Dragon Chicken Indo-Chinese (Printable Recipe Version)
Golden fried chicken strips slathered in a sweet, spicy, tangy coating—perfect as a crowd-pleaser or Indo-Chinese main.
# Ingredients You’ll Need:
→ Chicken Preparation
01 -
Cut 500 g boneless chicken breasts into thin strips
02 -
Toss with 1 teaspoon soy sauce
03 -
Sprinkle with half a teaspoon each of salt and ground black pepper
→ Batter and Frying
04 -
One egg, beaten
05 -
120 ml plain flour
06 -
60 ml cornflour
07 -
Plenty of oil for deep-frying
→ Sauce and Garnish
08 -
1 tablespoon oil for cooking
09 -
A tablespoon of ginger-garlic paste
10 -
A pair of dried red chilies, smashed up
11 -
One small onion, chopped into thin pieces
12 -
One small green bell pepper, thinly sliced
13 -
2 tablespoons soy sauce
14 -
1 tablespoon hot chili sauce
15 -
1 tablespoon ketchup
16 -
1 tablespoon honey
17 -
Half a teaspoon ground black pepper
18 -
Half a teaspoon red chili powder—or as much as you like
19 -
60 ml water
20 -
1 teaspoon cornstarch stirred into 2 tablespoons (30 ml) water
21 -
A couple tablespoons chopped green onion
22 -
1 teaspoon sesame seeds
# Steps to Make It:
01 -
Dish up the chicken and toss on chopped green onions plus sesame seeds. Eat it right away; it's awesome as a main or snack.
02 -
Pop in the crunchy chicken and toss gently till all of it's covered in that saucy goodness.
03 -
Pour in water and let everything bubble for a minute or two. Tip in your cornstarch mix, stir, and cook till it's glossy and thick.
04 -
Throw in soy sauce, hot chili sauce, ketchup, honey, ground black pepper, and chili powder. Mix and let everything come together.
05 -
Toss in the sliced onion and green pepper, stir it around for a couple minutes till they're just a little soft but still crunchy.
06 -
Drip in a tablespoon of oil, let it warm in a pan, add ginger-garlic paste and broken chilies. Stir for half a minute till nice and fragrant.
07 -
When the oil's hot (about 180°C), fry the coated chicken in batches. Let them get golden and crispy, then put them on paper towels to blot off extra oil.
08 -
In a new bowl, mix your flour, cornflour, and the beaten egg. Drop marinated chicken in, coat every piece well.
09 -
Mix chicken strips with soy sauce, salt, and black pepper in a bowl. Give it 10 minutes so the flavors hang out together.
# Extra Information:
01 -
Crack fresh pepper for a big punch and tweak chili to make it fiery or mild.
02 -
Serve this right away while the outside's still super crisp.