So, dragon Chicken it is!! We have tasted this recipe in many Indo-Chinese restaurants and this one tops our favorite list. And yeah, she loved what I made 😛
Recipe Courtesy: yummytummyaarthi.com
Boneless Chicken – 200 grams(cut into thin strips), Coriander leaves or Spring Onion for garnishing, Oil for Deep frying
Dark Soya Sauce – 1 tsp, Red Chilli Paste – 2 tsp (ground up dry red chilli), Egg – 1, All Purpose Flour – 1/2 cup, Corn Flour – 1/4 cup, Ginger Garlic Paste – 1 tbspn, Salt to taste, Pepper – 1 tsp
Oil – 1 tbsp, Dry Red Chilli – 3, Cashews – 4 tbsp broken, Onion – 1 large sliced thinly, Capsicum- 1 sliced thinly, Ginger Garlic Paste – 1 tbsp, Red Chilli Paste – 1 tsp, Soya sauce – 1 tsp, Tomato Ketchup – 2 tbsp, Salt to taste, Sugar – 1 tsp
Wash and dry chicken cubes. In a bowl add all the marination ingredients and chicken. Marinate for 15 mins. Heat oil for deep frying. Add the marinated chicken pieces. Drain and set aside.
Heat oil in a pan. Add dry red chillies and cashews and fry till the cashews turn golden brown.
Now add onion and capsicum and toss. Add ginger garlic paste and saute for a minute.
Add red chilly paste, soy sauce, tomato ketchup, salt, sugar and mix well.
Cook for a couple of mins till sauce thickens. Add fried chicken and toss well in the sauce.
Garnish with chopped coriander or spring onion.