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Dragon chicken is a popular dish in the world of Indo-Chinese food (a fusion of Indian and Chinese cuisine). And for good reason – it’s pretty epic! Crispy fried chicken strips, tossed in a spicy, sweet and sour sauce along with cashew nuts, capsicum, onion and chillies. Unleash the dragon…
PREP TIME
20 minutes
COOK TIME
20 minutes
SERVES
4
Ingredients
500g (1 lb) boneless chicken thigh pieces, cut into 3cm (just over 1 inch) strips
vegetable oil, for frying
1 small brown onion, cut into wedges
1 capsicum (bell pepper), deseeded, roughly chopped (or use ½ red and ½ green if you like)
¼ cup salted cashews
5 dried red chillies (or to taste), cut in half
1 large red chilli, finely sliced
¼ cup spring onion (scallion), cut into batons
steamed rice, to serve (optional)
Stir-fry sauce:
¼ cup tomato ketchup
2 tbsp soy sauce
1 tbsp Thai sriracha sauce
1 tsp white sugar
1 tsp Chinese black vinegar*
½ tsp ground black pepper
Batter:
2 tbsp plain (all-purpose) flour
2 tbsp rice flour
1 tsp baking powder
½ tsp sea salt
1 tsp Kashmiri chilli powder*
2 garlic cloves, grated
1 tsp ginger, finely grated
1 egg white
2 tsp soy sauce
Steps
Combine ingredients for the stir fry sauce in a bowl. Give everything a good mix to combine, then set aside for later.
To make the batter, whisk together the plain flour, rice flour, baking powder and salt in a large mixing bowl. Add in the chilli powder, garlic, ginger, egg white, soy sauce and 100ml (3½ fl oz) of water. Mix to combine well. Now add the chicken pieces and ensure they’re all well coated.
Fill a wok or large saucepan with vegetable oil one-third of the way up. Turn onto medium-high heat. The oil is hot when a wooden chopstick or the end of a wooden spoon will bubble when placed in the oil – total Asian mum trick!). Working in batches, carefully remove the chicken pieces from the batter and lower into the hot oil. Cook for 2-3 minutes or until golden brown and crispy. Transfer to a cooling rack set over paper towel to drain. Repeat with the remaining chicken.
Place a clean wok over high heat. Add 2 tablespoons of vegetable oil then add the onion and stir-fry for half a minute. Then add the capsicum and cashews and stir-fry for a minute. Now add the dried chillies and stir-fry for another half a minute. Add the chicken, stir-fry sauce, fresh red chilli and spring onion. Toss until well combined. Serve with steamed rice, if using.
Are dried chillies hot?
Thisfried chicken recipecan be tailored to suit your spice level. If you want your dried chillies spicy, I recommend cutting them up into small pieces –this will release more of the oils and the seeds into the overall dish as youstir-fry. If you aren’t a fan of spicy food or prefer a milder spice level and heat, you can either leave them whole… or leave them out entirely! Also, long dried chillies are less spicy than the short ones.
What is Chinese black vinegar?
Also known as chinkiang vinegar or Zhenjiang vinegar, Chinese black vinegar is a popular condiment inChinese cuisineto add a vibrant acidity to dishes. It’s made from glutinous rice and has a malty, slightly sweet flavour. It also makes a great dipping sauce for dumplings.
What is a substitute for chinkiang vinegar?
If you’re wondering what to use instead of chinkiang vinegar, aka Chinese black vinegar, a good substitution is half balsamic and half white vinegar.
What is Kashmiri chilli powder?
Kashmiri chilli powder is a ground chilli powder is made from Kashmiri chillies, a variety known for its lower heat rating and intense red colour. It’s widely used in Indian cuisine, especially in tandoori and butter chicken. It’s well worth seeking out online or at an Asian grocer to give this dish its colour and smoky flavour. Substitute regular chilli powder and a little sweet paprika if you can’t find this particular variety.
Best-ever chicken recipesChickenChinese cuisineDinnerLunchStir-friesWeekend meals
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- Best-ever chicken recipes
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- Fried chicken
- Chinese cuisine
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What our customers say
5.0
Rated 5.0 out of 5
5.0 out of 5 stars (based on 9 reviews)
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RATE AND REVIEW
Niro
July 18, 2023
Amazing
Absolutely amazing dish! Right amount of spice and the sauce is amazing and all ingredients found in the pantry
Bonnie
June 29, 2023
OMG!!!
Love the Dragon Chicken!!!!
Yvette
April 17, 2023
Amazing Tasty Dish!!
This is probably the best Chinese dish I have cooked so far. Super delicious with lovely spices and cooks perfectly in the Mako wok!!
Popular on Marion's Kitchen
Dragon Chicken
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Ingredients
500g (1 lb) boneless chicken thigh pieces, cut into 3cm (just over 1 inch) strips
vegetable oil, for frying
1 small brown onion, cut into wedges
1 capsicum (bell pepper), deseeded, roughly chopped (or use ½ red and ½ green if you like)
¼ cup salted cashews
5 dried red chillies (or to taste), cut in half
1 large red chilli, finely sliced
¼ cup spring onion (scallion), cut into batons
steamed rice, to serve (optional)
Stir-fry sauce:
¼ cup tomato ketchup
2 tbsp soy sauce
1 tbsp Thai sriracha sauce
1 tsp white sugar
1 tsp Chinese black vinegar*
½ tsp ground black pepper
Batter:
2 tbsp plain (all-purpose) flour
2 tbsp rice flour
1 tsp baking powder
½ tsp sea salt
1 tsp Kashmiri chilli powder*
2 garlic cloves, grated
1 tsp ginger, finely grated
1 egg white
2 tsp soy sauce
Steps
Combine ingredients for the stir fry sauce in a bowl. Give everything a good mix to combine, then set aside for later.
To make the batter, whisk together the plain flour, rice flour, baking powder and salt in a large mixing bowl. Add in the chilli powder, garlic, ginger, egg white, soy sauce and 100ml (3½ fl oz) of water. Mix to combine well. Now add the chicken pieces and ensure they’re all well coated.
Fill a wok or large saucepan with vegetable oil one-third of the way up. Turn onto medium-high heat. The oil is hot when a wooden chopstick or the end of a wooden spoon will bubble when placed in the oil – total Asian mum trick!). Working in batches, carefully remove the chicken pieces from the batter and lower into the hot oil. Cook for 2-3 minutes or until golden brown and crispy. Transfer to a cooling rack set over paper towel to drain. Repeat with the remaining chicken.
Place a clean wok over high heat. Add 2 tablespoons of vegetable oil then add the onion and stir-fry for half a minute. Then add the capsicum and cashews and stir-fry for a minute. Now add the dried chillies and stir-fry for another half a minute. Add the chicken, stir-fry sauce, fresh red chilli and spring onion. Toss until well combined. Serve with steamed rice, if using.
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Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
MK Daily
About Us
Shop
WORK WITH US
Media Partnerships
Content Production
GET HELP
Contact Us
Shipping and Delivery
Returns and Exchanges
@2021 Marion's Kitchen
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