Spicy Dragon Chicken (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 Chinkiang or 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 -
Sliced green onions
# Instructions:
01 -
Whisk the egg, soy sauce, and marinade spices in a large bowl or freezer bag. Add the chicken strips and coat well. Marinate for 30 minutes at room temperature, or refrigerate overnight. Bring to room temperature before breading.
02 -
Whisk together the sauce ingredients, ensuring the cornstarch is fully dissolved. Set aside.
03 -
Combine flour, cornstarch, and chili powder in a large freezer-safe bag. Remove chicken from marinade, pat dry with paper towels, and add to the breading bag. Shake to coat, pressing the mixture onto the chicken.
04 -
Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Fry the chicken in batches for about 4 minutes, flipping halfway, until cooked through. Remove to a paper towel-lined plate. Repeat with remaining chicken.
05 -
In a dry cast iron skillet, toast the cashews over medium heat until golden and fragrant. Remove from skillet.
06 -
Heat a drizzle of oil in the skillet over medium-high heat. Add onion and bell pepper, stir fry for 2 minutes. Add ginger and garlic, cooking for 30 seconds.
07 -
Re-whisk the sauce to recombine and pour into the skillet. Simmer, stirring often, until thickened, about 1 minute.
08 -
Add the cooked chicken and toasted cashews to the skillet. Toss to coat in the sauce. Garnish with sesame seeds and green onions. Serve immediately.
# Notes:
01 -
For crispier chicken, wait to add it to the sauce until just before serving.
02 -
This dish is best served freshly cooked as the breading will soften over time.