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Dragon Chicken (Indo-Chinese Restaurant Style)

This better than restaurant appetizer has a burst of spicy and umami flavors. Crispy chicken is tossed in a delicious dragon sauce for an amazing appetizer. Serve it with noodles, fried rice, plain rice or any soup.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

  • 15 (20 grams) Kashmiri dried red chilies (( or byadgi or mathania))
  • ¼ cup water ( to blend (+ ½ cup boiling hot water to soak))
  • 250 grams (10 ounces) boneless chicken ( (preferably breast))
  • ½ tablespoon (8 grams) garlic ( (grated or use 1 tbsp ginger garlic paste))
  • ½ tablespoon (6 grams) ginger ( (grated))
  • 1 teaspoon red chili paste ((or use ½ tsp white/black pepper, read notes))
  • 1 teaspoon vinegar ( (rice or apple vinegar, read notes))
  • 1 teaspoon soya sauce ( (organic or naturally brewed or use tamari))
  • ⅛ teaspoon sea salt (or as needed)
  • 1 small egg white ((use only 2 tbsps.))
  • 4 tablespoons (40 grams) organic cornstarch or rice flour
  • 2 tablespoon (20 grams) organic all-purpose flour ( (or unbleached, may use wheat flour))
  • ¾ cup high smoke point oil ((or more to deep fry))
  • 2 to 3 tablespoons red chili paste ( (adjust to taste, I use entire prepared chili paste))
  • 1 tablespoon soya sauce ((organic or naturally brewed or use tamari))
  • 2½ tablespoons (45ml/ 50 grams) Maggi tomato sauce ( (or 1½ tbsp ketchup, adjust to taste, can vary depending on brand))
  • 1 to 2 teaspoons vinegar ( (rice or apple cider, adjust to taste))
  • 1 to 2 teaspoons sugar ( (or maple syrup, adjust to taste))
  • ¼ cup hot water ((to cook the sauce))
  • 2 teaspoons cornstarch ( dissolved in ⅓ cup water (optional, use for a saucy version))
  • 2 tablespoons oil ((may use fried oil))
  • ¼ to ½ cup roasted unsalted cashews ( (40 to 80 g))
  • 2 dried red chilies ((broken & deseeded partially))
  • ½ cup (60 grams, 1 small) onion ( thinly sliced or diced)
  • 1 tablespoon (7 grams, 3 cloves) garlic ( sliced)
  • 1 tablespoon (½ inch, 5 g) ginger (chopped)
  • 1 teaspoon tender coriander stems ( fine chopped)
  • ½ cup (60 grams) bell pepper ((capsicum, sliced, any color))
  • 1 (20 grams) spring onion ((/scallions chopped, white & greens separated))

Method
 

  1. Deseed dried chilies and soak in boiling hot water, for about 15 to 20 mins. Drain the water and add them to a grinder. Blend with fresh water to a smooth paste. This makes 4 tablespoons chili paste.
  2. Cut chicken to thin stirps of ½ inch by 2 to 3 inch and add to a mixing bowl.
  3. Add salt, ginger garlic paste, soya sauce, black pepper or chili paste, vinegar (omit to use sambal oelek). Mix well and cover. Rest for 20 mins while you prepare the other ingredients.
  4. In a small bowl, stir soya sauce, maggi tomato sauce, sugar, red chili paste, vinegar (omit to use sambal oelek). Taste test to adjust salt and vinegar to your preference. Optionally for a slightly saucy version - In another small bowl, stir together cornstarch and water.
  5. Make the sauce
  6. Fry the chicken
  7. Assemble Dragon Chicken

Nutrition

Serving: 1gCalories: 360kcalCarbohydrates: 22gProtein: 17gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 40mgSodium: 566mgPotassium: 350mgFiber: 2gSugar: 5gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For optimal doneness, ensure the chicken reaches an internal temperature of 165°F (75°C) and has a golden-brown exterior for the perfect texture.
  • To prevent the sauce from breaking, maintain a gentle simmer and avoid high heat once the chicken is added; this helps keep the sauce smooth and cohesive.
  • If you prefer a milder dish, start with half the amount of chili paste and gradually add more to taste, ensuring you don’t overwhelm the flavors.
  • For a quicker marinade, 30 minutes will suffice to infuse the chicken with flavor, although letting it sit for 2 hours or overnight will yield a richer taste.
  • Store any leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop over low heat to maintain the chicken's tenderness and prevent drying out.

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