Dragon Chicken | Fried Chicken | Chicken Fry

Chicken
Indo-Chinese Cuisine
Starters
Non-veg Thali
Non-Veg
Side dish for Roti
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Today’s Sunday special post is Spicy Dragon Chicken. It is one of the easiest Indo-Chinese chicken dishes. It tastes irresistibly good and looks very appetizing due to its vibrant red color. I just love this recipe so much that whenever I prepare fried rice, the side dish choice goes for dragon chicken. Check out the yummy recipe below which will make your tummy twirl..:)

Ingredients

Boneless chicken breast - ½ kg

Soya sauce - 2 tsp

Egg - 1

Red chilly paste - 2 tsp

Corn flour -2 tbsp

Maida / all purpose flour - 2 tbsp

Ginger garlic paste - 1 tsp

Pepper pwd - ½ tsp

Salt to taste

Oil to deep fry

To prepare Gravy:

Oil -2 tbsp

Cashews - 6 to 8

Onions - 2

Ginger garlic paste - 1 tsp

Capsicum sliced - ¼ cup

Soya sauce - 1 tsp

Sugar - ½ tsp

Tomato ketchup -2 tbsp

Red chilly sauce - 1 tbsp

Corn flour paste - 2 tbsp

Fresh coriander leaves & spring onions to garnish

Salt to taste

Instructions

1.

Wash and slice boneless chicken to lengthwise pieces

2.

Prepare a marinade with the ingredients given above for marination

3.

Add chicken and mix well so that the chicken is coated with spices well

4.

Allow to marinate for 30 mins

5.

Heat oil in a frypan

6.

Drop the marinated chicken pieces gently

7.

Deep fry till the chicken is cooked crisp and brown

8.

Drain in kitchen tissue and set aside

9.

Heat 2 tbsp oil in a frypan

10.

Add cashews and red chilly

11.

Saute for a minute and add sliced onions

12.

Fry till transculent

13.

Add ginger garlic paste and continue sautéing for few more seconds

14.

Now add sliced capsicum and toss

15.

Now add soya sauce, salt, sugar, tomato ketchup, red chilly sauce and mix well

16.

Mix well and cook in low medium flame for 2 to 3 mins

17.

Add 1 cup of water and corn flour paste

18.

Stir until it thickens and comes to boil

19.

Now add the fried chicken and toss well in the sauce

20.

Mouthwatering Dragon Chicken is ready

21.

Sprinkle freshly chopped coriander leaves and spring onions

22.

Serve hot with fried rice, noodles or with any Indian breads

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