Crispy golden chicken strips coated in a fiery, sticky dragon sauce bold, punchy and dangerously addictive. This is Indo-Chinese street food at its finest.
Step 1 - Marinate the Chicken
Mix cornflour, plain flour, black pepper, garlic powder and chilli powder in a bowl. Dip chicken strips in beaten egg then coat thoroughly in the flour mixture. Leave for 10 minutes.
Step 2 - Fry Until Golden
Heat oil in a deep pan or wok until very hot. Fry chicken strips in batches for 4-5 minutes until deeply golden and crispy. Drain on kitchen paper and set aside.
Step 3 - Make the Dragon Sauce
In a hot wok fry garlic, ginger and red chilli for 1 minute. Add Khao Chi Schezwan Sauce, Dark Soy Sauce, honey, rice vinegar and water. Simmer for 2 minutes until bubbling. Stir in cornflour mixture and cook until thick and glossy.
Step 4 - Wok Fry the Vegetables
In a separate wok heat oil until smoking. Add capsicums and spring onions and toss for 2-3 minutes until slightly charred but still crunchy.
Step 5 - Bring It Together
Add crispy chicken strips into the dragon sauce and toss until every piece is fully coated and sticky. Add the wok vegetables and toss briefly.
Step 6 - Finish & Serve
Plate over steamed rice, scatter with sesame seeds, fresh coriander and extra chilli. Serve immediately while hot and crispy
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