Honey Chilies Dragon Chicken

Honey Chilies Dragon Chicken

Based on 0 ratings

"An Indo-Asian fusion recipe that is legit a party pleaser across whole of India. A simple recipe that is quick to make and is loved by many."

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
2 tsp
flour (for marinating)
133⅓ g
Chicken (boneless)
2 tsp
cornflour (for marinating)
tsp
Salt
tsp
chili powder (for marinating)
tsp
black peppercorn powder
Water required amount to coat well
vegetable oil (for deep frying)
3⅓ cloves
Garlic
tsp
Ginger
1⅓
Dried red chilies (optional)
bell pepper
1⅓ leaves
celery
Onion
tsp
salt
1 tsp
Red chilli sauce
tsp
Honey

Utensils

wok

  • Step 1/6

    • 2 tsp flour (for marinating)
    • 133⅓ g Chicken (boneless)
    • 2 tsp cornflour (for marinating)
    • tsp Salt
    • tsp chili powder (for marinating)
    • tsp black peppercorn powder
    • Water required amount to coat well

    To marinate the chicken for deep frying. In a bowl, mix together the following ingredients and coat all pieces of chicken well. Combine with required amount of water.

  • Step 2/6

    • vegetable oil (for deep frying)

    Deep fry the chicken in vegetable oil for 7-12 minutes until they turn nice and golden.

  • Step 3/6

    • 3⅓ cloves Garlic
    • tsp Ginger
    • 1⅓ Dried red chilies (optional)
    • bell pepper
    • 1⅓ leaves celery
    • Onion
    • wok

    To make the sauce, in a wok, add 2-3 tsp of vegetable oil and fry the vegetables until they all turn soft and starts releasing fragments.

  • Step 4/6

    • tsp salt
    • 1 tsp Red chilli sauce
    • tsp Honey

    Add the sauces: honey, ref chilli sauce and salt in little to required amount and sauté the mixture on medium flame for 2 minutes

  • Step 5/6

    Add the fried pieces of chicken to the sauce mixture and add 2- 3 tsp of water if it tends to get dry and sticky. Toss the mixture for 2 minutes straight and ensure every piece of chicken is nicely coated with the vegetables and sauces.

  • Step 6/6

    Garnish with leaves of springs if preferred.

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