Vegetable/Canola oil - for deep frying and for stir frying
Onion - 1, large, cut into chunks and layers separated to create petals
Red capsicum - ½ of a large, cut into 2-inch cubes
Green capsicum - ½ of a large, cut into 2-inch cubes
Green/spring onion - 5 stalks, green and white parts separated and finely chopped
White sesame seeds for garnish
For sauce:
Schezwan sauce: ½ cup
Brown sugar - 2 tbsp
White vinegar/rice wine vinegar - 1 tbsp
Dark soy sauce - 1 tsp
Water - ¼ cup
Instructions
Wash and cut the chicken thighs into 1-inch cubes. Take the chicken cubes in a mixing bowl and start to marinate.
To the bowl of chicken, add ginger paste, ¼ of the minced garlic, ½ teaspoon of dark soy sauce, half a teaspoon of salt, 1 egg and 2 tablespoons of Schezwan sauce. Mix all the ingredients well with the chicken pieces so that each piece is evenly coated.
Now add the maida/all-purpose flour and cornflour to the chicken and mix them really well to create an even coating around each of the chicken cubes.
Next we will make the sauce for dragon chicken. In a mixing bowl, add half a cup of Schezwan sauce, 2 tablespoons of brown sugar, 1 tablespoon of white vinegar, 1 teaspoon of dark soy sauce and water. Mix everything really well and set it aside until needed.
Heat about 1 tablespoon of oil in a wok or frying pan and once the oil is hot, add the cashew nuts. Fry the nuts for 4 to 5 minutes until they turn slightly brown. Take them out and set aside.
Heat a pan and add enough oil to fry up the chicken pieces. Once the oil is hot, reduce the heat to medium and add chicken pieces one at a time in a single layer.
Fry the chicken pieces on medium heat until the bottom side turns golden brown, about 5 to 6 minutes. Then flip them over and fry the other side for another 5 minutes until this side turns golden brown too.
Take them out and place in a bowl lined with an absorbent kitchen towel to soak excess oil. Repeat with remaining chicken cubes as you may need to fry them in batches. If you overcrowd the pan, the chicken will not turn out crispy.
Once all the chicken pieces are fried, clean the pan and return it back to heat. Add 2 tablespoons of oil and add spring onion whites and the remaining minced garlic. Saute them for a couple of minutes on medium heat.
Then add the onion petals and saute them on medium for 5 minutes until they turn slightly translucent, about 5 minutes.
Then add the capsicum pieces. Continue stir frying the capsicum for a good 6 to 8 minutes on medium heat until they soften a little but still retain their crunch.
Now add the prepared sauce to the pan (whisk the sauce one before pouring). Let the sauce warm up for 2 minutes.
Add the fried chicken cubes and mix them in with the sauce. Also add the fried cashew nuts and give a good mix.
Finally sprinkle the spring onion greens and mix them in. Your hot and spicy dragon chicken is ready!
Serve the dragon chicken on a platter and garnish with white sesame seeds and more fresh spring onion greens! Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2023/08/dragon-chicken-restaurant-style/