Dragon Chicken | Kukskitchen

I spent half of my house surgeoncy year alone with my mom in trivandrum in our house. It was one of the best few months in my life. I lead the life of a single child, I had my mum all to myself.  My dad was renovating our family house at that time. My mum was retired and beause I knew I was going to UK at that time, I had no entrance preparations to do either.  She had her painting and sewing projects which she enjoyed doing and I enjoyed watching. I had my own painting and cross-stitch projects at the time inspired by my mummy dear. They all hang on the walls of my dearest papa-and-mummy -in-law's house now. It was a relaxed few months, well, except for the fact that I was doing hectic house surgeoncy jobs. But they were alright. Now, my mum would try different recipes from the tv shows she would see during the day and they were so delicious.  I was totally pampered. Dragon chicken was one curry she made during that time and it was out of this world. When I started my own cooking experiments, I wanted to make it for my family. This recipe I had for ages, and it does produce a delicious dragon chicken.




A few things before we start:

• For red chilli paste, soak dried red chilli in vinegar and grind to a smooth paste. you can sue shop bought red chilli paste too.
• If you are in an hurry mix 2 tsp kashmiri chilli powder with a tbsp of vinegar or warm water and add instead of red chilli paste. 
• Recipe calls for deep frying. I shallow fried my chicken pieces in a shallow wide pan.
• The chicken does splutter a lot when fried. So use a splutter guard or keep your face away when adding and turning chicken pieces. ( I have a big spot on my hand today from hot oil)

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Dragon chicken

Serves 4

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Ingredients:

1- Boneless Chicken - 500 g, cut into thin strips
2- Plain flour - 1/2 cup
    Corn Flour - 1/4 cup
    Dark Soya Sauce - 1 tsp
    Red Chilli Paste - 2 tsp
    Ginger Garlic Paste - 1 tbsp
    Egg - 1
    Pepper - 1 tsp
    Salt to taste
3- Oil - 1 tbsp
    Dry Red Chilli - 3
    Cashew nut pieces - 4 tbsp
    Onion - 1, thinly sliced
    Capsicum - 1, thinly sliced
    Ginger Garlic Paste - 1 tbsp
    Red Chilli Paste - 1 tsp (ground up dry red chilli)
    Dark Soya sauce - 1 tsp
   Tomato Ketchup - 2 tbsp
   Sugar - 1 tsp
   Salt to taste
4- Oil for frying
5- Spring onion for garnish

Method:

• Mix chicken with (2) and let marinate for 15 mins. 
• Meanwhile heat oil for deepfrying. When the oil is hot drop the chicken in oil and fry till golden. Drain and set aside.
• Now heat oil in a wok. Add in dry red chilli and cashews and fry until cashew pieces turn golden brown.
• Add in onions and capsicum and flash fry on high heat. Now reduce heat and add ginger garlic paste and saute for a min.
• Add red chilli paste, soy sauce, tomato ketchup, salt, sugar and mix well. Cook this until sauce thickens.
• Toss in the fried chicken and mix well with the sauce.
• Garnish with spring onion and serve hot.

Also check out - Szechuan Fried Rice   - Click on the picture for recipe.

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Thank you xx

Cheers
Sherin Deepu