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Restaurant Style Dragon Chicken Recipe

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This restaurant-style Dragon Chicken recipe features crispy fried chicken pieces coated in a spicy, tangy sauce with bell peppers, onions, and cashews. Served with basmati rice, it’s a perfect fusion dish combining bold flavors and satisfying textures for a quick 30-minute meal.

Ingredients

Chicken and Batter

  • 500 g boneless chicken breast
  • 3 Tbsp all-purpose flour
  • 3 Tbsp cornstarch / cornflour
  • 2 Tbsp red chilli paste
  • 1 Tbsp dark soy sauce
  • 1 Tbsp vinegar
  • 1 Tbsp finely grated ginger
  • 2 garlic cloves (crushed)
  • freshly ground black pepper (to taste)

Sauce

  • 4 Tbsp tomato ketchup
  • 1 Tbsp red chilli paste
  • 1 Tbsp finely grated ginger
  • 1 Tbsp dark soy sauce
  • 2 tsp sugar
  • 60 ml (¼ cup) water

For Frying and Vegetables

  • vegetable oil for shallow frying (approx. 4-5 cm / 2 inches deep)
  • 125 g cashew nuts
  • 2 bell peppers (roughly diced; 1 red and 1 green preferred)
  • 2 red onions (halved and sliced)
  • 2 dried red chillies (seeds removed)
  • sesame seeds (for garnish)
  • 2 spring onions / scallions (sliced, for garnish)

Serving

  • 200 g basmati rice (cooked)

Instructions

  1. Prepare the Chicken: Slice the boneless chicken breast into bite-sized pieces, either as long strips or small cubes. Begin cooking the basmati rice according to your preferred method or package instructions to serve alongside.
  2. Make the Batter: In a medium bowl, whisk together the all-purpose flour, cornstarch, red chilli paste, dark soy sauce, vinegar, grated ginger, crushed garlic, and freshly ground black pepper. Stir in the sliced chicken pieces ensuring they are evenly coated. Set aside to marinate briefly while you prepare the sauce.
  3. Make the Sauce: In a separate bowl, whisk together tomato ketchup, red chilli paste, grated ginger, dark soy sauce, sugar, and 60 ml water until well combined. This will be the flavorful spicy sauce for the chicken and vegetables.
  4. Fry the Chicken: Heat 4-5 cm (about 2 inches) of vegetable oil in a medium saucepan over medium-high heat. To check if the oil is hot enough for frying, drop a small piece of batter; it should sizzle immediately. Fry the chicken pieces in batches to avoid overcrowding until golden brown and crispy, about 3-4 minutes per batch. Remove and place on a plate lined with kitchen towels to drain excess oil.
  5. Sauté the Vegetables: In a large frying pan or wok, pour 3 tablespoons of the used frying oil and heat over high heat. Add the cashew nuts first and sauté for 1 minute until they turn golden. Then add the diced bell peppers, sliced onions, and dried red chillies. Cook, stirring frequently, for 3-4 minutes until the vegetables start to soften but still retain some crunch.
  6. Combine the Ingredients: Pour the prepared sauce into the pan with vegetables and stir well to coat everything evenly. Let the sauce bubble gently for 2 minutes to develop flavors. Then add the fried chicken pieces to the pan, stirring again to coat them thoroughly. Cook together for an additional 2 minutes to warm the chicken through and meld the flavors.
  7. Serve: Immediately transfer the Dragon Chicken to serving plates. Garnish generously with sesame seeds and sliced spring onions for added flavor and crunch. Serve hot with steamed basmati rice on the side for a fulfilling meal.

Notes

  • For the best texture, fry the chicken in small batches to maintain oil temperature and ensure crispiness.
  • If you don’t have red chilli paste, you can substitute with a mix of chilli powder and a little tomato paste.
  • To test if oil is ready for frying, drop a small piece of batter; if it sizzles and rises quickly, the oil is ready.
  • Ensure vegetables remain slightly crunchy for a balanced texture against the crispy chicken.
  • Adjust the amount of chilli paste in the batter and sauce based on your preferred heat level.

Find it online: https://yumntasty.com/restaurant-style-dragon-chicken-recipe/