Dragon Chicken

[nverland]

Dragon Chicken
Yield: 4-6 servings Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes

Ingredients

Chicken Marinade
1.5 pounds boneless skinless chicken thighs, cut into strips
3 Tbsp flour
3 Tbsp corn starch
1 Tbsp soy sauce
1 Tbsp ginger paste
1 Tbsp garlic paste
1 tsp salt
½ tsp black pepper
1 tsp Kashmiri red chili powder or paprika
1 egg, beaten

Stir-fry sauce
¼ cup tomato ketchup
2 Tbsp soy sauce
2 Tbsp red chili paste (like Sriracha or sambal oelek)
1 tsp sugar
¼ cup water

Dragon Chicken
¼ cup oil (for shallow frying and for stir fry)
½ red bell pepper, diced
½ green bell pepper, diced
½ orange bell pepper, diced
½ red onion, diced
3-4 dry red chilies, cut into large pieces (see note)
1 Tbsp garlic, finely chopped
1 Tbsp ginger, finely chopped
¼ cup cashew nuts

Instructions

Add chicken along with all the marinade ingredients into a mixing bowl. Mix well till all the chicken pieces are coated well. (You can marinade while you prep the rest of the ingredients)
In a small bowl, mix all stir fry sauce ingredients and set aside.
Heat oil in frying pan or wok on medium high heat. Shallow fry the chicken in batches till golden brown and cooked through, about 5-6 minutes. Plate it out on a paper towel lined dish.
Remove all but about 2 Tbsp oil from the pan. Once the oil is hot, stir fry diced red onion along with bell peppers and red chili pieces for a couple of minutes on high heat.
Add in chopped ginger and garlic along with cashew nuts and stir fry for another couple of minutes.
Add in sauce and fried chicken and toss till every chicken piece is well coated with the sauce.
Serve immediately as appetizer, or over a bed of white rice.

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