Crispy strips of marinated chicken tossed in a sticky, spicy-sweet sauce with capsicum and onion, this Dragon Chicken is an Indo-Chinese favourite that tastes just like a takeaway. It comes together quickly and is packed with bold, fiery flavour.
Serve it as a starter, or make it a full meal with egg fried rice or noodles.
Recipe Details
- Preparation time: 15 minutes
- Cooking time: 15 minutes
- Total time: Approximately 30 minutes
- Serves: 4
Ingredients
For the Chicken Marinade
- 500 g boneless chicken, cut into thin julienne strips
- 1 teaspoon black pepper
- 1 teaspoon red chilli powder
- 1 teaspoon garlic powder
- ½ teaspoon white pepper
- 2 tablespoons plain flour
- 2 tablespoons cornflour
- ½ teaspoon salt
- 1½ tablespoons soy sauce
- 1 tablespoon vinegar
- 1 egg
For the Sauce
- 240 ml (1 cup) chicken broth
- 5 tablespoons ketchup
- 3 tablespoons chilli sauce
- 2 tablespoons soy sauce
- ½ tablespoon dark soy sauce
- ½ teaspoon chilli powder
- ½ tablespoon cornflour
- ½ teaspoon black pepper
To Finish
- Oil, for frying
- 2 chillies, chopped
- 3–4 garlic cloves, chopped
- 1 capsicum, sliced
- 1 medium onion, sliced
- Sesame seeds, for garnishing
- Green onion, chopped, for garnishing
Method
1. Marinate the Chicken
Place the chicken strips in a bowl with the black pepper, red chilli powder, garlic powder, white pepper, plain flour, cornflour, salt, soy sauce, vinegar and egg. Mix well until every strip is evenly coated.
2. Mix the Sauce
In a separate bowl, combine the chicken broth, ketchup, chilli sauce, soy sauce, dark soy sauce, chilli powder, cornflour and black pepper. Mix well until smooth and set aside.
3. Fry the Chicken
Heat the oil in a wok or deep frying pan. Fry the chicken for approximately 5 minutes, until golden, crisp and cooked through. Remove and set aside.
4. Cook the Sauce
In a little oil, sauté the chopped chillies and garlic until fragrant. Give the sauce a quick stir, pour it into the pan and cook until it thickens.
5. Combine
Return the chicken to the pan and toss until well coated. Add the capsicum and onion and stir through, keeping them slightly crunchy.
6. Garnish and Serve
Sprinkle with sesame seeds and chopped green onion, and serve hot.
Tips and Variations
- Fry the chicken in batches so the pan is not overcrowded and the strips stay crisp.
- Stir the sauce just before adding it to the pan, as the cornflour settles at the bottom.
- Add the capsicum and onion at the end so they keep their crunch.
- For a milder version, reduce the chilli sauce and leave out the fresh chillies.
- Serve immediately, as the chicken softens the longer it sits in the sauce.
Storage
Keep leftovers covered in the refrigerator for up to 3 days and reheat thoroughly before serving.
Allergy information: Contains egg, wheat, gluten, soya and sesame.
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