Dragon Chicken Delight: A Juicy Recipe for Home Cooks
This Dragon Chicken is a spicy and delightful dish perfect for home cooks looking to impress with bold flavors.
Equipment
- Wok
- Large saucepan
- Mixing bowl
Ingredients
- 500 g boneless chicken thigh pieces, cut into strips 3cm or just over 1 inch
- vegetable oil for frying
- 1 small brown onion cut into wedges
- 1 capsicum bell pepper deseeded, roughly chopped (or use ½ red and ½ green if desired)
- ¼ cup salted cashews
- 5 pieces dried red chillies cut in half (or to taste)
- 1 large red chilli finely sliced
- ¼ cup spring onion cut into batons
- steamed rice to serve (optional)
Stir-fry sauce
- ¼ cup tomato ketchup
- 2 tablespoon soy sauce
- 1 tablespoon Thai sriracha sauce
- 1 teaspoon white sugar
- 1 teaspoon Chinese black vinegar
- ½ teaspoon ground black pepper
Batter
- 2 tablespoon plain (all-purpose) flour
- 2 tablespoon rice flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon Kashmiri chilli powder
- 2 cloves garlic grated
- 1 teaspoon ginger finely grated
- 1 unit egg white
- 2 teaspoon soy sauce
Instructions
- Combine ingredients for the stir fry sauce in a bowl. Give everything a good mix to combine, then set aside for later.
- To make the batter, whisk together the plain flour, rice flour, baking powder and salt in a large mixing bowl. Add in the chilli powder, garlic, ginger, egg white, soy sauce and 100ml of water. Mix to combine well. Now add the chicken pieces and ensure they’re all well coated.
- Fill a wok or large saucepan with vegetable oil one-third of the way up. Turn onto medium-high heat. The oil is hot when a wooden chopstick or the end of a wooden spoon will bubble when placed in the oil. Working in batches, carefully remove the chicken pieces from the batter and lower into the hot oil. Cook for 2-3 minutes or until golden brown and crispy. Transfer to a cooling rack set over paper towel to drain. Repeat with the remaining chicken.
- Place a clean wok over high heat. Add 2 tablespoons of vegetable oil then add the onion and stir-fry for half a minute. Then add the capsicum and cashews and stir-fry for a minute. Now add the dried chillies and stir-fry for another half a minute. Add the chicken, stir-fry sauce, fresh red chilli and spring onion. Toss until well combined. Serve with steamed rice, if using.
Nutrition
Serving: 1plateCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg
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