Quick and easy but simply delicious dragon chicken flavored with our favorite Schezwan sauce!
The long vacation is coming to an end and this is making me madly depressed. After many years our whole family reunited and spent wonderful time together. Fortunately my birthday falls during this time of the year which doubled the celebration.
We had so much fun that I didn’t get a single moment to log on and check my blog which resulted in an inevitable long break. Now as the celebration time is approaching to its end, I thought of concentrating on filling this gap which will at least give me some pleasure and let me forget the sadness of parting with family.
There is an excessively huge backlog now due to this long absence. I have no plan on how to manage it. So I thought it would be better to post randomly and that’s what I am starting now. Today’s recipe is dragon chicken – a spicy Chinese starter and undoubtedly mouthwatering.
The name itself suggests that this is quite hot and spicy… so be prepared before taking the first bite. I had made it long back after having it in a Chinese food joint and loving it immensely. This will also be perfect to serve as a starter in a chilly winter night.
Dragon Chicken... A Chinese Treat
Serves: 2 Servings
- Chicken breast – 2, medium
- Onion – 2, medium
- Green bell pepper – 1, medium
- Garlic – 8 to 10 cloves
- Dried red chili – 4 to 5 [adjust as per your taste bud]
- Schezwan paste/sauce – 6 tbsp
- Vegetable oil – as required for shallow frying
- Salt to taste
- Wash and cut the chicken breasts into bite sized pieces. Season with salt and set aside.
- Cut the onions in big chunks and then separate each layers. Cut the bell pepper in one inch long square pieces. Slice the garlic cloves and dried red chilies.
- Heat oil in a non-stick frying pan and shallow fry the chicken cubes in batches till they are golden brown. Keep aside.
- Heat little more oil in the same pan and add the sliced garlic, red chilies, chopped onion and capsicum. Sauté on high heat for five minutes until they are soft.
- Now add the Schezwan paste/sauce and half a cup of water. Keep stirring on high heat.
- Tip in the fried chicken cubes and stir to mix thoroughly so that all the pieces are coated well with the Schezwan paste.
- Taste and adjust the salt if required as the Schezwan paste/sauce is already quite salted.
- Splash some water if it becomes too dry and stick to the pan. Sauté till the chicken cubes are tender and fully cooked and the sauce has the coating consistency.
- Serve this dish as a starter and make it an instant favorite of the whole family.