:

Chicken Thighs: 500 gms cut in long thin strips (you can use different cuts per choice)

Red chili paste: 2 teaspoons 

Ginger garlic paste: 1 tablespoon 

Egg : 1

All purpose flour/Maida: 1/2 cup 

Corn starch: 1/4 cup 

Soy sauce: 2 teaspoons 

Ground pepper: 1 teaspoon 

Salt to taste 

Ajinomoto: 1 teaspoon 

For sauce:

Dry red chilies: 3-4

Onion : 1 sliced thinly 

Green pepper/capsicum: 1 small sliced thinly 

Ginger garlic paste: 1 tablespoon 

Tomato ketchup: 1/4 cup 

Red chili paste: 1 tablespoon 

Soy sauce: 1 teaspoon 

Sugar : 1 teaspoon 

Water: 1/4 cup 

Method:

Take all ingredients listed for marinating, mix well and marinate them for 15-20 minutes.

Heat oil for deep frying and fry the chicken to golden color in 2-3 batches. Each Bach should take about 6-8 minutes.

Heat oil in a pan, add dry red chilies and fry for 1 minute. Add onions and green pepper. Sauté them on high heat for 2 minutes, add ginger garlic paste and fry for 30 seconds. Add all sauces, mix well and cook for 1 minute. Add water and cook for 1 minute. Simmer the stove and add fried chicken. Toss well to coat. Turn off stove.

Serve hot with fried rice or as an appetizer.