Allergens in Dragon Chicken: gluten, egg, tree nuts, soy.
Ingredients
Quantities for 4.
- 500g boneless, cut into strips Chicken
- 4 tbsp Cornflour
- 2 tbsp Maida
- 1, beaten Egg
- 60g Cashew
- 8 Dried Red Chilli
- 2 tbsp, chopped Garlic
- 1, cut into petals Onion
- 1, cut into squares Capsicum
- 2 tbsp Soy Sauce
- 1 tbsp Vinegar
- 2 tsp Sugar
- 2 tsp Kashmiri Chillifor the colour the dish is named for
- 500ml for deep frying, plus 3 tbsp Neutral Oil
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Restaurant dragon chicken gets its red from food colouring. Kashmiri chilli does it honestly and tastes better.
- The cashews go in whole and toasted, not ground. They are meant to be found.
Method
- Coat the chicken strips in the egg, cornflour, maida and salt.
- Deep fry on medium until crisp and gold, about 5 minutes. Drain.
- Toast the cashews in a dry pan until they colour. Set aside.
- In 3 tbsp oil, fry the dried chillies and garlic 30 seconds, then the onion and capsicum on high 2 minutes.
- Add the soy sauce, vinegar, sugar, kashmiri chilli and 100ml water. Boil until syrupy.
- Toss in the chicken and cashews, coat quickly and serve at once.At once. The crust softens within minutes of meeting the sauce.
Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Eat straight away. It keeps 2 days refrigerated but the texture is the dish, and that does not survive.
Nutrition Good estimate
One serving of Dragon Chicken (270 g) is about 529 calories, or 196 calories per 100 g.
High protein: 34 g a serving, 25% of the calories
| Per serving270 g | Per 100 g | |
|---|---|---|
| Calories | 529 kcal | 196 kcal |
| Protein | 33.5 g | 12 g |
| Carbohydrate | 33.6 g | 12 g |
| of which sugars | 5.2 g | 2 g |
| Fibre | 2.4 g | 1 g |
| Fat | 29.1 g | 11 g |
| of which saturated | 4.4 g | 2 g |
| of which unsaturated | 22.3 g | 8 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Dairy-free Indian recipes · Indo-Chinese recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.