Name: Dragon Chicken recipe by Madhu Makhija at BetterButter
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 4
Ingredients: 500 gm - Boneless chicken (cut into strips); Coriander leaves or spring Onion for garnish; Marinade - 2 tbs - Dark soy sauce; 1tbs - Red chilli paste; 1/2 Cup - All purpose flour / maida; 1/4 Cup - Corn starch/ corn flour; 1 tb Ginger garlic paste; Salt - As needed; 1 tbs - Pepper powder; 1/2 tbs - Ajinomoto (optional); For sauce - 2 tbs - Oil; 3 - Dry red chilies; 4 tbs - Cashew, broken; 1 - Large onion, sliced thickly; 1 - Capsicum, sliced thickly; 1 tbs - Ginger, garlic paste; 1tbs - Red chilli paste; 1 tbs - Dark soy sauce; 1/4 Cup - Tomato ketchup; Salt - as needed; Ajinomoto (optional); 2 tbs - Sugar

Ingredients Serving: 4

500 gm - Boneless chicken (cut into strips)
Coriander leaves or spring Onion for garnish
Marinade - 2 tbs - Dark soy sauce
1tbs - Red chilli paste
1/2 Cup - All purpose flour / maida
1/4 Cup - Corn starch/ corn flour
1 tb Ginger garlic paste
Salt - As needed
1 tbs - Pepper powder
1/2 tbs - Ajinomoto (optional)
For sauce - 2 tbs - Oil
3 - Dry red chilies
4 tbs - Cashew, broken
1 - Large onion, sliced thickly
1 - Capsicum, sliced thickly
1 tbs - Ginger, garlic paste
1tbs - Red chilli paste
1 tbs - Dark soy sauce
1/4 Cup - Tomato ketchup
Salt - as needed
Ajinomoto (optional)
2 tbs - Sugar

Instructions

Take chicken in a bowl and add all the marination ingredients, mix well. Keep aside for 10 minutes.
Heat oil for deep frying. When the oil is hot, drop the chicken in it and fry till golden. Drain and set aside.
Now heat oil in a frying pan. Add in red chilli and cashew and fry till the cashew turns golden brown. Add onion and bell pepper, toss well. Add Ginger garlic paste and saute for a minute.
Add red chilli paste, soy sauce, tomato ketchup, salt, ajinomoto, sugar and mix well. Cook for a couple of minutes or till the water evaporates and sauce thickness.
Add the fried chicken and toss well in the sauce. Add coriander leaves or spring onions and mix well. Serve hot.

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