Dragon Chicken | Indo-Chinese Chilli Chicken Recipe
Dragon Chicken is a contemporary Indo-Chinese dish that is easy to make and very impressive in taste! It can be fiery hot if you choose to make it that way. My Dragon Chicken is spicy, but not so spicy that my children can not eat it. They do not eat extremely spicy food. This being another fusion recipe, may be served with any fried rice, plain rice, or noodles as well as with bhature, parattas, or chapatis! My husband has taken to this dish quite keenly recently and I don’t mind since it’s quite quick to make. Check out the Video.
Scroll down for the Complete Recipe.
Dragon Chicken | Indo Chinese Chilli Chicken Recipe
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Recipe Name: Dragon Chicken | Indo-Chinese Chilli Chicken Recipe
Recipe Type: Chicken / Indo-Chinese
Author: Shana c/o Recipes ‘R’ Simple
Prep time:
Cook time:
Total time: 18
Yield: (4 servings)
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Watch the Video or click to read Complete Recipe – Below.
How to make Dragon Chicken | Indo-Chinese Chilli Chicken Recipe at a glance:
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Ingredients:
For the ‘DRAGON chicken’
- 600 gms boneless chicken fillets (tenders) , cut into thin strips
- 3 Tbsp plain wheat flour for nicer flavor OR plain flour
- 2 Tbsp cornstarch/cornflour
- 2 Tbsp dark soy sauce – MUST BE DARK SOY ( dark soy sauce is much thicker and not as salty as light soy)
- 2 tbsp Thai sweet chili sauce
- 1 egg
- a pinch of red food coloring ( for the restaurant effect – avoid this at home)
- 1/4 cup cashew nuts- optional
- ½ cup oil for frying
For the ‘Dragon Sauce’:
- 2 Tbsp butter
- 3 generous Tbsp garlic, sliced lengthwise
- 2 large red onions, sliced thinly
- 2 large green bell pepper/capsicum, sliced into thin strips
- 2 tsp chili paste (made from grinding dried red chilies that have been soaked in boiled water for 30 minutes, without water)
- 3 Tbsp LIGHT soy sauce (here we need the thinner, saltier soy sauce and not dark)
- 1 ½ Tbsp ketchup
- 1 ½ tbsp Thai sweet chili sauce
- ½ tsp white pepper powder
- ½ tsp black pepper powder
- 2 tsp red pepper flakes (more if you like)
- 1 generous tsp of Sichuan peppercorns, (briefly toasted till fragrant and pounded to a powder)
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Sichuan Pepper Corns 
Same Recipe Video is available on the Recipe page⇑.
On Laptop, is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.
Key Ingredients: Chicken Tenders, Oil, spices, Chilli, Onion, Bell Pepper, Garlic, Sichuan Pepper, Dark and Light Soy Sauce.
EAT AND TELL!!! Let us know if you tried – Dragon Chicken | Indo Chinese Chilli Chicken Recipe
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I wonder if, by “dark soy” you mean black / sweet soy sauce. What East Asian manufacturers label as dark soy is definitely darker, but not much thicker than light soy — and just as salty. Black (a.k.a. sweet) soy is the one that is almost as thick as honey and can be used as a dipping sauce.
Dark Soy Sauce that is not at all sweet, is used in this recipe. It is salty, just not as salty as light. The brand I use is a lot denser/ thicker than the light soy sauce. Although not as thick as sweet dark soy( kicap manis)..