Dragon Chicken Indo-Chinese Style (Print-Friendly Format)
Crispy fried chicken strips in spicy, sweet, and tangy sauce—ideal as a starter or classic Indo-Chinese main.
# Required Ingredients:
→ Chicken Preparation
01 -
500 g boneless skinless chicken breast, sliced into strips
02 -
1 teaspoon soy sauce
03 -
0.5 teaspoon salt
04 -
0.5 teaspoon ground black pepper
→ Batter and Frying
05 -
120 ml all-purpose flour
06 -
60 ml cornstarch
07 -
1 large egg
08 -
Vegetable oil for deep frying
→ Sauce and Garnish
09 -
1 tablespoon vegetable oil
10 -
1 tablespoon ginger-garlic paste
11 -
2 dried red chilies, broken into pieces
12 -
1 small onion, thinly sliced
13 -
1 small green capsicum (bell pepper), thinly sliced
14 -
2 tablespoons soy sauce
15 -
1 tablespoon chili sauce
16 -
1 tablespoon tomato ketchup
17 -
1 tablespoon honey
18 -
0.5 teaspoon ground black pepper
19 -
0.5 teaspoon red chili powder, or to taste
20 -
60 ml water
21 -
1 teaspoon cornstarch mixed with 2 tablespoons (30 ml) water
22 -
2 tablespoons chopped spring onions
23 -
1 teaspoon sesame seeds
# How to Make It:
01 -
Combine chicken strips with soy sauce, salt, and black pepper in a bowl. Allow to marinate for 10 minutes.
02 -
In a separate bowl, mix all-purpose flour, cornstarch, and egg. Toss in the marinated chicken, ensuring each strip is evenly coated.
03 -
Heat oil to 180°C in a deep pan. Fry the chicken strips in batches until golden brown and crispy. Transfer to paper towels to drain excess oil.
04 -
Heat 1 tablespoon oil in a wok or large pan over medium heat. Add ginger-garlic paste and broken red chilies; sauté for 30 seconds until aromatic.
05 -
Add sliced onion and capsicum to the pan. Stir-fry for 2 minutes until slightly softened but still crisp.
06 -
Incorporate soy sauce, chili sauce, tomato ketchup, honey, ground black pepper, and red chili powder. Stir to combine.
07 -
Pour in the water and bring the mixture to a simmer for 2 minutes. Add cornstarch slurry and cook, stirring, until the sauce thickens and becomes glossy.
08 -
Add crispy fried chicken strips to the pan. Gently toss to ensure all pieces are well coated with the sauce.
09 -
Transfer the chicken to a serving dish and scatter chopped spring onions and sesame seeds over the top. Serve hot as an appetizer or main.
# Additional Information:
01 -
Use freshly ground black pepper and adjust chili powder to balance spice according to your taste.
02 -
Serve immediately for best texture, as the coating remains at its crispiest.