Marion Grasby’s Dragon Chicken Recipe | Marion's Kitchen (2024)

Ingredients

Steps

• 

  Combine ingredients for the stir fry sauce in a bowl. Give everything a good mix to combine, then set aside for later.

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  To make the batter, whisk together the plain flour, rice flour, baking powder and salt in a large mixing bowl. Add in the chilli powder, garlic, ginger, egg white, soy sauce and 100ml (3½ fl oz) of water. Mix to combine well. Now add the chicken pieces and ensure they’re all well coated.

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  Fill a wok or large saucepan with vegetable oil one-third of the way up. Turn onto medium-high heat. The oil is hot when a wooden chopstick or the end of a wooden spoon will bubble when placed in the oil – total Asian mum trick!). Working in batches, carefully remove the chicken pieces from the batter and lower into the hot oil. Cook for 2-3 minutes or until golden brown and crispy. Transfer to a cooling rack set over paper towel to drain. Repeat with the remaining chicken.

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  Place a clean wok over high heat. Add 2 tablespoons of vegetable oil then add the onion and stir-fry for half a minute. Then add the capsicum and cashews and stir-fry for a minute. Now add the dried chillies and stir-fry for another half a minute. Add the chicken, stir-fry sauce, fresh red chilli and spring onion. Toss until well combined. Serve with steamed rice, if using.

Best-ever chicken recipesChickenChinese cuisineDinnerLunchStir-friesWeekend meals

500g (1 lb) boneless chicken thigh pieces, cut into 3cm (just over 1 inch) strips

vegetable oil, for frying

1 small brown onion, cut into wedges

1 capsicum (bell pepper), deseeded, roughly chopped (or use ½ red and ½ green if you like)

¼ cup salted cashews

5 dried red chillies (or to taste), cut in half

1 large red chilli, finely sliced

¼ cup spring onion (scallion), cut into batons

steamed rice, to serve (optional)

Stir-fry sauce:

¼ cup tomato ketchup

2 tbsp soy sauce

1 tbsp Thai sriracha sauce

1 tsp white sugar

1 tsp Chinese black vinegar*

½ tsp ground black pepper

Batter:

2 tbsp plain (all-purpose) flour

2 tbsp rice flour

1 tsp baking powder

½ tsp sea salt

1 tsp Kashmiri chilli powder*

2 garlic cloves, grated

1 tsp ginger, finely grated

1 egg white

2 tsp soy sauce