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Dragon Chicken

Dragon Chicken is a popular Chinese Starter
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Course :
Cuisine :
Technique :
Stir Fry
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Servings :
Serves 4
Rated 3 based on 100 votes


bone less Chicken thighs 4

Egg 1, lightly beaten

Corn flour to coat

oil to deep fry

salt to taste

For Sauce:

Butter - 2 tbsp

minced Garlic - 2 tsp

chili flakes - 1 tsp

Tomato sauce - 2 tbsp

Lime juice - 1 tsp

fried Cashew nuts - 3 tbsp

Chicken stock - 1 cup Corn flour - 1 tbsp

MSG a pinch

Sugar a pinch

salt to taste


  1. Dice the chicken thigh into 1 cm cubes.
  2. Season with salt.
  3. Pour lightly beaten egg over it.
  4. Sprinkle enough corn flour to coat the pieces.
  5. Deep fry them in hot oil.
  6. Drain and reserve.
  7. For Sauce:
  8. Melt butter.
  9. Fry garlic till fragrant.
  10. Add all the ingredients up to cashew nuts.
  11. Mix corn flour in chicken stock and add.
  12. Simmer till thick.
  13. Pour over the chicken and serve at once.

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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