Dragon Chicken Recipes

DRAGON CHICKEN

Steps:

• Put the chicken breast in a bowl and add the cornstarch and 2 tablespoons vegetable oil. Blend together. Preheat remaining vegetable oil in the wok to 325 degrees F, then add marinated chicken and cook for approximately 4 minutes. Add the broccoli, mushrooms, snap peas, peppers and carrots, and continue to cook for 2 more minutes. Drain the oil, then set chicken and vegetables aside.
• Continue to heat the wok to 325 degrees F, then add garlic, whiskey and heavy cream. Heat for 30 seconds, then add the soy sauce, oyster sauce, Cajun seasoning, lobster base, sugar and black pepper. Cook, stirring constantly, until sauce begins to boil, about 3 minutes. Add back in chicken and vegetables. Toss in the heated wok for 1 minute.

DRAGON CHICKEN

Steps:

• Thinly slice chicken breasts and put into a bowl. Add salt, ½ teaspoon chilli powder, 1 teaspoon garam masala powder, crushed peppercorns and ginger-garlic paste and mix well. Set aside to marinate for 30 minutes.
• Heat sufficient oil in a pan.
• Add cornstarch and refined flour and some chicken stock to the chicken and mix well.
• Deep-fry chicken in hot oil till golden and crisp. Drain on absorbent paper.
• Cut bell peppers into triangles. Deseed and cut tomatoes into triangles.
• To prepare sauce, heat 1 tablespoon oil in a non-stick pan. Add ginger and sauté for 30 seconds. Add green chillies, mix and sauté for 10-15 seconds. Add garlic, mix and sauté till golden.
• Add spring onion bulbs, toss and sauté till golden. Add tomato and bell pepper triangles and toss.

DRAGON CHICKEN

Steps:

• Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
• Steam or sauté the broccoli to the softness just a bit firmer than you prefer & set aside.
• In a large bowl, whisk the soy sauce, vinegar, honey, hot sauce, Sriracha sauce, sesame oil, ginger, two thirds of the garlic, cornstarch, and water until smooth. Set aside.
• Season the chicken with salt and pepper.
• Heat a large heavy-bottomed skillet or wok over high heat. Add 2 tablespoons of oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from the pan and set aside.
• In the same skillet, add the remaining oil, garlic, pepper, mushrooms and onion. Cook until vegetables are crisp tender, mixing frequently.
• Add the cooked broccoli and stir in the sauce and simmer for an additional minute or two until thickened. Taste for seasoning and add salt as needed.
• Stir in the chicken to warm through before serving.

DRAGON CHICKEN RECIPE

Steps:

• In a large bowl, add chicken pieces. Season with salt, black pepper, Kashmiri chili powder, vinegar, light soy sauce, and ginger garlic paste. Mix well.
• Next, add an egg white and mix until all the chicken pieces are well coated.
• Add all-purpose flour and cornflour. Mix well, cover the bowl and set aside for 15-20 minutes or overnight in the fridge.
• Note: If you have marinated the chicken overnight, take it out from the fridge and bring it to room temperature before frying.
• Heat oil in a heavy-bottomed wok over medium heat.
• Slide in the chicken pieces in batches, and leave undisturbed for a few seconds. Deep fry on medium heat, turning a couple of times with the help of slotted spoon, until they turn golden brown and crispy on both sides. Cook time will depend on the thickness of the chicken pieces.
• Set aside on an absorbent napkin.
• In a small bowl, combine sambal oelek, tomato ketchup, light soy sauce, rice vinegar, and sugar. Mix well and set aside.
• Heat oil in a wok or heavy-bottomed pot on medium-high heat, add cashew nuts, saute until golden brown and set aside.
• Next, add minced ginger-garlic and broken dried red chiles, sauté until ginger-garlic are fragrant.
• Add sliced onion, red and green bell peppers, sauté for 2 to 3 minutes.
• Add salt and pepper to season the veggies.
• Add in the sauce mixture. Mix well, cook for 1-2 minutes or until it begins to bubble.
• Now add the cornflour slurry. Give the slurry a good stir before pouring and continue mixing until it thickens up.
• Add in the fried chicken pieces along with the roasted cashew nuts, toss to coat with the sauce.
• Add in the scallion greens, mix and switch off the heat. Serve immediately.