Indo-chinese fusion recipes is a delightful experience to dig in ,Isn’t it? People love this fusion and it is served in every restaurant of the city. But personally I don’t like to order at restaurants where ajinimoto is a key ingredient.I prefer preparing at home without colour, ajinimoto and other artificial ingredients yet succulent and juicy.Chicken Manchurian, Chilli Chicken ,Dragon chicken is embraced with so much love at home and finished in no time.
I have already shared my recipe of Chicken Manchurian.Hope you will enjoy the recipe of Dragon chicken too……………
Recipe for Dragon Chicken
Chicken – ¾ kg(cut into small pieces. (If preferred chicken breast can be cut into strips and used)
Onion – 2 medium sized(chopped)
Capsicum- 1 medium sized(cut into small cubes)
Green chilli – 2 no.s(chopped)
Ginger-garlic paste- 1 tbsp
Dark soya sauce- 2 tbsp
Tomato ketchep – 2 tbsp
Red chilli sauce – 1 bsp
Kashmiri chilli powder – ½ tbsp(Optional)
Kashmiri Red chilli flakes- 1 tsp
Cashew nuts (chopped)- 6-8 no.s
Spring onion(chopped) – 4 tbsp
Coriander leaves/cilantro(chopped) – 3 tbsp
Refined oil- For frying plus 4-6 tbsp
For the marinade
Corn flour – 2 tbsp(heaped)
Maida/all purpose flour- 2 tbsp
Egg – 1
Dark soya sauce- 1 tbsp
Kashmiri Red chilli flakes – 2 tsp
Ginger garlic paste – ½ tbsp
Salt – As per taste
Method of Preparation
Marinate chicken with the marinade and deep fry in hot oil. Reserve these pieces for later use.
Heat a wok or pan and add oil.Saute onion, green chilli .ginger-garlic paste till onion turns translucent.
Now add in all the sauce and rest of the ingredients except cilantro and spring onion. Keep sautéing for few minutes.
Finally add fried chicken pieces and sauté for around 8-10 minutes .Remove from heat and add cilantro and spring onion.
Always cook in high flame and use thin bottomed pan (never use non-stick pan)for best results.