Dragon Chicken

For sauce:

  • Chili oil 3/4 cup
  • garlic chopped 2tbs
  • honey 4tbs
  • chili powder 1tsp
  • sugar 1tsp
  • orange red colour a pinch
  • vinegar
  • 2tbs
  • salt 1/2tsp
  • chili garlic sauce 3/4th cup

For garnishing:

  • spring onions 1/2 cup
  • sesame seeds 2tbs

For Chicken Marination:

  • chicken breast (julienne cut)
  • salt 1/2tsp
  • chicken powder 1tsp
  • white pepper 1/2 tsp
  • egg 1
  • corn flour 2tbsp
  • flour 2 tbsp


  1. Marinate the chicken with salt, pepper and chicken powder for half an hour.
  2. Mix in the rest of the ingredients and deep fry each piece.
  3. To avoid the excessive oil (which I usually try to do, and it turns out just as scrumptious) you can simply stir fry the chicken till its tender or you can bake it in the oven till its done.
  4. To make the chili oil take quarter cup of oil and quarter cup of red chili flakes and put them in a pan and turn the heat on to medium low and cook it with continuous stirring to ensure proportionate cooking of the flakes. Stir till it becomes fragrant and the flakes turn slightly darker in color. Turn off heat and set aside to cool. Pour in a jar when cold and use in any dish you like apart from this to elevate the spiciness.
  5. Put the ingredients of the sauce in a pan and cook till it comes to a boil. Let it simmer for a few minutes for the flavors to infuse. Using that much chili oil makes it really spicy so add a little at a time till you reach the desired flavor.
  6. Pour the sauce over the deep-fried/stir-fried/baked chicken and garnish with some chopped green onions and sesame seeds. Serve with white boiled rice or egg fried rice!

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