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Sizzling Indo Chinese Dragon Chicken

Crispy fried chicken strips tossed in a bold, spicy Indo-Chinese sauce with cashews and bell peppers — a restaurant-style dinner ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Asian, Indo-Chinese
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g boneless chicken breast cut into thin strips
  • oil for deep frying
  • 2 tbsp coriander leaves finely chopped
  • 2 tsp dark soy sauce for marinade
  • 2 tbsp chili garlic paste for marinade
  • 1 egg
  • 0.5 cup all-purpose flour
  • 0.25 cup cornstarch
  • 1 tbsp ginger garlic paste for marinade
  • salt to taste, for marinade
  • 1 tsp black pepper
  • 0.25 tsp MSG optional, for marinade
  • 2 tbsp oil for sauce
  • 3 dried red chilies
  • 2 tbsp cashews
  • 1 large onion thinly sliced
  • 1 large capsicum (bell pepper) thinly sliced
  • 1 tbsp ginger garlic paste for sauce
  • 1 tbsp chili garlic paste for sauce
  • 2 tsp dark soy sauce for sauce
  • 0.25 cup tomato ketchup
  • salt to taste, for sauce
  • 0.25 tsp MSG optional, for sauce
  • 2 tsp sugar

Equipment

  • Deep frying pan
  • Large Wok or Skillet
  • mixing bowl

Method
 

  1. Place the chicken strips in a mixing bowl.
  2. Add dark soy sauce, chili garlic paste, egg, all-purpose flour, cornstarch, ginger garlic paste, salt, pepper, and MSG if using. Mix thoroughly until the chicken is evenly coated.
  3. Let the chicken marinate for 15 minutes.
  4. Heat oil in a deep frying pan to approximately 350°F (175°C). Fry the marinated chicken in batches until golden brown and crispy, about 3-4 minutes per batch.
  5. Remove and drain on paper towels. Set aside.
  6. In a large frying pan or wok, heat 2 tablespoons of oil over medium-high heat. Add dried red chilies and cashews and fry until the cashews turn golden.
  7. Add sliced onion and capsicum and stir-fry for 2-3 minutes until softened but still slightly crisp.
  8. Add ginger garlic paste and sauté for 1 minute until fragrant.
  9. Stir in chili garlic paste, dark soy sauce, tomato ketchup, salt, MSG if using, and sugar. Cook for several minutes until the sauce thickens slightly and becomes glossy.
  10. Add the fried chicken to the sauce and toss well until all pieces are evenly coated.
  11. Sprinkle with chopped coriander leaves, stir briefly, and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best texture. For a milder version, reduce chili garlic paste and dried chilies by half. Cashews can be swapped for peanuts. Spring onions can replace coriander for garnish. Serve with steamed rice, fried rice, or Hakka noodles.