How to Make Crispy Dragon Chicken | Chinese Cuisine

Dragon Chicken is a renowned Indo-Chinese starter recipe that is prepared with chicken & piquant red sauce. Chicken strips are marinated, deep fried & then sautéed in a tangy sauce. The Chinese dragon chicken is relished across the world because of its sweet & spicy Indo-Chinese taste. It is served as an appetizer or a side dish with chicken fried rice, vegetable fried rice or any Asian rice preparation.

Try your hands on this easy and quick dragon chicken  to kick start lunch, dinner or house parties. I bet you are going to love this crispy dragon chicken recipe.

Follow the cooking instructions given below to learn how to make dragon chicken at home. We have used cashew nuts & Szechwan sauce to add to its already flavorful taste.

Print Recipe

How To Make Spicy Dragon Chicken Chinese Recipe At Home

Course

Starters

Cuisine

Chinese Cuisine

Prep Time

25 minutes

Cook Time

40 minutes

Servings

people

Ingredients

• 800 Gram(s) Boneless Chicken
• 2 Eggs
• 20 Gram(s) Corn Flour
• 20 Gram(s) Salt
• 20 Gram(s) Pepper
• 10 Gram(s) Red Dried Chilies
• 20 Gram(s) Chopped Garlic
• 100 Gram(s) Cashew Nuts / Kaju
• 5 Gram(s) Sugar
• 10 ML Soy Sauce
• 10 ML Vinegar
• 100 ML Sesame oil
• 60 Gram(s) Szechwan Sauce
• 300 ML Edible Oil

Course Starters Cuisine Chinese Cuisine Prep Time 25 minutes Cook Time 40 minutes Servings people Ingredients 800 Gram(s) Boneless Chicken 2 Eggs 20 Gram(s) Corn Flour 20 Gram(s) Salt 20 Gram(s) Pepper 10 Gram(s) Red Dried Chilies 20 Gram(s) Chopped Garlic 100 Gram(s) Cashew Nuts / Kaju 5 Gram(s) Sugar 10 ML Soy Sauce 10 ML Vinegar 100 ML Sesame oil 60 Gram(s) Szechwan Sauce 300 ML Edible Oil

Instructions

1. Slice the chicken pieces into trips of ½ inch each.

   
2. Dip the pieces in egg white & then in cornstarch mixed with a pinch of salt.
3. Heat oil in a wok & fry the chicken pieces until golden brown.

   
4. Drain the fried chicken pieces on a plate & set it aside.

   
5. Fry the cashew nuts in moderately-hot oil until lightly brown & crunchy. You may use canned or packed cashew nuts.

   
6. Slice the long dried pepper in to small circumferential pieces & chop the hot red peppers into finer pieces.

   
7. Take another bowl & add soy sauce, salt, sugar, vinegar & sesame oil to it & mix well.
8. Heat oil in wok. Add chopped garlic, sliced red peppers & spring peppers & stir fry for 3 minutes.

   
9. Add chicken & cashew nuts. Pour the contents of the small bowl containing the mixed sauce into the wok. (Refer Step 7).

   
10. Now add rice wine. Stir fry over high heat for another 2 minutes. Serve hot with chilli flakes or Szechwan sauce.

    

Recipe Notes

Contact Chef: Payal Jethani

If you like this recipe, you may also try:

1. Tandoori Chicken
2. Makhmali Chicken Kebab