Dragon Chicken | Indo Chinese Chilli Chicken Recipe
Recipes are simple
Recipes are simple
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  • 600 gms boneless chicken fillets (tenders) , cut into thin strips 3 Tbsp plain wheat flour for nicer flavor OR plain flour 2 Tbsp corn starch / corn flour 2 Tbsp dark soy sauce – MUST BE DARK SOY ( dark soy sauce is much thicker and not as salty as light soy) 2 Tbsp thai sweet chili sauce 1 egg a pinch of red food coloring ( for the restaurant effect – avoid this at home)
  • in
  • thin
  • soy sauce
  • thai sweet chili sauce
  • ½ cup oil for frying
  • sliced
  • 2 large red onions, sliced thinly
  • 2 large green bell pepper
  • 2 tsp chilli paste
  • ½ tsp white pepper powder
  • ½ tsp black pepper powder
  • 2 tsp red pepper flakes
  • 2 Tbsp of the oil used for frying the chicken into a non stick wok. Add the butter and melt. Add and fry the garlic till it begins to go golden. Next and and sauté the sliced onions till softened. Add the sliced green bell pepper/ capsicum now and cook briefly. Don’t let them go soft). Add the chili paste, thai chill sauce, light soy sauce, ketchup, red chili flakes, white and black pepper powders and the toasted Sichuan pepper powder. Mix well. Add the fried chicken and toss well to coat with all the flavors and spices for a minute or two. Add up to
  • ¼ cup of water to loosen the sauce. Lastly add the chopped celery leaves and spring onion greens. The fiery Dragon Chicken is ready! Dragon Chicken | Indo Chinese Chilli Chicken Recipe Notes: Make sure to use Only Dark Soy Sauce for frying the chicken and Only light soy sauce for the sauce. This makes a huge difference! The Sichuan peppercorns get fragrant when toasted, but do not over toast on the dry pan – if over heated it will give the texture of sand when pounded. (Not nice to bite into).



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