Dragon Chicken is a famous contemporary Indo-Chinese chicken appetizer cooked in a fiery hot sauce. The moist, tender, and chunky chicken pieces seasoned with the hot chilies, combined with roasted cashews and crunchy bell pepper make it positively mouth-numbing!!

Here’s how you do it

1) In a bowl, combine 500 gm of chicken cut into long strips with salt, 1 tsp pepper, 1 egg, 3 tsp all-purpose flour, 2 tsp cornflour, and let it marinate for 30 minutes.
2) Heat oil in a pan to deep/shallow fry the chicken. Once the oil is hot, drop the chicken pieces and fry until it is golden and crisp. Use a kitchen tissue to drain off the excess oil.
3) In a wide skillet, add 2 tsp of oil. Add 2 pods of finely chopped garlic pods, 3 red chilies and saute for a minute.
4) Add a few roughly broken cashews and fry until slightly golden. Stir in ½ thin sliced onions and bell peppers and fry until it’s crunchy.
5) Spice it up with 1 tsp chili sauce, 1 tsp soy sauce, salt, chili flakes, and a pinch of sugar.
6) Cook the sauce for a minute and add in the fried chicken pieces. Toss well until the chicken pieces are coated well with the sauce.
7) Garnish with chopped spring onions and serve hot!

Tit-Bits:
* You can also shallow fry the chicken pieces.
* For a saucier version, dissolve 1 tsp of corn flour in water and add the corn slurry before adding chicken pieces.