5 Recipes For Dragon Chicken
Consider considerations like cooking time, calorie consumption, and how pleasant the finished dish will be when modifying any of the top Dragon Chicken recipes from the list below to suit your preferences. This dish is so simple to prepare and can easily feed a sizable number of people, which is why many of my close friends consider it to be one of their all-time favorites. I hope your health is okay.
1.Chicken Teriyaki Dragon BowlA plate of food with broccoli, dragon Bowl and Chicken
Chicken Teriyaki Dragon BowlA plate of food with broccoli, dragon Bowl and Chicken
Ingredients
- STIR-FRY
- 2 tbsp olive oil
- 3 boneless skinless chicken breasts cut into cubes
- 1/2 yellow or orange pepper cut into 1" pieces
- 1/2 cup broccoli cut into bite sized pieces
- 8 asparagus stalks cut into 2" pieces
- 2 cup baby bok choy cut into 2" pieces
- 1/2 carrot shaved
- 4 green onion sliced thin
- 1/2 bottle of teriyaki sauce
- RICE
- 4 cups cooked rice
- BRAISED CABBAGE
- 1 tbsp olive oil
- 2 apples cored and peeled and cut into matchsticks
- 1/2 red onion sliced thin
- 1/2 red cabbage cored and sliced into 1" wide strips
- 1/3 cup vinegar
- 1/4 cup water
- 1/4 cup brown sugar
- pepper to taste
- SPICY YOGURT
- 1 cup greek yogurt
- 1/2 pkg powdered ranch dressing
- 1/4 tsp cayenne powder
- 1 tsp lemon juice
Instructions
- ** I start by preparing the rice, yogurt, and braised cabbage. I begin the stir-fry after the braised cabbage has finished cooking because it doesn't take very long. When the stir-fry is finished, I place the rice on the plate, top with the stir-fry, braised cabbage, and spicy yogurt. Voila!
- BRISKET, BRAISED
- Cook apple and onion in olive oil in a large pot over medium heat for 4 minutes, or until onion softens.
- While you combine the vinegar, water, and brown sugar in a bowl, add the cabbage to the saucepan and continue cooking it. Add the bowl's ingredients to the pot right away and bring to a boil.
- Simmer for 1.5 hours on low heat, stirring occasionally. if desired, add pepper.
- If further time is needed to simmer, do so, but after the cabbage is tender and most of the liquid has been absorbed, the dish is finished. If you're not quite ready to put the dish together, keep warm.
- HOT YOGURT
- Mix everything together and place in the refrigerator for at least one hour RICE.
- Rice should be prepared as directed and kept aside.
- STIR-FRY
- Cook the chicken until done in 1 tbsp of the oil in a big pan over the stove. Take out of the pan and place aside.
- Over high heat, pour the remaining oil to the pan that is now empty and add the pepper, asparagus, broccoli, and bok choy. Cook for softening.
- Reintroduce the teriyaki sauce and the chicken. After combining, cook for one minute. Cook for an additional one or two minutes after adding the carrot and green onion.
- Layer the components and have fun!
Nutrition Facts
3 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,096 | |
| % Daily Value* | ||
| Total Fat 27 g | 41 % | |
| Saturated Fat 7 g | 34 % | |
| Trans Fat 0 g | ||
| Cholesterol 211 mg | 70 % | |
| Sodium 6,027 mg | 251 % | |
| Total Carbohydrate 124 g | 41 % | |
| Dietary Fiber 7 g | 30 % | |
| Total Sugars 53 g | ||
| Includes 12 g Added Sugars | ||
| Protein 86 g | 172 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 217 mg | 22 % |
| Iron 8 mg | 45 % |
| Potassium 1,819 mg | 39 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: egg Free * peanut Free * tree Nut Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free
| Fat | 27 g | 41 % |
|---|---|---|
| Saturated | 7 g | 34 % |
| Trans | 0 g | – |
| Monounsaturated | 12 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 124 g | 41 % |
| Fiber | 7 g | 30 % |
| Total Sugars | 53 g | – |
| Added Sugars | 12 g | – |
| Protein | 86 g | 172 % |
| Cholesterol | 211 mg | 70 % |
| Sodium | 6,027 mg | 251 % |
| Calcium | 217 mg | 22 % |
| Magnesium | 226 mg | 54 % |
| Potassium | 1,819 mg | 39 % |
| Iron | 8 mg | 45 % |
| Zinc | 4 mg | 33 % |
| Phosphorus | 978 mg | 140 % |
| Vitamin A | 173 Вµg | 19 % |
| Vitamin C | 58 mg | 64 % |
| Thiamin (B1) | 1 mg | 65 % |
| Riboflavin (B2) | 1 mg | 60 % |
| Niacin (B3) | 32 mg | 202 % |
| Vitamin B6 | 3 mg | 217 % |
| Folate (Equivalent) | 311 Вµg | 78 % |
| Folate (Food) | 113 Вµg | – |
| Vitamin B12 | 1 Вµg | 24 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 5 mg | 33 % |
| Vitamin K | 82 Вµg | 68 % |
Source: https://myorganizedchaos.net/chicken-teriyaki-dragon-bowl#mv-creation-8-jtr
Also interesting about Dragon Chicken:
What is Dragon Chicken made of?
This Indo-Chinese snack is made of crispy chicken strips, onion, capsicum, and cashews and is tossed in a rich, sweet-and-spicy sauce. This recipe is a hit with everyone and makes a great side dish for lunch or dinner.
Why is it called Dragon Chicken?
This meal, which is made with chicken rather than dragons, was likely given this name because it is red, much like a fire-breathing chicken. Currently, I don’t know where this dish comes from, but I’m assuming it’s one of those Indo-Chinese creations like Chili Chicken, Manchurian, etc.
2.Indo Chinese Dragon Chicken
Indo Chinese Dragon Chicken
Ingredients
- 700 grams boneless chicken 2 breast pieces
- Vegetable oil or Sunflower oil
- Marination
- 1 number egg
- 2 teaspoon regular soy sauce
- 1 tablespoon chilli powder
- 1 teaspoon pepper powder
- 1 teaspoon ginger paste
- 1.5 teaspoon garlic paste
- 5 tablespoon all purpose flour / maida
- 4 tablespoon corn flour / corn starch
- salt
- Gravy
- 1/2 cup split cashewnut
- 2 stalk spring onion / green onion
- 1 number Bell pepper / capsicum
- 1 tablespoon garlic
- 1 teaspoon ginger
- 2 tablespoon regular soy sauce
- 1/4 cup tomato ketchup
- 10 number dried red chilli
- 2 teaspoon sugar
- 1/2 teaspoon ajinomoto optional
Instructions
- Chicken should be cleaned and thinly chopped. When using a thick chicken breast, cut it first into horizontal halves, then into thin strips on either side. It's crucial that you cut it into pieces of the same size.
- assemble the marinade mash the egg. Add the cornflour, all-purpose flour, ginger and garlic paste, chili powder, pepper powder, soy sauce, and salt from the marination ingredient list, and stir well. Chicken pieces should be marinated and set aside for at least one hour. Red hue is obtained with the use of chili powder.
- An oil kadai is heated. The marinated chicken pieces should be deep-fried till golden brown. In small batches, fry it.
- In kitchen tissues, drain them.
- Into a fine paste, crush or grind the ginger and the garlic. Cut the bulbs of spring onions into little pieces. Bell pepper should be thinly sliced. Prepare the split red dried chili. I used a helicopter for it.
- Remove surplus oil from the same kadai. Use the remaining oil to make the sauce. Toast the cashews and set them aside.
- Ginger and garlic should be sauteed together in a pan over medium heat. Add dried red chili once it has been thoroughly sautéed. Create a stir.
- the cut bulbs of spring onions. This time, I substituted shallots for the bulbs because I didn't have any. It should be sautéed for a few minutes.
- add bell pepper next. Cook them thoroughly till light brown. As needed, add oil.
- Combine tomato ketchup and soy sauce. Add the sugar, ajinomoto, and sauces to the pan. Ajinomoto is not required. It has been thoroughly combined. If the sauce is needed, after tasting the gravy, add it. Sprinkle some water on sauces if you notice they are becoming dry.
- Add the fried chicken pieces to the medium-high flame along with the fried cashew nuts and half of the spring onion greens. Mix everything thoroughly. Until the chicken is thoroughly coated with the sauces, stir it well for a few minutes.
- Add the remaining spring onion greens and fried cashew nuts as garnish. Provide it hot. Enjoy:)
- Fried, sautéed, and marinated chicken pieces in a hot, sour sauce. Indian Chinese dragon chicken recipe that is simple and delicious.
Notes
The amount of dried red chillies should be adjusted if you're using chili tomato ketchup.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 256 | |
| % Daily Value* | ||
| Total Fat 9 g | 13 % | |
| Saturated Fat 2 g | 8 % | |
| Trans Fat 0 g | ||
| Cholesterol 57 mg | 19 % | |
| Sodium 902 mg | 38 % | |
| Total Carbohydrate 37 g | 12 % | |
| Dietary Fiber 4 g | 16 % | |
| Total Sugars 13 g | ||
| Includes 2 g Added Sugars | ||
| Protein 11 g | 21 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 55 mg | 5 % |
| Iron 3 mg | 16 % |
| Potassium 668 mg | 14 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: balanced * dairy Free * milk Free * peanut Free * tree Nut Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * kosher * b Healthy
| Fat | 9 g | 13 % |
|---|---|---|
| Saturated | 2 g | 8 % |
| Trans | 0 g | – |
| Monounsaturated | 4 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 37 g | 12 % |
| Fiber | 4 g | 16 % |
| Total Sugars | 13 g | – |
| Added Sugars | 2 g | – |
| Protein | 11 g | 21 % |
| Cholesterol | 57 mg | 19 % |
| Sodium | 902 mg | 38 % |
| Calcium | 55 mg | 5 % |
| Magnesium | 54 mg | 13 % |
| Potassium | 668 mg | 14 % |
| Iron | 3 mg | 16 % |
| Zinc | 1 mg | 10 % |
| Phosphorus | 159 mg | 23 % |
| Vitamin A | 165 Вµg | 18 % |
| Vitamin C | 203 mg | 226 % |
| Thiamin (B1) | 0 mg | 18 % |
| Riboflavin (B2) | 0 mg | 25 % |
| Niacin (B3) | 5 mg | 28 % |
| Vitamin B6 | 1 mg | 68 % |
| Folate (Equivalent) | 83 Вµg | 21 % |
| Folate (Food) | 57 Вµg | – |
| Vitamin B12 | 0 Вµg | 7 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 3 mg | 21 % |
| Vitamin K | 37 Вµg | 31 % |
Source: https://www.alittlebitofspice.com/indo-chinese-dragon-chicken
Also interesting about Dragon Chicken:
What is Dragon sauce made of?
Popular tahini-based sauce with Asian spices and a creamy texture is called dragon sauce. Although there are many versions of this recipe, nutritional yeast, a light oil, garlic, tamari or soy sauce, water, a natural sweetener, and occasionally ginger are usually used to make dragon sauce.
Why is it called Dragon Chicken?
This meal, which is made with chicken rather than dragons, was likely given this name because it is red like a fire-breathing fowl. Currently, I don’t know where this dish comes from, but I’m assuming it’s one of those Indo-Chinese creations like Chili Chicken, Manchurian, etc.
3.Dragon Chicken Recipe
Dragon Chicken Recipe
Ingredients
- 1.25 pounds chicken breast cut into bite-sized chunks
- FOR THE MARINADE
- 2 tablespoons chopped ginger
- 1 tablespoon chopped garlic about 2-3 cloves
- 1 tablespoon paprika
- 1 teaspoon light soy sauce
- Pinch of salt
- FOR THE DRAGON CHICKEN PREPARATION
- 1 large egg
- 3 tablespoons corn starch
- 1 teaspoon water
- FOR THE DRAGON SAUCE
- 3 tablespoons olive oil
- 1 small onion chopped
- 1 jalapeno pepper chopped or use spicy Chinese peppers
- 1 green bell pepper chopped
- ¼ cup cashew nuts or more to your taste
- 3 cloves garlic chopped
- 1 teaspoon chopped fresh ginger
- ¼ cup tomato sauce
- 3 tablespoons soy sauce
- 1 cup chicken stock
- 1 tablespoon paprika
- 1 teaspoon garam masala
- 1 teaspoon sugar
- Salt and pepper to taste
- FOR GARNISH Chopped green onions sliced chili peppers, spicy chili flakes
Instructions
- The first step in making your marinade is to grind the ginger and garlic into a paste. Salt, soy sauce, and paprika should be added to it. It can be put in a bowl or a bag with the chicken added. With that, wipe the chicken down. at the very least one hour.
- In a large bowl, beat the egg, then add the water and corn starch to make a slurry. More water can be added if necessary.
- In a big pan, heat 3 tablespoons of vegetable oil.
- After dredging the chicken in the cornstarch mixture, fry the pieces in the oil for 6-7 minutes, or until they are crisp. Chicken should be taken out and put aside for now.
- The onion, peppers, and cashew nuts are then added after roughly half of the leftover oil has been drained from the pan. To soften, simmer them for around 5 minutes.
- Cook for another minute after adding the garlic and ginger.
- Add the sugar, tomato sauce, soy sauce, chicken stock, garam masala, and garam powder. Depending on your preferences, season with salt and pepper.
- About 10 minutes of high heat cooking with frequent stirring is required for the sauce to decrease. Add a little more stock if it becomes too thick.
- When the chicken is heated through and coated, add the cooked chicken and simmer for a further couple of minutes.
- Decorate and serve!
Notes
Heat Index: Mild to Medium. With more potent chili peppers, spicier chili flakes, and a few dashes of your preferred hot sauce, you can easily amp up the heat. The hot sauce would fit in perfectly.
| Amount Per Serving | ||
|---|---|---|
| Calories | 496 | |
| % Daily Value* | ||
| Total Fat 30 g | 46 % | |
| Saturated Fat 7 g | 33 % | |
| Trans Fat 0 g | ||
| Cholesterol 139 mg | 46 % | |
| Sodium 977 mg | 41 % | |
| Total Carbohydrate 21 g | 7 % | |
| Dietary Fiber 4 g | 15 % | |
| Total Sugars 5 g | ||
| Includes 1 g Added Sugars | ||
| Protein 37 g | 74 % | |
| Vitamin D 1 Вµg | 5 % |
|---|---|
| Calcium 72 mg | 7 % |
| Iron 4 mg | 20 % |
| Potassium 773 mg | 16 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: dairy Free * milk Free * peanut Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * kosher
| Fat | 30 g | 46 % |
|---|---|---|
| Saturated | 7 g | 33 % |
| Trans | 0 g | – |
| Monounsaturated | 16 g | – |
| Polyunsaturated | 5 g | – |
| Carbs | 21 g | 7 % |
| Fiber | 4 g | 15 % |
| Total Sugars | 5 g | – |
| Added Sugars | 1 g | – |
| Protein | 37 g | 74 % |
| Cholesterol | 139 mg | 46 % |
| Sodium | 977 mg | 41 % |
| Calcium | 72 mg | 7 % |
| Magnesium | 97 mg | 23 % |
| Potassium | 773 mg | 16 % |
| Iron | 4 mg | 20 % |
| Zinc | 2 mg | 21 % |
| Phosphorus | 397 mg | 57 % |
| Vitamin A | 149 Вµg | 17 % |
| Vitamin C | 31 mg | 35 % |
| Thiamin (B1) | 0 mg | 17 % |
| Riboflavin (B2) | 0 mg | 26 % |
| Niacin (B3) | 16 mg | 101 % |
| Vitamin B6 | 1 mg | 84 % |
| Folate (Equivalent) | 30 Вµg | 8 % |
| Folate (Food) | 30 Вµg | – |
| Vitamin B12 | 1 Вµg | 25 % |
| Vitamin D | 1 Вµg | 5 % |
| Vitamin E | 4 mg | 25 % |
| Vitamin K | 19 Вµg | 16 % |
Source: https://www.chilipeppermadness.com/recipes/dragon-chicken/#wprm-recipe-container-12472
Also interesting about Dragon Chicken:
Is Dragon glaze spicy?
When it comes to hot and spicy meals, this sauce offers everything I could possibly want. The garlic and ginger give freshness, and it is both hot and sweet with heat and umami. Don’t even begin to talk to me about gochujang!
What does Dragon glaze taste like?
Typical dragon sauce recipes are not particularly spicy. They have a more tangy and sweet flavor instead. In contrast to other hot sauce condiments, dragon sauce hot sauce varieties are thought to be moderately spicy.
4.Dragon Chicken recipe | Restaurant Style Dragon Chicken
Dragon Chicken recipe | Restaurant Style Dragon Chicken
Equipment
- Heavy bottom pan
Ingredients
- To marinate the chicken
- 250- gram chicken breast cut into thin long strips
- 1 tbsp ginger-garlic paste
- salt to taste
- 1 tsp black pepper powder
- 1 tbsp soy sauce
- 1 tsp vinegar
- 1 egg
- 1 tbsp cornflour
- 1.5 tbsp all-purpose flour Maida
- For sauce:
- 10 cashews
- 3-4 dried red chilies
- 1 tbsp chopped garlic cloves
- 1/4 cup spring onion whites sliced
- 1/2 cup green capsicum sliced
- 1/4 cup sliced red capsicum sliced
- 1/4 cup sliced yellow capsicum sliced
- 2 tbsp soy sauce
- 1/4 cup tomato sauce
- 1 tbsp chili sauce
- 1/2 tsp black pepper powder
- 1/2 tsp sugar
- salt to taste
- spring onion greens
- 1 tsp vinegar
- Other ingredients:
- oil for deep frying
Instructions
- Chicken breast should be cut into long, thin strips. Leave it alone.
- Marinate the chicken: Begin by marinating the chicken strips in a mixture of soy sauce, vinegar, soy sauce, ginger-garlic paste, salt, and black pepper. Marinate for at least 30 minutes.
- Add all-purpose flour and cornmeal to it. Blend everything thoroughly. Leave it alone.
- Cook the chicken:
- Over medium heat, heat the oil in a deep bottom pan.
- Cook the marinated chicken pieces in oil till crisp and golden. Leave it alone.
- Making the sauce: In a deep skillet over high heat, warm 2 tablespoons of oil.
- Add the garlic, cashews, and dried red chiles. For 30 seconds, sauté. Avoid letting the cashews burn.
- Add the green, red, yellow, and white capsicums as well as the spring onion whites. For 3 to 4 minutes, sauté.
- Add the chili sauce, tomato, and soy sauce. For one minute, cook.
- Add 3 tbsp of water, sugar, salt, and black pepper powder to taste. Blend everything thoroughly.
- The fried chicken should then be added and mixed with the sauces until well incorporated.
- Add some vinegar and spring onion greens last. Disconnect the flame.
- The dish of dragon chicken is prepared.
Notes
To deep fry the chicken pieces, heat the oil. Reduce the flame to medium and add the chicken strips once the oil is hot enough. Fry until crisp and golden on the other side.
The chicken will quickly brown on the outside but stay undercooked in the center if the flame is set to high. Therefore, as soon as the oil is hot, quickly lower the heat to medium, and add the chicken pieces to fry.
Avoid overfrying the chicken pieces to avoid rubbery or chewy flavor.
| Amount Per Serving | ||
|---|---|---|
| Calories | 447 | |
| % Daily Value* | ||
| Total Fat 36 g | 56 % | |
| Saturated Fat 5 g | 23 % | |
| Trans Fat 0 g | ||
| Cholesterol 80 mg | 27 % | |
| Sodium 848 mg | 35 % | |
| Total Carbohydrate 13 g | 4 % | |
| Dietary Fiber 2 g | 10 % | |
| Total Sugars 4 g | ||
| Includes 1 g Added Sugars | ||
| Protein 18 g | 37 % | |
| Vitamin D 0 Вµg | 3 % |
|---|---|
| Calcium 42 mg | 4 % |
| Iron 2 mg | 12 % |
| Potassium 456 mg | 10 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: dairy Free * milk Free * peanut Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * kosher
| Fat | 36 g | 56 % |
|---|---|---|
| Saturated | 5 g | 23 % |
| Trans | 0 g | – |
| Monounsaturated | 21 g | – |
| Polyunsaturated | 9 g | – |
| Carbs | 13 g | 4 % |
| Fiber | 2 g | 10 % |
| Total Sugars | 4 g | – |
| Added Sugars | 1 g | – |
| Protein | 18 g | 37 % |
| Cholesterol | 80 mg | 27 % |
| Sodium | 848 mg | 35 % |
| Calcium | 42 mg | 4 % |
| Magnesium | 62 mg | 15 % |
| Potassium | 456 mg | 10 % |
| Iron | 2 mg | 12 % |
| Zinc | 1 mg | 13 % |
| Phosphorus | 226 mg | 32 % |
| Vitamin A | 105 Вµg | 12 % |
| Vitamin C | 51 mg | 57 % |
| Thiamin (B1) | 0 mg | 14 % |
| Riboflavin (B2) | 0 mg | 17 % |
| Niacin (B3) | 8 mg | 47 % |
| Vitamin B6 | 1 mg | 44 % |
| Folate (Equivalent) | 49 Вµg | 12 % |
| Folate (Food) | 36 Вµg | – |
| Vitamin B12 | 0 Вµg | 13 % |
| Vitamin D | 0 Вµg | 3 % |
| Vitamin E | 6 mg | 39 % |
| Vitamin K | 39 Вµg | 32 % |
Source: https://theyummydelights.com/dragon-chicken-recipe/
Also interesting about Dragon Chicken:
Is dragon chicken good for health?
Like its name suggests, dragon chicken is extremely fiery and spicy. If you’re not careful, this meal will burn the back of your tongue. However, the capsaicin that gives chillies their fiery flavor offers several health advantages, so the heat isn’t simply there to make you perspire. Your body’s natural defense against dangerous pathogens is aided by capsaicin.
What is the biggest chicken in the world?
the chicken from Jersey Giant
The Jersey Giant chicken is the biggest chicken in the world. These enormous birds, which may weigh up to 13 pounds, are native to New Jersey in northeastern America. Jersey giants are slow growers but make good pets for anyone willing to take care of them. They are known for being a gentle breed with an excellent disposition.
5.Dragon chicken made restaurant style
Dragon chicken made restaurant style
Ingredients
- 500 grams Boneless Chicken Breast cut into thin strips
- Coriander leaves or Spring Onion for garnishing finely chopped
- Oil for Deep frying
- For Marination:
- 2 tsp Dark Soy Sauce
- 2 tbsp Chilli garlic paste
- 1 Egg
- ½ cup All Purpose Flour / Maida
- ¼ cup Corn Flour / Corn Starch
- 1 tbsp Ginger Garlic Paste
- Salt to taste
- 1 tsp Pepper
- ¼ tsp Ajinomoto / Msg optional
- For Sauce:
- 2 tbsp Oil
- 3 no Dry Red Chilli
- 20 tbsp Cashews
- 1 large Onion sliced thinly
- 1 large Capsicum / Bell Peppers sliced thinly
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Chilli garlic paste
- 2 tsp Dark Soy sauce
- ¼ cup Tomato Ketchup
- Salt to taste
- ¼ tsp Ajinomoto / Msg optional
- 2 tsp Sugar
Instructions
- All the marination ingredients should be added to the bowl with the chicken. 15 minutes of marinating after a thorough mixing. Heat some oil for deep frying right now. The chicken should be dropped into the heated oil and fried until golden. Drain, then set apart.
- Oil in a frying pan is now heating. Cashews should be fried till golden brown after being added along with dry red chili.
- Onions and bell peppers have now been added. Toss well in the oil.
- Sauté for one minute after adding the ginger-garlic paste.
- As you mix, add the red chili paste, soy sauce, tomato ketchup, salt, and ajinomoto.
- Cook this for a few minutes, or until the water is gone and the sauce has thickened.
- The fried chicken has now been added; combine the sauce thoroughly. Mix well before adding the chopped coriander or spring onion.
- Serve warm.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,162 | |
| % Daily Value* | ||
| Total Fat 91 g | 140 % | |
| Saturated Fat 11 g | 57 % | |
| Trans Fat 0 g | ||
| Cholesterol 120 mg | 40 % | |
| Sodium 932 mg | 39 % | |
| Total Carbohydrate 51 g | 17 % | |
| Dietary Fiber 4 g | 17 % | |
| Total Sugars 13 g | ||
| Includes 2 g Added Sugars | ||
| Protein 40 g | 80 % | |
| Vitamin D 1 Вµg | 5 % |
|---|---|
| Calcium 83 mg | 8 % |
| Iron 6 mg | 32 % |
| Potassium 957 mg | 20 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * dairy Free * milk Free * peanut Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * kosher
| Fat | 91 g | 140 % |
|---|---|---|
| Saturated | 11 g | 57 % |
| Trans | 0 g | – |
| Monounsaturated | 53 g | – |
| Polyunsaturated | 23 g | – |
| Carbs | 51 g | 17 % |
| Fiber | 4 g | 17 % |
| Total Sugars | 13 g | – |
| Added Sugars | 2 g | – |
| Protein | 40 g | 80 % |
| Cholesterol | 120 mg | 40 % |
| Sodium | 932 mg | 39 % |
| Calcium | 83 mg | 8 % |
| Magnesium | 190 mg | 45 % |
| Potassium | 957 mg | 20 % |
| Iron | 6 mg | 32 % |
| Zinc | 4 mg | 38 % |
| Phosphorus | 581 mg | 83 % |
| Vitamin A | 126 Вµg | 14 % |
| Vitamin C | 94 mg | 105 % |
| Thiamin (B1) | 0 mg | 40 % |
| Riboflavin (B2) | 0 mg | 29 % |
| Niacin (B3) | 15 mg | 94 % |
| Vitamin B6 | 1 mg | 103 % |
| Folate (Equivalent) | 100 Вµg | 25 % |
| Folate (Food) | 59 Вµg | – |
| Vitamin B12 | 1 Вµg | 22 % |
| Vitamin D | 1 Вµg | 5 % |
| Vitamin E | 12 mg | 81 % |
| Vitamin K | 76 Вµg | 63 % |
Source: https://www.yummytummyaarthi.com/dragon-chicken-recipe-restaurant-style/
Also interesting about Dragon Chicken:
What is Fire Dragon sauce?
Dragon Fire, which combines soy and ginger sauce with chili and ghost peppers, lives up to its name. To add even more heat, a jalapeo garnish is added to the already hot wings.
What kind of chicken lays blue eggs?
Araucanas. Araucana is most likely present in a chicken’s genetic makeup if it produces blue eggs. Although its beginnings are still unknown, the breed is thought to have originated in Chile.
