One of the easiest Indo-Chinese chicken dishes to make. The vibrant red color of this dish is very appealing, tastes delicious and can be made effortlessly.
My mom shared this recipe with me a few years ago. I am always in search of easy-breezy recipes, this recipe really fits my criteria. It’s easy to make and delicious. This dry and slightly spicy (you could alter the spice level accordingly) dish is just great for any kind of occasion. Dragon chicken could be served as a side dish or as a main dish and goes well with fried rice, plain rice, roti, and chapati.
- Ginger-garlic paste- 1 tbsp
- Ground black pepper- ½ tsp
- Egg white- of 1 egg (or add 1 whole egg)
- Corn starch- ¼ cup
- Soy sauce- 1 tbsp
- Chicken breast or thighs, boneless cubed – 2 breasts or thighs
- Ginger, finely chopped – ½ tbsp
- Garlic, finely chopped – 1 tbsp
- Dried chili flakes – 1 tsp
- Tomato sauce – 1½ cups
- Soy sauce, low sodium – 1 tbsp
- Cilantro chopped- ¼ cup
- Green onions, chopped- 1 stalk
- Vegetable oil for deep frying
- To a bowl, add the cubed chicken along with the above-mentioned 'marination ingredients and let marinate for 15 minutes.
- If you don't want to add egg, you can skip that.
- To a large pan, add oil enough for deep or shallow frying.
- Add the marinated chicken and fry until golden brown and crispy.
- Place a non-stick pan over medium heat, add 1½ tbsp of the oil used for frying chicken.
- Add the finely chopped ginger and garlic, saute till light golden.
- Add red chili flakes, saute for a few seconds. Don't burn the chili flakes will taste bitter.
- Add tomato sauce, combine well.
- Add soy sauce, let the sauce come to a slight boil.
- Add the fried chicken, combine well.
- Cook for 3 minutes.
- Garnish with spring onions and chopped cilantro.
- Transfer to a serving bowl and enjoy with fried rice, and noodles.