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Restaurant-Style Dragon Chicken Recipe

If you’re craving a spicy, saucy, and slightly crispy chicken dish that screams restaurant-level indulgence, let me introduce you to Dragon Chicken. It’s a bold Indo-Chinese dish that I absolutely love making at home, and it never fails to impress anyone who tastes it.
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Course: Main Course
Ingredients Method

Ingredients
  

  • 700 g boneless chicken cleaned and pat-dried
  • 1 tbsp garlic paste
  • 1 tbsp tikka masala optional
  • 1/2 tbsp salt
  • 1 tbsp chili flakes
  • 1 tbsp coriander powder
  • 1 tbsp cornflour
  • 1 egg
  • 2 tbsp soy sauce
  • 1 tbsp red wine vinegar optional
  • For Dragon Sauce:
  • 2 tbsp soy sauce
  • 2 tbsp tomato ketchup
  • 2 tbsp red chili sauce
  • 1/2 tbsp crushed black pepper
  • 1.5 tbsp red chili powder
  • 1 tbsp cornflour
  • 1 cup water split into two 1/2 cups
  • For Stir-Frying:
  • 2 tbsp cooking oil or ghee
  • 3-4 garlic cloves finely chopped, not paste
  • 2 green chilies finely chopped
  • Sesame seeds optional, for garnish

Method
 

  1. Mix chicken with garlic paste, tikka masala, salt, chili flakes, coriander powder, cornflour, soy sauce, vinegar, and egg. Massage well. Rest for 20 minutes.
  2. Combine soy sauce, ketchup, chili sauce, black pepper, red chili powder, cornflour, and water. Mix into a smooth, fiery sauce.
  3. Heat oil. Fry chicken pieces in batches on medium heat until golden brown. Drain on paper towels.
  4. Heat oil/ghee. Sauté garlic and green chilies. Add the dragon sauce and cook for 2-3 minutes until thickened.
  5. Toss in fried chicken. Coat evenly. Stir-fry for 1-2 minutes. Garnish with sesame seeds if desired.
Tried this recipe?Let us know how it was!