Easy

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Dragon Chicken

4

Serves

20 minutes

Prep Time

20 minutes

Cook Time

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Ingredients

Dragon Chicken Marinade

  • 700g chicken thighs - cut into 1cm strips
  • 1 egg
  • 1 tablespoon soy sauce
  • 1/2 teaspoon each: ground ginger, garlic powder, onion powder, paprika
  • Pinch cayenne

Chicken Coating

  • 3/4 cup flour
  • 1/3 cornflour
  • 1/8 teaspoon chili powder
  • Oil for pan frying

Dragon Sauce

  • 1/4 cup each: soy sauce, tomato sauce
  • 3 tablespoons honey
  • 2 oyster sauce
  • 1 1/2 - 2 tablespoons Asian chili sauce such as Sambal Oelek
  • 1 tablespoon sesame oil
  • 1/2 tablespoon each: balsamic vinegar, rice vinegar
  • 1 1/2 teaspoons cornflour
  • "Stir Fry Ingredients"
  • 1 tablespoon cooking oil
  • 1 cup unsalted cashews
  • 1 red onion - cut into thin wedges
  • 1 red pepper - cut into strips
  • 1 tablespoon fresh ginger - grated
  • 6 cloves garlic - crushed
  • Toasted sesame seeds and chopped spring onion to serve

Method

Dragon Chicken

  • Combine the chicken with the marinade ingredients and marinate the chicken overnight.
  • Drain the marinade from the chicken.
  • In a medium size bowl, whisk all the coating ingredients together. Toss the chicken through the mixture - set aside.
  • In a small bowl, whisk all the sauce ingredients together - set aside.
  • Heat some cooking oil in a large frying pan or wok over a high heat.
  • Brown the chicken well on all sides - set aside.
  • To the same pan, add the cashews, red onion and red pepper. Cook for 2 minutes, add in the ginger and garlic and cook for a further minute.
  • Add the chicken back into the pan and stir fry for a few minutes.
  • Tip in the sauce and simmer until the sauce has thickened.
  • Serve sprinkled with the toasted sesame seeds and chopped spring onion.