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Dragon Chicken

Name: Dragon Chicken
Prep time: 600 s
Cook time: 1320 s
Total time: 2040 s
Yield: 4
Ingredients: 1 Unit Egg whole raw fresh; 1 tablespoon Soy sauce reduced sodium made from hydrolyzed vegetable protein; 1/2 teaspoon Spices ginger ground; 1/2 teaspoon Spices garlic powder; 1/2 teaspoon Spices onion powder; 1/2 teaspoon Spices paprika; 1/2 teaspoon Spices pepper red or cayenne; 1 pound Chicken dark meat thigh meat and skin with added solution raw; 1/2 cup Wheat flour white all-purpose unenriched; 1/4 cup Cornstarch; 1/2 tablespoon Spices chili powder; 4 tablespoons Oil canola; 1/4 cup Soy sauce made from soy and wheat (shoyu) low sodium; 1/4 cup Catsup; 3 tablespoons Honey; 2 tablespoons Sauce oyster ready-to-serve; 5 teaspoons Sauce hot chile sriracha; 1 tablespoon Vinegar balsamic; 1/2 tablespoon Vinegar balsamic; 1/2 tablespoon Vinegar distilled; 1 tablespoon Oil sesame salad or cooking; 1/4 cup Cornstarch; 1 cup Nuts cashew nuts dry roasted without salt added; 1 tablespoon Vegetable oil palm kernel; 1/2 Unit Onions raw; 1 Unit Peppers sweet red raw; 2 teaspoons Ginger root raw; 6 Units Garlic raw; 5 grams Seeds sesame seeds whole roasted and toasted; 1 tablespoon Onions young green tops only

34'

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Not included in this recipe

Peanuts

Lactose

Fish

Crustaceans

Dinner

Peanuts-Free

Lactose-Free

Ingredients

Servings

- 4 Portions +

Egg, whole, raw, fresh

1 Unit Egg, whole, raw, fresh

Soy sauce, reduced sodium, made from hydrolyzed vegetable protein

1 tablespoon Soy sauce, reduced sodium, made from hydrolyzed vegetable protein

Spices, ginger, ground

1/2 teaspoon Spices, ginger, ground

Spices, garlic powder

1/2 teaspoon Spices, garlic powder

Spices, onion powder

1/2 teaspoon Spices, onion powder

Spices, paprika

1/2 teaspoon Spices, paprika

Spices, pepper, red or cayenne

1/2 teaspoon Spices, pepper, red or cayenne

Chicken, dark meat, thigh, meat and skin, with added solution, raw

1 pound Chicken, dark meat, thigh, meat and skin, with added solution, raw

Wheat flour, white, all-purpose, unenriched

1/2 cup Wheat flour, white, all-purpose, unenriched

Cornstarch

1/4 cup Cornstarch

Spices, chili powder

1/2 tablespoon Spices, chili powder

Oil, canola

4 tablespoons Oil, canola

Soy sauce made from soy and wheat (shoyu), low sodium

1/4 cup Soy sauce made from soy and wheat (shoyu), low sodium

Catsup

1/4 cup Catsup

Honey

3 tablespoons Honey

Sauce, oyster, ready-to-serve

2 tablespoons Sauce, oyster, ready-to-serve

Sauce, hot chile, sriracha

5 teaspoons Sauce, hot chile, sriracha

Vinegar, balsamic

1 tablespoon Vinegar, balsamic

Vinegar, balsamic

1/2 tablespoon Vinegar, balsamic

Vinegar, distilled

1/2 tablespoon Vinegar, distilled

Oil, sesame, salad or cooking

1 tablespoon Oil, sesame, salad or cooking

Cornstarch

1/4 cup Cornstarch

Nuts, cashew nuts, dry roasted, without salt added

1 cup Nuts, cashew nuts, dry roasted, without salt added

Vegetable oil, palm kernel

1 tablespoon Vegetable oil, palm kernel

Onions, raw

1/2 Unit Onions, raw

Peppers, sweet, red, raw

1 Unit Peppers, sweet, red, raw

Ginger root, raw

2 teaspoons Ginger root, raw

Garlic, raw

6 Units Garlic, raw

Seeds, sesame seeds, whole, roasted and toasted

5 grams Seeds, sesame seeds, whole, roasted and toasted

Onions, young green, tops only

1 tablespoon Onions, young green, tops only

Dragon Chicken

Nutri value

Go to instructions

Instructions

6 Steps

34'

Total

10'

Preparation

22'

Cooking

Waiting

Step by step

1 of 6

Step 1

MARINATE CHICKEN: Whisk the egg, 1 TBS soy sauce and marinade spices together in a large bowl or freezer bag. Add the sliced chicken and turn to coat. Marinate while you prep the rest of the ingredients, preferable 30 minutes. You can also refrigerate overnight, then let the chicken sit at room temperature for 30 minutes before breading.
MAKE SAUCE: Whisk the Sauce ingredients together in a medium bowl until the cornstarch is completely dissolved; set aside.
SAUCE
1/4 cup low sodium soy sauce
1/4 cup ketchup
3 tablespoons honey
2 tablespoons oyster sauce
1 1/2-2 tablespoons Asian chili sauce (like Sambal Oelek)
1 tablespoon Chinkiang/Chinese black vinegar (may sub ½ TBS balsamic vinegar + ½ TBS vinegar)
1 tablespoon toasted sesame oil
1 1/2 teaspoons cornstarch

Check

2 of 6

Step 2

BREAD CHICKEN: In a separate large freezer bag, combine the flour, cornstarch and chili powder. Remove the chicken from the marinade, dab off excess with paper towels, then add to the breading bag. Shake the chicken until well coated, pressing coating into chicken.

Check

3 of 6

10'

Step 3

COOK: Heat ¼ cup canola, vegetable or peanut oil over medium-high heat in a large NONSTICK skillet. Working in 2-3 batches, shake off excess breading from chicken and add to the sizzling oil in a single layer. Cook for about 4 minutes, or until cooked through, flipping halfway. Remove chicken to a paper towel lined plate. Set aside.

Check

4 of 6

10'

Step 4

CASHEWS: Toast the cashews in a dry, large cast iron skillet over medium heat until toasted in spots, stirring a few times; remove cashews from the skillet.
STIR FRY: Heat a drizzle of oil over medium-high heat in the now empty skillet. Once hot, add the onion and bell pepper and stir fry for 2 minutes. Add the ginger and garlic and stir fry for 30 seconds..
ADD SAUCE. Whisk the sauce again to recombine. Add to the skillet and bring to a simmer, stirring often until thickened, about 1 minute.

Check

5 of 6

Step 5

COMBINE: Add the chicken and cashews and stir to coat. Garnish with sesame seeds and green onions.

Check

6 of 6

Step 6

Serve immediately with fried rice.
The sooner you enjoy the chicken, the crispier it will be.

Check

Adjust Spice Level

You can adjust the spice level by varying the amount of cayenne pepper and Asian chili sauce to suit your taste.