Dragon Chicken

Ingredients

• Chicken thighs – 500g, boneless and skinless, cut into strips
• Egg white – 1
• Rice flour – 2 tbsp
• All-purpose flour – 2 tbsp (substitute with corn flour for a gluten-free version)
• Soy sauce – 2 tbs
• Red chilli powder (or cayenne pepper) – 1 tsp
• Black pepper – ½ tsp
• Salt – to taste
• Ginger – 1 tbsp, finely chopped
• Garlic – 1 tbsp, finely chopped
• Onion – 1 medium, cubed
• Green capsicum (bell pepper) – 1, cubed
• Cashew nuts – 2 tbsp (optional but recommended for crunch)
• Red chilli sauce – 2 tbsp
• Dark soy sauce – 1 tbsp
• Tomato ketchup – 1½ tbsp
• White vinegar – 1 tsp
• Cornflour – 1 tsp, mixed with 2 tbsp water (for slurry)
• Oil – for frying and stir-frying
• Spring onions – for garnish (optional)

Instructions

1. Marinate the Chicken
   In a bowl, mix the chicken with soy sauce, salt, pepper, red chilli powder, rice flour, all-purpose flour, and egg white. Set aside for 15–20 minutes.
2. Fry the Chicken
   Heat oil in a deep pan (around 1 inch depth). Fry the marinated chicken in batches until golden and crispy. Drain on a paper towel.
3. Prepare the Aromatics
   In a wok, heat 1 tablespoon of oil. Add chopped ginger, garlic, and a bit of red chilli paste if using. Sauté for 30–45 seconds until aromatic.
4. Add Vegetables
   Toss in the onions and capsicum. Stir-fry on high heat for about 1 minute. They should soften slightly but stay crisp.
5. Toast Cashew Nuts
   Add cashews and sauté for another 10–15 seconds until lightly golden.
6. Pour in the Sauces
   Add red chilli sauce, soy sauce, ketchup, vinegar, salt, and pepper. Mix everything well and cook for 10–15 seconds.
7. Thicken the Sauce
   Stir in the cornflour slurry and cook for another 15 seconds. The sauce should become glossy and coat the spoon like a glaze.
8. Combine with Chicken
   Add the fried chicken to the wok. Toss everything well so that the sauce coats each piece evenly. Do this just before serving to maintain the crispiness.
9. Garnish & Serve
   Top with chopped spring onions. Serve hot as an appetizer or alongside fried rice or noodles.

Dragon Chicken is a bold, spicy dish that perfectly blends crispy textures with punchy sauces. It’s ideal for those who enjoy rich flavors and a bit of heat. Now you don’t need to visit a restaurant—make this crowd-pleasing dish right in your Sri Lankan kitchen and impress everyone at the table!