📝 About This Recipe
A crown jewel of the Indo-Chinese 'Desi-Chinese' culinary movement, Dragon Chicken is a vibrant explosion of heat, crunch, and tang. Thin strips of succulent chicken are double-fried to golden perfection and tossed in a glossy, spicy sauce infused with dry red chilies and crunchy cashews. This dish perfectly captures the high-heat wok aromatics and bold spice profiles that make Kolkata-style street food legendary.
🥗 Ingredients
Chicken Marinade
- 500 grams Chicken Breast (cut into thin 2-inch strips)
- 1 Egg (large, lightly beaten)
- 3 tablespoons Cornstarch (also known as cornflour)
- 2 tablespoons All-purpose Flour (maida)
- 1 tablespoon Ginger-Garlic Paste (freshly ground preferred)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Soy Sauce (dark or light)
The Stir-Fry Base
- 2 cups Vegetable Oil (for deep frying)
- 1/4 cup Cashew Nuts (halved or whole)
- 6-8 pieces Dried Red Chilies (broken into halves)
- 1 tablespoon Garlic (finely minced)
- 1 tablespoon Ginger (finely minced)
- 1 medium Onion (sliced into long thin petals)
- 1 medium Capsicum (Bell Pepper) (thinly sliced into strips)
The Dragon Sauce
- 2 tablespoons Red Chili Paste (adjust based on heat preference)
- 3 tablespoons Tomato Ketchup (for sweetness and body)
- 1 tablespoon Soy Sauce (dark soy sauce)
- 1 teaspoon Vinegar (white or apple cider vinegar)
- 1 teaspoon Sugar (to balance the heat)
- 2 stalks Spring Onions (finely chopped for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, combine the chicken strips with ginger-garlic paste, soy sauce, black pepper, and salt. Let it rest for 15 minutes to allow the flavors to penetrate.
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2
Add the beaten egg, cornstarch, and all-purpose flour to the marinated chicken. Mix thoroughly until every strip is evenly coated in a thick, velvety batter.
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3
Heat the vegetable oil in a deep wok or kadai over medium-high heat. To test if it's ready, drop a small bit of batter; it should sizzle and rise immediately.
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4
Carefully drop the chicken strips one by one into the hot oil. Fry in batches for 4-5 minutes until they turn a light golden brown and are cooked through. Remove and drain on paper towels.
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5
For extra crunch, increase the oil heat to high and flash-fry the chicken strips a second time for 60 seconds until they become deep golden and crispy. Set aside.
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6
In a separate clean wok, heat 2 tablespoons of oil. Add the cashew nuts and fry until they turn golden brown. Remove and set aside for garnishing later.
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7
In the same wok, add the dried red chilies. Let them sizzle and darken slightly to infuse the oil with their smoky heat.
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8
Add the minced ginger and garlic. Sauté for 30 seconds until fragrant, being careful not to burn them.
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9
Toss in the sliced onions and capsicum. Stir-fry on high heat for 2 minutes; the vegetables should remain vibrant and crunchy, not soft.
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10
Lower the heat slightly and stir in the red chili paste, tomato ketchup, soy sauce, vinegar, and sugar. Mix well until the sauce begins to bubble and thicken.
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11
If the sauce is too thick, add 2 tablespoons of water or chicken stock to loosen it up to a glossy consistency.
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12
Add the fried chicken strips and the roasted cashews back into the wok. Toss vigorously on high heat for 1-2 minutes until every piece of chicken is glazed in the fiery sauce.
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13
Turn off the heat. Garnish generously with chopped spring onion greens and serve immediately while the chicken is still crispy.
💡 Chef's Tips
Always cut the chicken into uniform thin strips to ensure even cooking and maximum surface area for the sauce to cling to. Double-frying is the secret to restaurant-style crispiness that stays crunchy even after being tossed in sauce. Ensure your wok is smoking hot before adding the vegetables to achieve that signature 'Wok Hei' (breath of the wok) flavor. If you prefer a milder version, remove the seeds from the dried red chilies before adding them to the oil. Adjust the amount of tomato ketchup to balance the spiciness of the red chili paste to your liking.
🍽️ Serving Suggestions
Serve as a standalone appetizer with a side of cooling mint yogurt dip. Pair it with Veg Hakka Noodles for a classic Indo-Chinese 'Combo' meal. It goes exceptionally well with Burnt Garlic Fried Rice to complement the spicy sauce. Serve alongside a chilled glass of Lychee soda or a crisp Lager to cut through the heat. For a complete feast, pair with a side of Gobi Manchurian or hot and sour soup.