Dragon Chicken Recipe
The dish gets its signature flavor from a combination of garlic, ginger, soy sauce, red chili sauce, tomato ketchup, dried red chilies, and sometimes a touch of sugar for balance. Its bright red appearance, crispy texture, and crunchy cashews make it one of the most recognizable Indo-Chinese appetizers in India
Dragon Chicken is a popular Indo-Chinese dish known for its crispy fried chicken strips tossed in a spicy, sweet, and tangy sauce. Despite the name, it does not contain dragon fruit or any "dragon" ingredient—the name comes from its fiery red color and bold, spicy flavor.
Special Tips For Recipe ------
1. Chicken is usually cut into thin strips
2. Coated in a crispy batter and fried
3. Sauce is thicker, sweeter, and spicier
4. Often includes roasted cashews
5. Typically served as a dry appetizer
Ingredients
For the chicken:
- 500 g boneless chicken, cut into thin strips
- 1 egg
- 3 tbsp cornflour
- 2 tbsp all-purpose flour (maida)
- 1 tsp ginger-garlic paste
- 1 tsp black pepper
- 1 tbsp soy sauce
- Salt to taste
- Oil for frying
For the sauce:
- 2 tbsp oil
- 8–10 garlic cloves, finely chopped
- 1-inch ginger, julienned
- 6–8 dried red chilies
- 1 onion, sliced
- 1 capsicum, sliced
- 2 tbsp tomato ketchup
- 1 tbsp red chili sauce
- 1 tbsp soy sauce
- 1 tsp vinegar
- 1 tsp sugar (optional)
- ¼ cup water
- 1 tsp cornflour mixed with 2 tbsp water
- 2 tbsp roasted cashew nuts
- Spring onion for garnish
- Sesame seeds (optional)
Method
- Mix the chicken with the egg, flours, ginger-garlic paste, soy sauce, pepper, and salt. Marinate for 20–30 minutes.
- Deep-fry the chicken until golden and crisp. For extra crispiness, fry it twice.
- Heat oil in a wok. Sauté garlic, ginger, and dried red chilies for about 30 seconds.
- Add onion and capsicum and stir-fry on high heat for 2–3 minutes.
- Add ketchup, chili sauce, soy sauce, vinegar, sugar, and water. Mix well.
- Stir in the cornflour slurry and cook until the sauce thickens.
- Add the fried chicken and roasted cashews. Toss until every piece is coated.
- Garnish with spring onions and sesame seeds. Serve hot.
Serving suggestions
- Fried rice
- Hakka noodles
- Schezwan fried rice
- Veg noodles
About Dragon Chicken
- Cuisine: Indo-Chinese
- Origin: Believed to have originated in South India, especially in restaurants serving Indo-Chinese cuisine.
- Taste: Spicy, slightly sweet, tangy, and savory.
- Texture: Crispy chicken coated in a glossy sauce with crunchy onions, capsicum, and roasted cashews.
- Main ingredients: Boneless chicken, garlic, ginger, soy sauce, chili sauce, tomato ketchup, dried red chilies, capsicum, onions, and cashews.
- Serving style: Usually served as a starter or appetizer, but it also pairs well with fried rice or Hakka noodles.
Dragon Chicken is especially popular in Indian restaurants because it combines crispy fried chicken with bold chili flavors, making it a favorite among people who enjoy spicy food. The addition of roasted cashews gives the dish a distinctive crunch and richness that sets it apart from other Indo-Chinese chicken dishes like Chili Chicken.
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