Name: Dragon Chicken Recipe
Ingredients: 1.5 lbs (700g) boneless chicken breast, cut into thin strips; 2 tablespoons soy sauce; 1 tablespoon ginger-garlic paste; 1 teaspoon white pepper; 1 egg, beaten; 3 tablespoons cornstarch; 2 tablespoons all-purpose flour; 3 tablespoons vegetable oil; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 2-3 green chilies, sliced diagonally; 1 medium red bell pepper, julienned; 1 medium onion, sliced; 2 tablespoons soy sauce; 3 tablespoons red chili sauce; 1 tablespoon vinegar; 1 tablespoon tomato ketchup; 1 teaspoon sugar; 1/2 cup water or chicken stock; 1 tablespoon cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water); 3 green scallions, chopped; 1 tablespoon toasted sesame seeds; Fresh red chilies (optional)

Description

Skip the takeout and try this fiery Dragon Chicken that’s crispy, spicy, and oh-so-satisfying – better than anything you’d get from a restaurant!

Ingredients

Scale

1.5 lbs (700g) boneless chicken breast, cut into thin strips
2 tablespoons soy sauce
1 tablespoon ginger-garlic paste
1 teaspoon white pepper
1 egg, beaten
3 tablespoons cornstarch
2 tablespoons all-purpose flour
3 tablespoons vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2–3 green chilies, sliced diagonally
1 medium red bell pepper, julienned
1 medium onion, sliced
2 tablespoons soy sauce
3 tablespoons red chili sauce
1 tablespoon vinegar
1 tablespoon tomato ketchup
1 teaspoon sugar
1/2 cup water or chicken stock
1 tablespoon cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water)
3 green scallions, chopped
1 tablespoon toasted sesame seeds
Fresh red chilies (optional)

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Instructions

Combine chicken strips with soy sauce, ginger-garlic paste, white pepper, and beaten egg in a large bowl. Mix thoroughly and marinate for at least 15 minutes.
Just before frying, add cornstarch and flour to the marinated chicken and mix well to create a light batter coating.
Heat oil in a deep pan to 350°F (175°C). Fry the chicken in small batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
For extra crispiness, let the chicken rest for 2-3 minutes, then briefly refry for 30 seconds.
In a separate wok, heat 3 tablespoons oil over medium-high heat. Add minced garlic and ginger, sautéing for 30 seconds until fragrant.
Add green chilies, bell peppers, and onions, stir-frying for 2 minutes until slightly softened but still crisp.
Add soy sauce, red chili sauce, vinegar, tomato ketchup, and sugar. Stir to combine and cook for 1 minute.
Pour in water or stock and bring to a simmer. Add the cornstarch slurry while stirring continuously to thicken the sauce.
Add the fried chicken to the sauce, tossing quickly to coat each piece evenly. Cook for 1-2 minutes to allow flavors to meld.
Garnish with scallions, sesame seeds, and optional fresh chilies. Serve immediately with rice or noodles.