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4.70
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Dragon Chicken
A spicy sweet, fried chicken gravy, infused with Chinese flavors. Usually eaten with rice or Chinese noodles.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Main Course
Cuisine:
Chinese/Indo Chinese
Servings:
4
servings
Calories:
420
kcal
Author:
Wajiha
Ingredients
Chicken Marination
500
gm
boneless chicken
cut in cubes
1/2
tsp
Salt
1
tsp
White pepper
1
tsp
Garlic powder
or garlic paste
1
large
Egg
2
tbsp
Corn flour
2
tbsp
Flour
2
tbsp
Sriracha sauce
Oil for frying
Sauce
1/4
cup
chili oil
4
cloves
garlic
finely chopped
6
tbsp
Honey
or brown sugar
1
tsp
Red Chili powder
1
pinch
Orange food color
2
tbsp
Vinegar
1/2
tsp
salt
or to taste
Sesame seeds to sprinkle
1
big
red bell pepper
cut in square
1
tbsp
Sriracha sauce
1/3
cup
Tomato paste
1
cup
water
Instructions
Marinate chicken cubes with all the ingredients for chicken marination and cover and refrigerate for minimum 2 hours or overnight
Deep fry the marinated chicken until golden brown and set aside.
In a wok add a tbsp of
chili oil
and saute the bell peppers at high flame, set it aside.
In the same wok, add the remaining chili oil and fry chopped up garlic until brown.
Add in chili powder, stir a bit and add 1 cup of water.
When the water starts to boil, add all the remaining ingredients for the sauce and let it cook for 3 to 4 minutes.
Now add your fried chicken and bell peppers to the sauce and coat evenly.
Cook for another 3 mins to warm up the chicken and dish out.
Top with sesame seeds and chopped green onions.
Notes
You can add more water to create a more saucy dragon chicken.
Nutrition
Serving:
1
serving
|
Calories:
420
kcal
|
Carbohydrates:
38
g
|
Protein:
28
g
|
Fat:
18
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
0.01
g
|
Cholesterol:
80
mg
|
Sodium:
1170
mg
|
Potassium:
745
mg
|
Fiber:
2
g
|
Sugar:
29
g
|
Vitamin A:
543
IU
|
Vitamin C:
14
mg
|
Calcium:
34
mg
|
Iron:
2
mg