Restaurant Style Dragon Chicken

Ingredients

• 1/4 cup Oil, for frying
• 450 Grams Chicken Thigh, boneless, cut into 1/2 inch thickness strips
• 1 Teaspoon Soy Sauce
• ½ – ¾ Teaspoon Salt
• 1 Teaspoon Pepper, crushed
• 1 Teaspoon Kashmiri Red Chilli Powder, or cayenne
• 1 ½ Tablespoons Corn flour
• 1 ½ Tablespoons All Purpose Flour, maida
• 1 Egg White
• 1 ½ Tablespoons finely chopped Garlic
• 1 ½ Tablespoons finely chopped Ginger
• 1 ½ Tablespoon Red Chilli Paste, can reduce to 2 teaspoon if you want less spicy
• 1 cup Onion, cut into petals
• 1/2 Green Capsicum, cut into 3/4th inch squares, approx 1/2 cup
• 1/2 red capsicum, cut into 3/4th inch squares, approx 1/2 cup
• ¼ Cup Cashew Nuts
• 2 Teaspoons Soy Sauce
• 2 Teaspoons Vinegar
• 1 Tablespoon Ketchup
• ½ Teaspoon Salt
• 1 Teaspoon Pepper, crushed
• 1 1/2 Teaspoon Corn Flour
• 1/3 Cup Water
• 2 tablespoons spring onion greens

Steps

1. Add all the marinade ingredients into a mixing bowl. Use a pair of tongs or spoons to mix well. Ensure there are no lumps of flour. Set aside.
2. Heat oil in a frying pan, kadai or wok. Heat enough oil for shallow frying the chicken pieces. Once hot, carefully add the marinated chicken pieces into the oil one at a time. Allow to fry on medium high heat for 2-3 minutes or until golden brown.
3. Remove the oil used for frying and retain only 2 tablespoons of oil in the wok for stir fry.
4. Heat oil in a wok on high heat. Once hot, add garlic, ginger and red chilli paste. Fry on high heat for 1-2 minutes or until fragrant.
5. Add onions, capsicum and saute on high heat for 2-3 minutes. Add cashew nuts and fry for 1-2 minutes.
6. Add soy sauce, vinegar, ketchup, salt and black pepper. Combine corn flour and 1/3 cup water in a small bowl and add it to the wok. Cook for 1-2 minutes or until the sauce thickens. Add fried chicken pieces and toss to combine. Garnish with spring onion greens and serve hot!