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Indo-Chinese Dragon Chicken Dry Restaurant Style

Dragon Chicken

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Dragon chicken is a delicious and popular restaurant-style Indo-Chinese starter or side dish. It is prepared with boneless chicken pieces that are stir-fried along with sauces and other ingredients. It is a sweet and fiery hot spicy dish that is usually served with fried rice, sticky rice, noodles, fried rice, or soup.
Course Side Dish
Cuisine Indo-Chinese
Diet Halal
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 3 minutes
Total Time 33 minutes
Servings 3 servings
Calories 496
Author Sangeetha Vel

Ingredients

For Marination

  • 1½ lb Chicken boneless
  • 2 tsp Ginger Garlic Paste
  • 1 Egg beaten
  • 1 tsp Soy Sauce
  • 1 tbsp Chili Paste
  • 1 tsp Salt
  • 2 tsp All-Purpose Flour
  • 1 tsp Cornstarch

Other Ingredients

  • 1 tsp Ginger chopped
  • 2 tsp Garlic chopped
  • 4 Red Chili dry
  • 2 tsp Cashew Nuts
  • ¼ cup Oil
  • ¼ cup Green Bell Pepper
  • ¼ cup Yellow Bell Pepper
  • 1 tbsp Chili Paste
  • 1 tsp Ketchup
  • 1 tsp Soy Sauce
  • Spring Onions to garnish
  • Chili Oil optional
US Customary - Metric

Instructions

To Marinate the Chicken

  • In a bowl, add boneless chicken pieces, ginger garlic paste, salt, soy sauce, chili paste, pepper powder, egg, all-purpose flour, and corn starch. Mix everything well and rest for 10 to 15 minutes
    Marinated chicken in a bowl

To Fry the Chicken

  • In a pan with medium heat, add ¼ cup of oil and place the marinated chicken pieces one by one and cook for 3 to 5 minutes
    frying the marinated chicken in a pan
  • Flip and fry for another 5 minutes or until it turns golden brown in color
    Fliping and frying the chicken pieces
  • Drain the fried chicken pieces from the pan and reserve for later use
    Golden fried chicken

To Make the Dragon Chicken

  • In the same pan with the remaining oil, add chopped ginger, garlic, dry red chili, cashew nuts, and saute until cashew turns crispy
    sauting ginger,garlic, cashews and red chilies
  • Now add the onion and saute until it turns soft
    sauting onions until soft
  • Add the green and yellow bell peppers and stir fry for 2 minutes
    stir frying the bell peppers
  • Now add soy sauce, ketchup, chili paste and give a nice mix
    Sauting the soy sauce, chili paste and ketchup
  • Add the fried chicken and give a good mix
    Mixing in the fried chicken
  • Finally, garnish with spring onions and now the dragon chicken is ready for you to taste and enjoy
    Mixing the spring onions

To Serve

  • Serve this delicious dragon chicken with fried rice, jeera rice, or noodles of your choice
    Serving the Indo-chinese dragon chicken

Notes

  • Always make sure to use boneless chicken pieces which work best for this particular recipe
  • I have only pan-fried the chicken pieces here, but you can also shallow fry or deep fry them
  • Cashew nuts used here gives a nice flavor and taste to the dish and you can also use sesame seeds to achieve a similar taste
  • I have used a moderate quantity of red chili paste, but you can increase it to achieve a fiery red hot dragon chicken. You can also use red chili oil to give a glowing look to your dish
  • Even though restaurants use Ajinomoto to elevate the taste of the dragon chicken, I totally avoided it to make bit healthier
  • This Indo-Chinese Dragon chicken tastes great with fried rice, noodles, soups, sticky, basmati rice, or just as it is a starter

Nutrition

Serving: 1serving | Calories: 496kcal | Carbohydrates: 14g | Protein: 25g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 136mg | Sodium: 1121mg | Potassium: 554mg | Fiber: 2g | Sugar: 5g | Vitamin A: 904IU | Vitamin C: 123mg | Calcium: 40mg | Iron: 2mg