( Photos 41 and 42)Īdd 2 to 3 tablespoons scallion greens, mix and switch off the heat. Step 4: Toss fried chicken with the sauceĪdd in the fried chicken pieces along with the roasted cashew nuts, and toss to coat with the sauce. Give the slurry a good stir before pouring and continue mixing until it thickens up. Now add the cornflour slurry (2 teaspoon cornflour mixed with 1/4 cup cold water). Mix well, and cook for 1-2 minutes or until it begins to bubble. ( Photos 34 and 35)Īdd in the sauce mixture. ( Photos 32 and 33)Īdd 1/4 teaspoon each of salt and pepper to season the veggies. ( Photos 30 and 31)Īdd 1/2 cup of sliced onion, 1/4 cup each of red and green bell peppers, sauté for 2 to 3 minutes. Next, add 1 tablespoon each of minced ginger and garlic and 2 to 3 dried red chiles (broken in halves), sauté until ginger-garlic are fragrant. Heat 2 tablespoons oil in a wok or heavy-bottomed pot on medium-high heat, add 1/4 cup raw cashew nuts, saute until golden brown and set aside. In a small bowl, combine 2 tablespoons of sambal oelek, 2 tablespoons of tomato ketchup, 1 tablespoon light soy sauce, 2 teaspoons of rice vinegar, and 1 teaspoon of sugar. Cook time will depend on the thickness of the chicken pieces.
Deep fry on medium heat, turning a couple of times with the help of a slotted spoon until they turn golden brown and crispy on both sides. Slide in the chicken pieces in batches, and leave undisturbed for a few seconds. Heat about 1 cup of oil in a heavy-bottomed wok over medium heat. Note: If you have marinated the chicken overnight, take it out from the fridge and bring it to room temperature before frying. Mix well, cover the bowl and set aside for 15-20 minutes or overnight in the fridge. ( Photos 8 and 9)Īdd 2 tablespoons each of all-purpose flour and cornflour. Next, add one egg white and mix until all the chicken pieces are well coated. Season with 1/4 teaspoon each salt, black pepper, 1teaspoon each of Kashmiri chili powder, vinegar, light soy sauce, and ginger-garlic paste. In a large bowl, add 300 grams of chicken pieces.
Dong tao chicken dish how to#
How to make restaurant-style dragon chicken – Step by step process Step 1: Marinate the chicken Other ingredients:Besides the above, you will also need some dried red chilies (any kind), and spring (scallion) onion greens. It just complements the chicken really well. Vegetables:Sliced red and green bell peppers.Ĭashew nuts:Cashew nuts are usually added to this recipe, and I love the crunch and a hint of sweet nutty flavor they impart to the dish. You will also need some, salt, pepper, a tiny bit of sugar, and cornstarch slurry to thicken the sauce.Īromatics: Freshly minced ginger, garlic, and sliced onions form the flavor base of this dish. Use only the egg white as it creates a crispier coating and helps keep the chicken tender and moist.ĭragon sauce: The sauce is an amalgam of basic sauces such as soy sauce (I prefer to use light soy sauce), tomato ketchup, sambal oelek, and rice vinegar.
Dong tao chicken dish free#
But feel free to use chicken thighs or tenders as well.įor the chicken marinade: You will need all-purpose flour, cornflour, light soy sauce, rice vinegar, Kashmiri chili powder (for color sans the heat), ginger garlic paste, salt, pepper powder, and one egg white. ☑ Does not contain MSG Ingredients neededĬhicken:It is best to use boneless meat for dishes like these. ☑ It is a quick recipe making it ideal for busy weeknights
☑ It is brimming with zesty and spicy flavors with a hint of sweetness ☑ Not only does it look appetizing but it also tastes so delicious You will love this dragon chicken recipe because If you know anything about its origin, I’d love to hear it! Why is it called dragon chicken then you ask? Honestly, I don’t have an appropriate answer, but I feel it may have gotten its name due to the fiery red color and/or spicy taste of the dish. Each restaurant lends its own spin on this recipe! Though, I’ve also seen this dish being served as boneless chicken chunks and cubed bell pepper instead of strips. In this recipe, boneless chicken strips are coated in batter, deep-fried, and tossed in a fiery sauce with subtle undertones of sweetness. It has nothing to do with the dragon-legged chicken also known as dong tao, a rare breed of chicken found in Vietnam!
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