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Dragon Chicken

A fiery and flavorful dish featuring crispy chicken pieces coated in a vibrant sauce with fresh vegetables, popular in Indo-Chinese cuisine.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Indo-Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g chicken breast, cut into bite-sized pieces
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 bell pepper diced
  • 1 onion diced
  • 2-3 pieces green chilies, slit Adjust based on heat tolerance
  • 4-5 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/4 cup soy sauce
  • 2 tablespoons chili sauce
  • 2 tablespoons tomato ketchup
  • 1 tablespoon sugar
  • 1 teaspoon vinegar
  • Salt to taste
  • servings Rice for serving

Method
 

Preparation
  1. In a bowl, coat the chicken pieces with cornstarch and add a pinch of salt.
Cooking
  1. Heat the vegetable oil in a pan over medium heat and fry the chicken until golden and crispy. Remove the chicken and set it aside.
  2. In the same pan, add onion, bell pepper, green chilies, garlic, and ginger. Sauté until the vegetables are slightly tender.
  3. Add soy sauce, chili sauce, ketchup, sugar, and vinegar; mix well.
  4. Toss in the fried chicken and stir until well coated with the sauce. Cook for an additional 2-3 minutes.
  5. Serve hot with cooked rice.

Notes

Garnish with chopped coriander or spring onions. Can be paired with steamed rice or fried rice. Store leftovers in an airtight container for up to 3 days in the refrigerator.