Dragon Chicken Fiery Flavors (Print Version)
# Ingredients:
→ Quick Marinade
01 -
1 egg
02 -
1 tablespoon reduced sodium soy sauce
03 -
1/2 teaspoon ginger powder
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
1/2 teaspoon paprika
07 -
1/2 teaspoon cayenne pepper
08 -
1 pound chicken thighs, sliced into 1/2-inch strips
→ Chicken Breading
09 -
1/2 cup flour
10 -
1/4 cup cornstarch
11 -
1/2 tablespoon chili powder
12 -
Canola or vegetable oil for pan frying
→ Sauce
13 -
1/4 cup low sodium soy sauce
14 -
1/4 cup ketchup
15 -
3 tablespoons honey
16 -
2 tablespoons oyster sauce
17 -
1 1/2-2 tablespoons Asian chili sauce (e.g., Sambal Oelek)
18 -
1 tablespoon Chinese black vinegar (or 1/2 tablespoon balsamic vinegar + 1/2 tablespoon rice vinegar)
19 -
1 tablespoon toasted sesame oil
20 -
1 1/2 teaspoons cornstarch
→ Stir Fry
21 -
1 cup unsalted cashews
22 -
1 tablespoon vegetable or peanut oil
23 -
1/2 white onion, thinly sliced
24 -
1 red bell pepper, thinly sliced
25 -
1 tablespoon freshly grated ginger
26 -
6 garlic cloves, minced
→ Garnish
27 -
Toasted sesame seeds
28 -
Green onions
# Instructions:
01 -
Whisk the egg, soy sauce, and marinade spices together in a large bowl or freezer bag. Add the sliced chicken and coat thoroughly. Marinate for at least 30 minutes or up to overnight. If marinating overnight, let the chicken come to room temperature before breading.
02 -
Whisk all sauce ingredients in a medium bowl until cornstarch is completely dissolved. Set aside.
03 -
Combine flour, cornstarch, and chili powder in a large freezer bag. Drain chicken, remove excess marinade, and place it into the breading mixture. Shake to coat all pieces evenly, pressing the coating firmly onto the chicken where needed.
04 -
Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in batches, shake off excess breading and cook chicken for about 4 minutes, flipping halfway through. Remove to a paper towel-lined plate. Repeat as needed with additional oil.
05 -
In a dry skillet over medium heat, toast cashews until golden brown in spots, stirring occasionally. Remove from heat.
06 -
Heat a drizzle of oil in the empty skillet over medium-high heat. Add onion and bell pepper, stir fry for 2 minutes. Stir in ginger and garlic, cooking briefly until aromatic (about 30 seconds).
07 -
Whisk sauce to re-combine, then add it to the skillet. Bring to a simmer, stirring often, until thickened (about 1 minute). Add the chicken and cashews, stirring to coat evenly. Garnish with sesame seeds and green onions. Serve immediately.
# Notes:
01 -
This recipe is best served immediately for maximum crispiness, as the breading softens over time.
02 -
Marinate the chicken and prepare the sauce ahead of time to streamline the cooking process.