Imported from Instagram

Dragon Chicken

Name: Dragon Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: South Asian
Ingredients: 300 g Chicken breast strips (From 2 breasts; cut into strips); 10 Cashew nuts (10–15 nuts); 1 Dried red chili; 4 Garlic (4–5 cloves, chopped); 2 sprigs Spring onions (Chop; some for tossing in and some for garnish); 1 tbsp Refined flour (Also called maida); 1 tbsp Corn flour (Cornstarch); 10 ml Oil (Oil of choice; used in the chicken batter and wok); 1 tbsp Cooked chili paste; 1 tsp Dark soy sauce (Used in the chicken seasoning and sauce; source quantity is listed once); Tomato sauce (Quantity not specified); Salt (To taste; used in the chicken seasoning and sauce); 1 tsp Black pepper (Also used to season the sauce; additional amount not specified); Sugar (A pinch); Oil for deep-frying (As needed for frying); 1 tsp Ginger-garlic paste; Egg (Beaten; amount not specified); 0.5 cup Water (Used to dilute the chili paste); 1 tsp Sesame seeds (White sesame seeds for garnish)

Recipe by karthi cooks | Karthikeyan Selvaraj @imkarthi_89 · Instagram

Imported by K Kampani on SeeMeCook

Crisp chicken strips and cashews are tossed in a spicy, savory sauce with chili paste, tomato sauce, and dark soy sauce. Finished with spring onions and sesame seeds.

2 servings35 minSouth Asian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

300 g Chicken breast strips (From 2 breasts; cut into strips)
10 Cashew nuts (10–15 nuts)
1 Dried red chili
4 Garlic (4–5 cloves, chopped)
2 sprigs Spring onions (Chop; some for tossing in and some for garnish)
1 tbsp Refined flour (Also called maida)
1 tbsp Corn flour (Cornstarch)
10 ml Oil (Oil of choice; used in the chicken batter and wok)
1 tbsp Cooked chili paste
1 tsp Dark soy sauce (Used in the chicken seasoning and sauce; source quantity is listed once)
Tomato sauce (Quantity not specified)
Salt (To taste; used in the chicken seasoning and sauce)
1 tsp Black pepper (Also used to season the sauce; additional amount not specified)
Sugar (A pinch)
Oil for deep-frying (As needed for frying)
1 tsp Ginger-garlic paste
Egg (Beaten; amount not specified)
0.5 cup Water (Used to dilute the chili paste)
1 tsp Sesame seeds (White sesame seeds for garnish)

Steps

1
Place the chicken strips in a mixing bowl. Add the ginger-garlic paste, egg, salt, pepper, dark soy sauce, the 10 ml oil, refined flour, and corn flour. Mix until the chicken is coated in a batter.
2
Heat oil for deep-frying, starting at medium temperature. Fry the chicken strips, gradually increasing the temperature as needed. When the chicken is almost done, add the cashews and fry them with the chicken until the strips are crisp.
3
Lift the chicken and cashews from the oil and drain in a strainer. Set aside.
4
Heat oil in a Chinese wok. Add the dried red chili and chopped garlic, and sauté until the garlic is browned.
5
Add the cooked chili paste and stir until combined and cooked.
6
Pour in ½ cup water and stir to dilute the chili paste. Cook until the mixture reaches a saucy consistency.
7
Add the tomato sauce and dark soy sauce. Season with salt, pepper, and a pinch of sugar, then stir to combine.
8
Return the fried chicken and cashews to the wok. Increase the heat and toss until the sauce coats the chicken and has dried down.
9
Add the chopped spring onions and toss briefly.
10
Garnish with sesame seeds and the remaining chopped spring onions, then serve.

Notes

The ingredient list does not specify quantities for tomato sauce, deep-frying oil, egg, or several seasonings used in the method. Dark soy sauce is listed as 1 tsp but is also mentioned in the chicken seasoning; the source does not give a separate amount for that use.