Dragon Chicken

We are moving into the “fiery” territory of Indo-Chinese cuisine! Dragon Chicken is essentially the flashier, more sophisticated cousin of Chilli Chicken. It is famous for its signature long, thin strips of chicken and its sweet-yet-spicy red sauce.

The “Dragon” name comes from the heat of the chilies and the vibrant red color, usually achieved with a combination of Cashew nuts and dried red chilies.

The “Dragon” Signature

Unlike Manchurian or Chilli Chicken, Dragon Chicken is almost always served Dry or Semi-Dry. It should have a nutty crunch and a distinct sweetness from honey or tomato ketchup to balance the heat.

Ingredients Checklist

Step-by-Step Execution

1. The “Velvet” Fry

• Mix the chicken strips with the batter ingredients.

• Deep fry in hot oil. Because the strips are thin, they will cook very fast (about 3–4 minutes). They should be golden and crispy. Set aside.

2. The Nutty Base

• Heat 2 tbsp oil in a wok. First, fry the cashew nuts until they are golden brown. Remove and set aside (this keeps them crunchy).

• In the same oil, add the dried red chilies (broken into pieces). Let them darken slightly to infuse the oil with spice.

3. The Stir-Fry

• Add the garlic and ginger. Sauté for 30 seconds.

• Add the thinly sliced onions and capsicum. Toss on high heat for 1 minute. We want them to soften slightly more than in Chilli Chicken, but still hold their shape.

4. The Dragon Glaze

• Lower the heat and add the red chili sauce, ketchup, soy sauce, and honey.

• Add a splash of water if the sauce looks too thick. Stir until it bubbles and turns a deep, glossy red.

5. The Toss

• Add the fried chicken strips and the fried cashews back into the wok.

• Toss quickly on high heat so every strip is coated in that sticky, spicy glaze.