Dragon Chicken
Course: MainCuisine: Indo-ChineseDifficulty: Easy
Servings
2
servingsPrep time
30
minutesCooking time
40
minutesCalorieskcal
Cook Mode
Keeps the screen of your device on.
Ingredients
- Marinade
500 g chicken breasts, cut into bite-sized strips
1 tbsp soy sauce
1 tbsp corn flour starch
0.5 tsp garlic, minced
0.5 tsp ginger, minced
1 tsp black pepper powder
salt to taste
vegetable oil, for frying
- Sauce
2 tbsp vegetable oil
1 medium brown onion, finely chopped
1 red or green bell pepper, diced
2~3 green chillies, slit
0.5 tbsp garlic, minced
0.5 tbsp ginger, minced
3~4 tbsp soy sauce
2 tbsp chilli sauce
1 tbsp white vinegar
1 tsp sugar
salt to taste
spring onions, chopped for garnish
Directions
- Marinate the Chicken:
In a bowl, combine chicken pieces with soy sauce, cornflour, all-purpose flour, ginger-garlic paste, black pepper, and salt. Mix well and let it marinate for at least 30 minutes. - Fry the Chicken:
Heat oil in a deep pan or wok over medium heat. Once hot, add the marinated chicken in batches, frying until golden brown and crispy. Remove and drain on paper towels. - Prepare the Sauce:
In a separate pan, heat 2 tablespoons of oil. Add the chopped onions and sauté until translucent.
Add the bell pepper and green chilies, and stir-fry for a couple of minutes.
Stir in the ginger-garlic paste and cook for another minute until fragrant.
Add soy sauce, chili sauce, vinegar, sugar, and salt. Mix well and cook for 2-3 minutes. - Combine:
Add the fried chicken to the sauce and toss well to coat evenly. Cook for an additional minute. - Serve:
Garnish with chopped spring onions and serve hot with fried rice or noodles.
Notes
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