Drangon Chicken

INGREDIENTS

For Marination:

• 250g boneless chicken (cut into thin strips)
• 2 tbsp cornflour
• 1/2 tsp black pepper powder
• 1 tbsp all-purpose flour (maida)
• 1/2 tsp red chili powder
• 1/2 tsp ginger-garlic paste
• 1 egg (optional, for extra crispiness)
• 1/2 tsp soy sauce
• Salt to taste
• Oil for frying

For Sauce:

• 1 tbsp oil
• 1 onion (sliced)
• 1 tbsp ginger-garlic (chopped)
• 1/2 capsicum (sliced)
• 1 tbsp soy sauce
• 1 tbsp red chili sauce
• 1 tbsp tomato ketchup
• 1 tsp vinegar
• 1 tbsp honey (optional, for slight sweetness)
• 1/2 tsp black pepper powder
• 1 tsp red chili flakes
• 2 tbsp water
• 1 tsp cornflour (mixed with 2 tbsp water for thickening sauce)

Recipe

Marinate and Fry Chicken

-In a bowl, mix chicken, cornflour, all-purpose flour, chili powder, black pepper, soy sauce, ginger-garlic paste, salt, and egg.

-Coat well and let it rest for 15-20 minutes.

-Heat oil in a pan and deep-fry or shallow-fry the chicken pieces until golden brown and crispy. Remove and set aside.

Prepare the Sauce:

-Heat 1 tbsp oil in a pan, add chopped ginger-garlic and sauté until aromatic.

-Add sliced onions and capsicum, stir-fry on high heat for 2 minutes.

-Add soy sauce, red chili sauce, tomato ketchup, vinegar, honey, black pepper, and chili flakes. Mix well.

-Pour in 2 tbsp water and bring to a boil.

Toss the Chicken

-Add the cornflour slurry (1 tsp cornflour mixed with 2 tbsp water) to thicken the sauce.

-Toss in the fried chicken and mix well so it’s coated evenly in the sauce.

-Add roasted cashews for extra crunch (optional).

Garnish and Serve:

-Sprinkle chopped spring onions and sesame seeds on top.

-Serve hot with fried rice, noodles, or as an appetizer.

Pro Tips:

-✔ For extra crispiness, double-fry the chicken (fry once until golden, remove, then fry again for a crispier texture).

-✔ Adjust spice levels by increasing or reducing red chili flakes and chili sauce.

-✔ For a healthier version, shallow-fry or air-fry the chicken instead of deep-frying.