Dragon Chicken with Sweet and Spicy Red Chili Sauce
By Pauline Ortiz
20 min
Prep
25 min
Cook
45 min
Total
4
Servings
Medium
Level
Dragon chicken is at its highest level of effectiveness when the final toss occurs at a strategically timed moment close to serving, with the fried chicken staying hot while the sauce is thoroughly cooked, since a wok is utilized for the preparation of the sauce along with a separate pan that is dedicated to frying. It creates four dinner portions with a sweet, tangy red coating on each of them. I do not like for the chicken to continue sitting in the sauce.
Permit the chicken to marinate for no less than 15 minutes prior to the process of heating the frying oil. That brief wait allows for time to chop the garlic, ginger, onion, and bell peppers. You will need two mixing bowls, specifically one bowl that is designated for the chicken and another bowl that is meant for the slurry while mixing the cornstarch slurry with water in a separate container.
The sauce begins with red chilies along with cashews cooked in sesame oil, and is followed by garlic along with ginger added into the mix. Fry the cashews for 30 seconds, then place them aside before adding the onion alongside peppers. I prepare the vegetables for 2 to 3 minutes before I prefer them to retain some bite, and then I simmer the red sauce with its half cup of water.
Once the slurry is added, stir until the sauce looks glossy over covering the back of the spoon. Add the chicken as well then set aside the cashews only when ready to eat, and thereafter complete the dish with chopped spring onions. For additional crunch, double-fry the chicken for 3 to 4 minutes, let it cool slightly, and then fry it again for about 1 to 2 minutes in order until it achieves a deep golden brown color (the second fry provides that crunch).
What makes this special
- It creates a total of four portions, and you may evenly distribute the finished batch among dinner plates or among containers.
- Fry in small amounts so that the oil can stay at the temperature and the chicken does not become coated in grease.
- A separate frying pan additionally allows the wok to remain unobstructed for the sauce. This keeps the wok in place for the final toss.
- Add the cashews near the end, for the cashews will still provide a bite when you serve out with the dish.
- You can adjust the dry chilies as well as the red chili paste for the heat level at which you desire in your dish.
- The sauce is ready before the chicken goes in, leaving a short window during which to plate the dish on the table.
Ingredients
- •1 lb boneless skinless chicken breast (cut into 1-inch pieces)
- •1 egg (lightly beaten)
- •5 tbsp cornstarch (4 tbsp for the chicken and 1 tbsp mixed with 2 tbsp water for the slurry)
- •2 tbsp soy sauce (divided)
- •1 tbsp ginger-garlic paste
- •½ tsp black pepper
- •½ tsp salt
- •oil (for deep frying)
- •1 tbsp sesame oil
- •5 dry red chilies (5-6, broken in half)
- •1 tbsp garlic (finely chopped)
- •1 tsp ginger (finely chopped)
- •½ cup onion (thinly sliced)
- •½ cup bell peppers (cut into cubes, any color)
- •2 tbsp red chili paste
- •3 tbsp tomato ketchup
- •1 tsp white vinegar
- •1 tsp sugar
- •¼ cup cashew nuts
- •2 tbsp spring onions (chopped, for garnish)
- •2 tbsp water (for the cornstarch slurry)
- •½ cup water (for the sauce)
Instructions
- 1
Combine the chicken, 1 tbsp soy sauce, ginger-garlic paste, salt, and black pepper in a medium bowl. Add the egg and 4 tbsp cornstarch, mix until coated, and marinate for at least 15 minutes.
- 2
Heat oil for deep-frying in a separate pan or wok to about 350°F (175°C).
- 3
Fry the marinated chicken in batches for 4-5 minutes, until golden brown and cooked through. Remove it with a slotted spoon and drain on a wire rack.
- 4
Heat the sesame oil in a wok or large skillet over medium-high heat. Fry the dry red chilies and cashews for 30 seconds, until the cashews are lightly golden, then remove the cashews.
- 5
Add the chopped garlic and ginger to the same oil and sauté for 30 seconds. Add the onion and bell peppers, then stir-fry for 2-3 minutes until tender-crisp.
- 6
Lower the heat and stir in the red chili paste, tomato ketchup, remaining 1 tbsp soy sauce, white vinegar, and sugar. Pour in 1/2 cup water and bring the sauce to a simmer.
- 7
Stir the cornstarch slurry into the simmering sauce continuously until the sauce thickens.
- 8
Add the fried chicken and reserved cashews to the wok. Toss gently until evenly coated.
- 9
Garnish with chopped spring onions and serve immediately.
FAQ
Nutrition (per serving)
Calories
480
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