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Introduction
Dragon Chicken is a fiery Indo-Chinese starter that blends spicy sauces, crispy fried chicken strips, and colorful veggies. With its bold flavor, smoky aroma, and punchy heat, this dish has become a favorite in restaurants and home kitchens alike.
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4
Cost: 100

Ingredients

Ingredients

For Chicken Marination:

  • 300g boneless chicken (thinly sliced into strips)
  • 1 tbsp ginger-garlic paste
  • 1 egg
  • 2 tbsp all-purpose flour (maida)
  • 2 tbsp cornflour
  • Salt to taste
  • ½ tsp black pepper
  • Oil for deep frying

For the Sauce:

  • 2 tbsp oil
  • 1 tbsp chopped garlic
  • 1 tbsp chopped ginger
  • 1 green chili, chopped
  • 1 onion, sliced
  • ½ capsicum, sliced
  • 2 tbsp tomato ketchup
  • 1 tbsp red chili sauce
  • 1 tbsp soy sauce
  • 1 tsp vinegar
  • 1 tsp sugar
  • 1 tsp Kashmiri red chili powder (for color)
  • Salt to taste
  • Spring onions for garnish

Instructions

  • Instructions
    1. Marinate and Fry the Chicken
    - Mix chicken with egg, flours, ginger-garlic paste, salt, and pepper.
    - Let it rest for 15 minutes.
    - Deep fry until crispy golden. Set aside.
    2. Make the Dragon Sauce
    - Heat 2 tbsp oil in a wok or pan.
    - Sauté garlic, ginger, and green chilies until fragrant.
    - Add onions and capsicum. Stir-fry on high heat.
    - Add tomato ketchup, chili sauce, soy sauce, vinegar, sugar, red chili powder, and salt.
    - Mix well and cook for 2 minutes.
    3. Toss and Serve
    - Add the fried chicken to the sauce and toss well until coated.
    - Garnish with chopped spring onions.
    - Serve hot with fried rice or noodles—or enjoy it as a spicy appetizer!
  • Serving Suggestions
    - Serve Dragon Chicken with Schezwan fried rice or Hakka noodles.
    - As a party appetizer with toothpicks for easy bites.
    - As a stuffing for spicy Indo-Chinese wraps or rolls.