Dragon chicken is a delicious Indo-Chinese appetizer. Crispy chicken strips and bell peppers are tossed in a spicy sauce with crunchy cashews. Here’s an easy, step-by-step recipe with a quick video tutorial that shows you how to make this restaurant-worthy dish at home!
There was this restaurant in my late grandma’s neighborhood from where we always ordered dragon chicken. Mom just happened to order it one day after randomly selecting it from their menu. It was a good find, something different from the regular sweet and sour or Manchurian or schezwan dishes.
Frankly, this dish has tasted different at the many places I’ve tried it. But the restaurant where we tried it first still has my heart. It was the best! So I’ve tried to replicate it at home trying to remember the flavors. And this version is as close to the one I’ve always enjoyed!
- What is dragon chicken?
- Why you will love this recipe?
- Ingredients needed
- How to make restaurant-style dragon chicken – Step by step process
- Serving suggestions
- Storage suggestions
- Recipe tips
- Variations
- You may also enjoy these Indo-Chinese recipes
- Dragon Chicken Recipe
What is dragon chicken?
Dragon chicken is a flavor-packed Indian Chinese dish. It has nothing to do with the dragon-legged chicken also known as dong tao, a rare breed of chicken found in Vietnam!
In this recipe, boneless chicken strips are coated in batter, deep-fried, and tossed in a fiery sauce with subtle undertones of sweetness. Though, I’ve also seen this dish being served as boneless chicken chunks and cubed bell pepper instead of strips. Each restaurant lends its own spin on this recipe!
Why is it called dragon chicken then you ask? Honestly, I don’t have an appropriate answer, but I feel it may have gotten its name due to the fiery red color and/or spicy taste of the dish. If you know anything about its origin, I’d love to hear it!
Why you will love this recipe?
You will love this dragon chicken recipe because;
☑ Not only does it look appetizing but it also tastes so delicious
☑ It is brimming with zesty and spicy flavors with a hint of sweetness
☑ It is a quick recipe making it ideal for busy weeknights
☑ Better than take-out!
☑ Does not contain MSG
Ingredients needed
Chicken: It is best to use boneless meat for dishes like these. I’ve used boneless chicken breasts. But feel free to use chicken thighs or tenders as well.
For the chicken marinade: You will need all-purpose flour, cornflour, light soy sauce, rice vinegar, Kashmiri chili powder (for color sans the heat), ginger garlic paste, salt, pepper powder, and one egg white. Use only the egg white as it creates a crispier coating and helps keep the chicken tender and moist.
Dragon sauce: The sauce is an amalgam of basic sauces such as soy sauce (I prefer to use light soy sauce), tomato ketchup, sambal oelek, and rice vinegar. You will also need some, salt, pepper, a tiny bit of sugar, and cornstarch slurry to thicken the sauce.
Aromatics: Freshly minced ginger, garlic, and sliced onions form the flavor base of this dish.
Vegetables: Sliced red and green bell peppers.
Cashew nuts: Cashew nuts are usually added to this recipe, and I love the crunch and a hint of sweet nutty flavor they impart to the dish. It just complements the chicken really well. You may skip it if you wish to.
Cooking fat: I’ve used vegetable oil.
Other ingredients: Besides the above, you will also need some dried red chilies (any kind), and spring (scallion) onion greens.
How to make restaurant-style dragon chicken – Step by step process
Step 1: Marinate the chicken
In a large bowl, add 300 grams of chicken pieces. Season with 1/4 teaspoon each salt, black pepper, 1teaspoon each of Kashmiri chili powder, vinegar, light soy sauce, and ginger-garlic paste. Mix well. ( Photos 1 to 7 )
Next, add one egg white and mix until all the chicken pieces are well coated. ( Photos 8 and 9 )
Add 2 tablespoons each of all-purpose flour and cornflour. Mix well, cover the bowl and set aside for 15-20 minutes or overnight in the fridge. ( Photos 10 to 13 )
Step 2: Fry the chicken pieces
Note: If you have marinated the chicken overnight, take it out from the fridge and bring it to room temperature before frying.
Heat about 1 cup of oil in a heavy-bottomed wok over medium heat.
Slide in the chicken pieces in batches, and leave undisturbed for a few seconds. Deep fry on medium heat, turning a couple of times with the help of a slotted spoon until they turn golden brown and crispy on both sides. Cook time will depend on the thickness of the chicken pieces. ( Photos 14 to 17 )
Set aside on an absorbent napkin. ( Photo 19 )
Step 3: Dragon chicken sauce
In a small bowl, combine 2 tablespoons of sambal oelek, 2 tablespoons of tomato ketchup, 1 tablespoon light soy sauce, 2 teaspoons of rice vinegar, and 1 teaspoon of sugar. Mix well and set aside. ( Photos 20 to 25 )
Heat 2 tablespoons oil in a wok or heavy-bottomed pot on medium-high heat, add 1/4 cup raw cashew nuts, saute until golden brown and set aside. ( Photos 26 to 29 )
Next, add 1 tablespoon each of minced ginger and garlic and 2 to 3 dried red chiles (broken in halves), sauté until ginger-garlic are fragrant. ( Photos 30 and 31 )
Add 1/2 cup of sliced onion, 1/4 cup each of red and green bell peppers, sauté for 2 to 3 minutes. ( Photos 32 and 33 )
Add 1/4 teaspoon each of salt and pepper to season the veggies. ( Photos 34 and 35 )
Add in the sauce mixture. Mix well, and cook for 1-2 minutes or until it begins to bubble. ( Photos 36 and 37 )
Now add the cornflour slurry (2 teaspoon cornflour mixed with 1/4 cup cold water). Give the slurry a good stir before pouring and continue mixing until it thickens up. ( Photos 38 to 40)
Step 4: Toss fried chicken with the sauce
Add in the fried chicken pieces along with the roasted cashew nuts, and toss to coat with the sauce. ( Photos 41 and 42 )
Add 2 to 3 tablespoons scallion greens, mix and switch off the heat. Serve immediately. ( Photos 43 and 44 )
Serving suggestions
Serve dragon chicken as a starter along with your favorite beverage to wash it down!
It also pairs well with this vegetable fried rice , Thai basil fried rice , or this chili garlic hakka noodles .
Storage suggestions
This spicy dragon chicken dish tastes best as soon as it is prepared. If kept for longer the chicken will get soggy. Also, the cashews will not be as crunchy. So enjoy it immediately after the chicken and cashews are tossed with the sauce!
Leftovers: Ideally leftovers must be refrigerated within 2 hours of their preparation for food safety as per the FDA. Allow leftovers to cool completely. Store in an airtight container in the fridge for up to 3 to 4 days.
Reheat: To reheat, transfer the chicken to a skillet or wok, and stir-fry on medium heat until piping hot. Add a splash of water if it looks too dry.
Recipe tips
Oil temperature: Make sure that the oil is not too hot, or the exterior will brown quickly and the chicken will remain raw on the inside. The ideal temperature for deep frying is between 350° to 375° F
Avoid overcrowding the wok: Deep fry the chicken in batches. Overcrowding the wok will reduce the temperature of the oil, and the chicken will absorb more oil and turn out greasy.
Spicy: This recipe is not super spicy, even my kids enjoy it! If you’d like to tone down the heat, then reduce the sambal oelek or any other chili sauce to 1 tablespoon. If you prefer it spicy, then increase the sambal oelek/red chili sauce to a couple more tablespoons. Less is the way to go if you are unsure about the heat tolerance of this recipe.
Sugar: You can replace the sugar with other sweeteners of your choice. If you prefer a sweeter sauce, you can most certainly increase the quantity of the sweetener.
Sodium content: I prefer using low sodium soy sauce. Also, it does not mar the vibrant red color of the dragon sauce as much as the dark soy sauce does. Add salt and pepper to taste!
Variations
Make it a main dish: Dragon chicken is usually served as a starter, but you could convert it into a main dish. To do that, add about 1.5 tablespoons of cornstarch/cornflour to 1 cup of water or chicken stock, add this cornstarch slurry to make a thick gravy.
Seafood: You can swap the chicken with prawns/shrimps or any firm white fish.
More vegetables: You can increase the quantity of bell peppers if you like. You can also add other veggies such as broccoli, carrots, green beans, asparagus, snow peas, snap peas, etc.
Other nuts: You can replace cashew nuts with almonds or even peanuts.
Baked version: For a healthier version, you can bake the chicken pieces instead of deep-frying. To do that, place the marinated chicken strips on a greased wire rack over a baking tray or sheet. Bake at 400° F or 200° C for 15 to 20 minutes (baking time will depend on the thickness of the chicken pieces, so keep an eye out). The internal temperature on an instant-read thermometer must be 165° F. You can refer to this baked chicken 65 post for a pictorial on the baking steps.
Shallow fry: If deep frying intimidates you, skip it and shallow fry instead. Works just as well.
Gluten-free: Swap the all-purpose flour with rice flour. Cornflour or cornstarch is gluten-free, but make sure to read the food labels to know about any allergen advisory statements. Swap the soy sauce with coconut aminos.
Corn-free diet: Swap the cornstarch or cornflour with potato starch or tapioca starch.
Sesame seeds: You could sprinkle some sesame seeds to garnish the dish.
You may also enjoy these Indo-Chinese recipes
Sweet and sour chicken
Schezwan noodles
Hot and sour vegetable soup
Sweet corn soup
You can also follow me on Facebook , Pinterest, Instagram & Twitter
Dragon Chicken Recipe
Ingredients1x2x3x
For the batter
- 300 grams chicken thighs/breast
- 1 teaspoon light soy sauce
- 1 teaspoon vinegar
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon ginger garlic paste
- Salt to taste, I added 1/4 teaspoon
- 1/4 teaspoon ground black pepper
- 2 tablespoons cornflour
- 2 tablespoons all-purpose flour
- 1 large egg white
For the sauce
- 2 tablespoons oil plus more oil as needed for deep frying
- 1/4 cup cashew nuts
- 1 tbsp minced garlic
- 1 tbsp ginger
- 2 to 3 dry red chillies
- 1/2 cup sliced onion
- 1/4 cup red bell pepper strips
- 1/4 cup red bell pepper strips
- 2 tablespoons sambal oelek or any other chili sauce, refer notes
- 2 tablespoons tomato ketchup
- 1 tablespoon light soy sauce or 1 teaspoon dark soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- Salt to taste, I added 1/4 teaspoon
- 1/4 teaspoon ground black pepper
- 2 teaspoons cornflour/cornstarch mixed with 1/4 cup cold water
- 2 to 3 tablespoons chopped scallion greens
Instructions
Marinate the chicken
- In a large bowl, add chicken pieces. Season with salt, black pepper, Kashmiri chili powder, vinegar, light soy sauce, and ginger garlic paste. Mix well.
- Next, add an egg white and mix until all the chicken pieces are well coated.
- Add all-purpose flour and cornflour. Mix well, cover the bowl and set aside for 15-20 minutes or overnight in the fridge.
Fry the chicken pieces
- Note: If you have marinated the chicken overnight, take it out from the fridge and bring it to room temperature before frying.
- Heat oil in a heavy-bottomed wok over medium heat.
- Slide in the chicken pieces in batches, and leave undisturbed for a few seconds. Deep fry on medium heat, turning a couple of times with the help of slotted spoon, until they turn golden brown and crispy on both sides. Cook time will depend on the thickness of the chicken pieces.
- Set aside on an absorbent napkin.
Dragon chicken sauce
- In a small bowl, combine sambal oelek, tomato ketchup, light soy sauce, rice vinegar, and sugar. Mix well and set aside.
- Heat oil in a wok or heavy-bottomed pot on medium-high heat, add cashew nuts, saute until golden brown and set aside.
- Next, add minced ginger-garlic and broken dried red chiles, sauté until ginger-garlic are fragrant.
- Add sliced onion, red and green bell peppers, sauté for 2 to 3 minutes.
- Add salt and pepper to season the veggies.
- Add in the sauce mixture. Mix well, cook for 1-2 minutes or until it begins to bubble.
- Now add the cornflour slurry. Give the slurry a good stir before pouring and continue mixing until it thickens up.
Toss fried chicken with the sauce
- Add in the fried chicken pieces along with the roasted cashew nuts, toss to coat with the sauce.
- Add in the scallion greens, mix and switch off the heat. Serve immediately.
Video
Notes
Nutrition
Dragon Chicken Recipe
Ingredients
For the batter
- 300 grams chicken thighs/breast
- 1 teaspoon light soy sauce
- 1 teaspoon vinegar
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon ginger garlic paste
- Salt to taste, I added 1/4 teaspoon
- 1/4 teaspoon ground black pepper
- 2 tablespoons cornflour
- 2 tablespoons all-purpose flour
- 1 large egg white
For the sauce
- 2 tablespoons oil plus more oil as needed for deep frying
- 1/4 cup cashew nuts
- 1 tbsp minced garlic
- 1 tbsp ginger
- 2 to 3 dry red chillies
- 1/2 cup sliced onion
- 1/4 cup red bell pepper strips
- 1/4 cup red bell pepper strips
- 2 tablespoons sambal oelek or any other chili sauce, refer notes
- 2 tablespoons tomato ketchup
- 1 tablespoon light soy sauce or 1 teaspoon dark soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- Salt to taste, I added 1/4 teaspoon
- 1/4 teaspoon ground black pepper
- 2 teaspoons cornflour/cornstarch mixed with 1/4 cup cold water
- 2 to 3 tablespoons chopped scallion greens
Instructions
Marinate the chicken
- In a large bowl, add chicken pieces. Season with salt, black pepper, Kashmiri chili powder, vinegar, light soy sauce, and ginger garlic paste. Mix well.
- Next, add an egg white and mix until all the chicken pieces are well coated.
- Add all-purpose flour and cornflour. Mix well, cover the bowl and set aside for 15-20 minutes or overnight in the fridge.
Fry the chicken pieces
- Note: If you have marinated the chicken overnight, take it out from the fridge and bring it to room temperature before frying.
- Heat oil in a heavy-bottomed wok over medium heat.
- Slide in the chicken pieces in batches, and leave undisturbed for a few seconds. Deep fry on medium heat, turning a couple of times with the help of slotted spoon, until they turn golden brown and crispy on both sides. Cook time will depend on the thickness of the chicken pieces.
- Set aside on an absorbent napkin.
Dragon chicken sauce
- In a small bowl, combine sambal oelek, tomato ketchup, light soy sauce, rice vinegar, and sugar. Mix well and set aside.
- Heat oil in a wok or heavy-bottomed pot on medium-high heat, add cashew nuts, saute until golden brown and set aside.
- Next, add minced ginger-garlic and broken dried red chiles, sauté until ginger-garlic are fragrant.
- Add sliced onion, red and green bell peppers, sauté for 2 to 3 minutes.
- Add salt and pepper to season the veggies.
- Add in the sauce mixture. Mix well, cook for 1-2 minutes or until it begins to bubble.
- Now add the cornflour slurry. Give the slurry a good stir before pouring and continue mixing until it thickens up.
Toss fried chicken with the sauce
- Add in the fried chicken pieces along with the roasted cashew nuts, toss to coat with the sauce.
- Add in the scallion greens, mix and switch off the heat. Serve immediately.
Video
Notes
Nutrition
Rose lassi is a cooling and refreshing beverage that’s perfect to beat the summer heat! It is made with fresh curd, rose syrup, sugar, and flavored with a hint of cardamom.
Lassi is one of the most popular beverages in India to beat the soaring temperatures! While the classic lassi is amazing just by itself, you can definitely perk it up by adding different flavors to make a variety of flavored lassis.
This rose lassi is a delectable twist to the traditional lassi. It is flavored with rose syrup, which not only adds a delicious rose flavor but also adds a gorgeous pink hue to this lassi.
- Why you will love this recipe?
- Ingredients needed
- How to make rose lassi – Step by step process
- Serving suggestions
- Storage suggestions
- Recipe Tips
- Frequently asked questions (FAQs)
- You may also enjoy these lassi recipes
- Rose Lassi Recipe
Why you will love this recipe?
This rose flavored lassi;
☑ Is made primarily with curd/yogurt which is good for digestion.
☑ Is packed with fragrant and sweet floral notes.
☑ Can be enjoyed for breakfast, as a snack, or topped with ice cream as a dessert
☑ Is ready within minutes
☑ Is perfect to cool you down during the scorching summer heat
☑ Recipe can be scaled as per your needs
Ingredients needed
Dahi (curd) or yogurt
The authentic Indian lassi recipe uses dahi or curd as the base. There is a slight difference between dahi and yogurt. Dahi is made by curdling milk with an acidic substance such as lemon juice, vinegar, or curd. Yogurt on the other hand is made by fermentation of milk by using bacterial strains. Two specific strains of bacteria i.e lactobacillus bulgaricus and streptococcus thermophilus are used to ferment the milk to make yogurt.
You can also use yogurt or Greek yogurt to make it a rose-flavored yogurt drink! It is just as good! If using Greek yogurt, adjust the consistency of the lassi by adding more liquid in the form of water or milk.
Rose syrup
Rose syrup is available in most grocery stores and even online. You can also use roohafza syrup. If you can’t find rose syrup, add some rose water. For an additional flavor boost, you can also add a tablespoon of gulkand which is nothing but a rose petal jam.
Sugar
It is best to use powdered sugar as it dissolves easily. You can also use superfine or castor sugar. Rose syrup is quite sweet, so you may skip adding sugar too. You may also sweeten with other sugar substitutes such as honey, maple syrup, agave nectar, coconut sugar, stevia, monk fruit, etc as per your preference.
Water
Water is added to thin down the lassi and adjust the consistency. You can use milk instead of water for a richer and creamier lassi. Some folks avoid mixing curd and milk together. So feel free to use whatever you prefer.
Other ingredients
Besides the above ingredients, you will also need some ground cardamom to flavor the lassi. I’ve used dried rose petals and slivered pistachios for garnishing which are totally optional but I think it makes the lassi look fancy. Besides, pistachios, cardamom, and rose, all pair extremely well together.
How to make rose lassi – Step by step process
In a large bowl or clay pot, add 2 cups curd/yogurt, and whisk until smooth and creamy. You can also use a Madani which is a traditional tool used to churn the curd. ( Photos 1 to 3 )
Next, add 2 tablespoons of powdered sugar, 4 tablespoons of rose syrup, and 1/4 to 1/2 cup of water, and whisk until well combined and frothy. ( Photos 4 to 7 )
Add 1/4 teaspoon of cardamom powder, if using, give it a good whisk. ( Photos 8 and 9 )
Alternatively, you can simply use a blender to blend everything. Blending curd in the blender makes it a bit watery, so you may need just a couple of tablespoons of liquid to adjust the consistency.
Drizzle rose syrup on the sides of the serving glass to create a random pattern and pour the lassi. You may add a few ice cubes if you like. Garnish with slivered pistachios and dried rose petals, and enjoy immediately! ( Photos 10 to 12 )
Serving suggestions
Lassi tastes best when served chilled! This lassi is quite thick and filling. You can enjoy a tall glass of refreshing rose lassi on its own.
For an authentic touch, try serving it in copper or terracotta glasses. You could also serve it along with a meal. If serving with a meal, try serving it in small 1/2 cup glasses.
For an indulgent dessert, top it with some rose-flavored or plain vanilla ice cream or just some sweetened whipped cream!
Storage suggestions
It is best to enjoy this lassi as soon as it is prepared. If you intend to make it ahead, you can refrigerate it for a couple of hours in an airtight container for up to 1-2 days.
Avoid adding ice cubes if you refrigerate the lassi since it will water down the drink.
You can also freeze it in popsicle molds to make rose lassi popsicles! They sure make for a yummy frozen treat!
Recipe Tips
Full-fat curd: Use full-fat curd or yogurt for best results. Taste the curd before making the lassi. It should not taste sour or the lassi will taste a tad too tangy.
Sweetness: Adjust the sweetness as per your desired taste. Remember the rose syrup is already quite sweet.
Rose flavor: If you are unsure of the rose flavor, add a tablespoon of rose syrup at a time, mix and taste. Keep adding until you reach the desired rose flavor.
What does rose lassi taste like?
This lassi tastes sweet with floral notes of rose and a sweet earthy aroma of green cardamom. It is slightly thick and creamy in consistency.
Is it healthy?
Since lassi contains sugar, it is not really healthy. But can be beneficial if consumed in moderation since it is a rich source of calcium and is packed with healthy bacteria.
Can I make a vegan version of this lassi?
Yes, of course, you can! Swap the curd or yogurt with your favorite plant-based yogurt.
You may also enjoy these lassi recipes
Mango lassi
Strawberry lassi
You can also follow me on Facebook , Pinterest, Instagram & Twitter
Rose Lassi Recipe
Ingredients1x2x3x
- 2 cups cold curd/yogurt, 500 grams
- 2 tablespoons powdered sugar, adjust as per desired sweetness
- 1/4 to 1/2 cup cold water, or as needed to adjust the consistency of the lassi
- 4 tablespoons rose syrup, or as required
- 1/4 teaspoon green cardamom powder, optional
Instructions
- In a large bowl or clay pot, add curd/yogurt, and whisk until smooth and creamy. You can also use a madani which is a traditional tool used to churn the curd.
- Next, add powdered sugar, rose syrup, and water, whisk until well combined and frothy.
- Add cardamom powder, if using, give it a good whisk.
- Alternatively, you can simply use a blender to blend everything. Blending curd in the blender makes it a bit watery, so you may need just a couple of tablespoons of liquid to adjust the consistency.
- Drizzle rose syrup on the sides of the serving glass to create a random pattern and pour the lassi. You may add a few ice cubes if you like.
- Garnish with slivered pistachios and dried rose petals, and enjoy immediately!
