Description
Dragon Chicken, a beloved Indo-Chinese dish, presents a fiery adventure for the taste buds, combining the perfect balance of sweet, sour, spicy, and savory flavors. This dish features succulently breaded chicken strips, fried to achieve that irresistible crunch, mixed with buttery cashews and a vibrant stir-fry of bell peppers and onions. Each bite is enveloped in a bold chili sauce that tantalizes the palate with its depth and complexity, courtesy of soy sauce, oyster sauce, Chinkiang vinegar, and sesame oil. Whether served as a captivating appetizer or a hearty main dish, Dragon Chicken promises a culinary experience that’s as thrilling as it is satisfying.
Ingredients
Ingredients:
QUICK MARINADE:
1 egg
1 tablespoon reduced sodium soy sauce
1/2 tsp EACH ginger powder, garlic powder, onion powder, paprika, cayenne pepper
1 pound chicken thighs, sliced into 1/2-inch strips
CHICKEN BREADING:
1/2 cup flour
1/4 cup cornstarch
1/2 tablespoon chili powder
Canola or vegetable oil for pan frying
SAUCE:
1/4 cup low sodium soy sauce
1/4 cup ketchup
3 tablespoons honey
2 tablespoons oyster sauce
1 1/2–2 tablespoons Asian chili sauce (like Sambal Oelek)
1 tablespoon Chinkiang/Chinese black vinegar (may sub 1/2 TBS balsamic vinegar + 1/2 TBS rice vinegar)
1 tablespoon toasted sesame oil
1 1/2 teaspoons cornstarch
STIR FRY:
1 cup UNSALTED cashews
1 tablespoon vegetable or peanut oil
1/2 white onion, thinly sliced
1 red bell pepper, thinly sliced
1 tablespoon freshly grated ginger
6 garlic cloves, minced
GARNISH:
Toasted sesame seeds
Green onions
Instructions
MARINATE CHICKEN: Whisk the egg, 1 TBS soy sauce, and marinade spices together in a large bowl or freezer bag. Add the sliced chicken and turn to coat. Marinate while you prep the rest of the ingredients, preferable for 30 minutes. You can also refrigerate overnight, then let the chicken sit at room temperature for 30 minutes before breading.
MAKE SAUCE: Whisk the Sauce ingredients together in a medium bowl until the cornstarch is completely dissolved; set aside.
BREAD CHICKEN: In a separate large freezer bag, combine the flour, cornstarch, and chili powder. Remove the chicken from the marinade, dab off excess with paper towels, then add to the breading bag. Shake the chicken until well coated, pressing the coating into the chicken.
COOK: Heat 1/4 cup canola, vegetable, or peanut oil over medium-high heat in a large NONSTICK skillet. Working in 2-3 batches, cook the chicken for about 4 minutes, or until cooked through, flipping halfway. Remove chicken to a paper towel-lined plate. Repeat with remaining chicken.
CASHEWS: Toast the cashews in a dry, large cast iron skillet over medium heat until toasted in spots; remove from the skillet.
STIR FRY: Heat a drizzle of oil over medium-high heat in the now-empty skillet. Add the onion and bell pepper and stir fry for 2 minutes. Add the ginger and garlic and stir fry for another 30 seconds.
ADD SAUCE. Whisk the sauce again to recombine. Add to the skillet and bring to a simmer, stirring often until thickened, about 1 minute.
COMBINE: Add the chicken and cashews and stir to coat. Garnish with sesame seeds and green onions. Serve immediately.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 450