DRAGON CHICKEN

✅ Ingredients:

🐔 For the chicken:

• 500g boneless chicken pieces (bite-sized)

• 2 tbsp cornflour

• 2 tbsp all-purpose flour (maida)

• 1 egg (optional, for binding)

• 1 tsp ginger-garlic paste

• 1 tsp soy sauce

• Salt and pepper to taste

• Oil for deep frying

🌶️ For the sauce:

• 2 tbsp oil

• 1 tbsp finely chopped garlic

• 1 tbsp finely chopped ginger

• 2-3 green chilies (slit)

• 1 small onion (thinly sliced)

• 1 small capsicum (sliced)

• 2 tbsp soy sauce

• 1 tbsp chili sauce (adjust for spice)

• 1 tbsp tomato ketchup

• 1 tsp vinegar

• 1 tsp sugar

• Salt to taste

• 1 tsp cornflour dissolved in 3 tbsp water (for thickening)

• Spring onions (chopped, for garnish)

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👨‍🍳 Instructions:

1. Marinate and fry chicken:

• In a bowl, mix chicken pieces with cornflour, all-purpose flour, ginger-garlic paste, soy sauce, salt, pepper, and egg (if using).

• Coat well and let marinate for 15–20 minutes.

• Heat oil in a deep pan and deep fry the chicken until crispy and golden. Drain on paper towels.

2. Prepare the sauce:

• In a wok or large pan, heat 2 tbsp oil.

• Add garlic, ginger, and green chilies; sauté till fragrant.

• Add sliced onions and capsicum; stir-fry for 2 minutes.

• Add soy sauce, chili sauce, ketchup, vinegar, sugar, and salt.

• Mix well and cook for 1–2 minutes.

3. Combine chicken and sauce:

• Add fried chicken pieces to the sauce.

• Toss well to coat all pieces.

• Add cornflour slurry and stir until sauce thickens and clings to chicken.

4. Garnish and serve:

• Garnish with chopped spring onions.

• Serve hot with fried rice or noodles.

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💡 Tips:

• Adjust chili sauce and green chilies for your preferred spice level.

• For extra crunch, double fry the chicken.

• Add bell peppers or shredded cabbage for extra veggies.