Ingredients
Equipment
Method
- In a medium bowl, combine the bite-sized chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, 1 tablespoon of oil, salt, and black pepper. Mix well to ensure each piece is evenly coated. Let it marinate for at least 10-15 minutes at room temperature.1 lb boneless, skinless chicken breast or thighs, 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon oil, salt, freshly ground black pepper
- In a separate shallow dish or bowl, whisk together 1/4 cup of all-purpose flour and 1/4 cup of cornstarch.1/4 cup all-purpose flour, 1/4 cup cornstarch
- Dredge each marinated chicken piece thoroughly in the flour and cornstarch mixture, ensuring a good coating. Shake off any excess.
- Heat enough oil in a wok or deep pan over medium-high heat for deep frying. Once the oil is hot (test with a small piece of coating; it should sizzle immediately), carefully add the coated chicken pieces in batches, being careful not to overcrowd the pan. Fry for about 4-6 minutes, or until golden brown and cooked through. Remove the fried chicken with a slotted spoon and place it on a wire rack or paper towel-lined plate to drain excess oil.oil
- In a clean wok or large skillet, heat 2 tablespoons of oil over medium heat. Add the minced garlic, julienned ginger, and chopped green chilies. Sauté for about 30 seconds until fragrant.2 tablespoons oil, 2 cloves garlic, 1 inch ginger, 1-2 green chilies
- Add the thinly sliced onions and bell peppers to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.1/2 cup onions, 1/4 cup bell peppers
- In a small bowl, whisk together ketchup, chili sauce, soy sauce, vinegar, sugar, and water (or chicken broth). In a separate tiny bowl, mix the 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry.2 tablespoons ketchup, 1 tablespoon chili sauce, 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 teaspoon sugar, 1/4 cup water or chicken broth, 1 teaspoon cornstarch
- Pour the whisked sauce mixture into the wok with the vegetables. Bring it to a gentle simmer, stirring continuously.
- Once the sauce is simmering, slowly pour in the cornstarch slurry while stirring constantly. Continue to stir until the sauce thickens to your desired consistency.
- Add the fried chicken pieces to the thickened sauce. Toss gently to coat each piece evenly. Cook for another minute, allowing the chicken to absorb the flavours.
- Remove from heat. Garnish generously with chopped spring onions and toasted sesame seeds. Serve your delicious Dragon Chicken immediately with steamed rice.2 tablespoons chopped spring onions, 1 tablespoon toasted sesame seeds
Notes
Leftover Dragon Chicken can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm in a skillet over medium-low heat, adding a tablespoon of water or broth if the sauce seems too thick, or microwave for 60-90 seconds, stirring halfway through.
