Go Back

Spicy Dragon Chicken

A crispy, fiery, and sweet Indo-Chinese chicken dish featuring crunchy cashews and a glossy red chili sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: Asian, Indo-Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1 lb chicken breast or thighs cut into thin strips
  • 1 tbsp dark soy sauce
  • 1 tbsp ginger-garlic paste
  • 1 egg white
  • 4 tbsp cornstarch
  • 2 tbsp all-purpose flour
  • 0.5 tsp black pepper
  • 0.5 tsp salt
Sauce & Stir Fry
  • 2 tbsp vegetable oil
  • 0.25 cup cashew nuts halved
  • 4 dried red chilies broken
  • 1 tbsp garlic finely chopped
Sauce Continued
  • 1 tbsp ginger finely chopped
  • 1 medium red onion sliced
  • 0.5 cup bell pepper (capsicum) sliced into strips
  • 2 tbsp chili paste (Sambal)
  • 2 tbsp ketchup
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 2 tbsp spring onions chopped, for garnish
  • 1 tsp sesame seeds for garnish

Equipment

  • Wok or Large Skillet
  • Deep Fryer or Heavy Pot
  • Mixing bowls
  • Wire rack

Method
 

  1. In a bowl, mix chicken strips with soy sauce, ginger-garlic paste, salt, and pepper. Let marinate for 10 minutes. Mix in egg white, flour, and cornstarch to coat well.
  2. Heat oil in a deep pan to 350°F (175°C). Deep fry chicken strips in batches until pale golden and cooked through.
  3. Increase oil heat to 375°F (190°C). Flash fry the chicken a second time for 1-2 minutes until deep golden brown and super crispy. Drain on a wire rack.
  4. Heat 2 tbsp oil in a wok over high heat. Add cashews and dried chilies; fry until cashews are golden.
  5. Add chopped ginger and garlic, sauté for 30 seconds. Add onions and bell peppers, stir-frying for 1 minute to keep them crunchy.
  6. Stir in chili paste, ketchup, soy sauce, sugar, and a pinch of salt. Cook for 1 minute until sauce bubbles.
  7. Toss the fried chicken into the wok, ensuring every piece is coated in the sauce. Turn off heat immediately.
  8. Garnish with spring onions and sesame seeds. Serve immediately with rice.

Notes

For extra gravy, mix 1 tsp cornstarch with 1/4 cup water and add it to the sauce before tossing in the chicken.