Dragon Chicken 

Dragon Chicken is a fiery and flavorful Indo-Chinese dish that combines crispy chicken pieces with a spicy, tangy sauce. This dish is perfect for those who enjoy bold flavors and a bit of heat in their meals.

Ingredients

For the Chicken:

• 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into ½-inch strips

• 1 egg white

• 1 tablespoon soy sauce

• 1 teaspoon rice vinegar

• 1 teaspoon Kashmiri red chili powder (or cayenne pepper)

• ¼ teaspoon ground black pepper

• 2 tablespoons cornstarch

• 2 tablespoons all-purpose flour

• Oil for frying

For the Sauce:

• 2 tablespoons sesame oil

• 2 tablespoons garlic, minced

• 1 tablespoon ginger, minced

• 2–3 dried red chilies, broken into pieces

• ½ cup tomato ketchup

• 2 tablespoons soy sauce

• 1 tablespoon chili garlic sauce

• 1 tablespoon rice vinegar

• 1 tablespoon sugar or honey

• ¼ cup water (to adjust sauce consistency)

• Salt to taste

Garnishes (Optional):

• Sliced green onions

• Toasted sesame seeds

• Thin strips of fried onion or bell pepper for crunch

Directions

1. Marinate the Chicken: In a bowl, combine the chicken strips with egg white, soy sauce, rice vinegar, Kashmiri red chili powder, black pepper, cornstarch, and all-purpose flour. Mix well to coat the chicken evenly. Let it marinate for 10–15 minutes.

2. Fry the Chicken: Heat oil in a skillet over medium-high heat. Fry the marinated chicken pieces in batches until they are golden brown and crispy. Remove them from the skillet and drain on paper towels to remove excess oil.

3. Prepare the Sauce: In the same skillet, heat sesame oil over medium heat. Add the minced garlic, minced ginger, and dried red chilies. Sauté for about 1–2 minutes until fragrant.

4. Combine the Sauce Ingredients: Add the tomato ketchup, soy sauce, chili garlic sauce, rice vinegar, sugar or honey, and water to the skillet. Stir well to combine and bring the mixture to a simmer. Cook for 2–3 minutes until the sauce thickens slightly.

5. Toss the Chicken: Add the fried chicken pieces to the skillet with the sauce. Toss well to coat the chicken evenly with the sauce. Cook for an additional 2–3 minutes to heat the chicken through and allow the flavors to meld.

6. Garnish and Serve: Transfer the Dragon Chicken to a serving platter. Garnish with sliced green onions, toasted sesame seeds, and thin strips of fried onion or bell pepper for added crunch. Serve hot with steamed rice or noodles.

Nutritional Information (Per Serving)

• Calories: Approximately 486 kcal

• Protein: ~23g

• Carbohydrates: ~18g

• Fat: ~37g

• Saturated Fat: ~7g

• Cholesterol: ~110mg

• Sodium: ~865mg

• Potassium: ~511mg

• Fiber: ~2g

• Sugar: ~5g