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Asian Meals You’ll Crave – Spicy Dragon Chicken taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Pressure Cooker Dragon Chicken You Gotta Try

Spicy, sweet and savory Indo-Chinese chicken dish cooked in a pressure cooker for fast flavor and tender, crispy chicken.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Cuisine Mediterranean
Servings 4 people
Calories 550 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Skillet For frying
  • 1 Medium pan For sauce

Ingredients
  

Quick Marinade

  • 1 egg
  • 1 tablespoon reduced sodium soy sauce
  • ½ teaspoon ginger powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 pound chicken thighs sliced into ½-inch strips

Chicken Breading

  • ½ cup flour
  • ¼ cup cornstarch
  • ½ tablespoon chili powder
  • canola or vegetable oil for frying

Sauce

  • ¼ cup low sodium soy sauce
  • ¼ cup ketchup
  • 3 tablespoons honey
  • 2 tablespoons oyster sauce
  • 1.5-2 tablespoons Asian chili sauce like Sambal Oelek
  • 1 tablespoon Chinkiang black vinegar or ½ tablespoon balsamic + ½ tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1.5 teaspoons cornstarch

Stir Fry

  • 1 cup unsalted cashews
  • ½ white onion thinly sliced
  • 1 red bell pepper sliced
  • 1 tablespoon grated ginger fresh
  • 6 cloves garlic minced

Instructions
 

Instructions

  • Whisk egg, soy sauce, and spices together in a large bowl to make marinade.
  • Add chicken strips and coat well. Let marinate for 15 minutes.
  • Mix flour, cornstarch, and chili powder in a bowl. Dredge marinated chicken to coat.
  • Heat oil in skillet. Fry chicken in batches 3-4 minutes per side until golden and cooked. Drain on paper towels.
  • In another pan, combine soy sauce, ketchup, honey, oyster sauce, chili sauce, vinegar, sesame oil. Simmer and thicken with cornstarch.
  • Add fried chicken to sauce and toss gently. Cook 2-3 minutes until warmed through.
  • In same pan, stir fry onion and bell pepper for 2 minutes. Add ginger and garlic; cook 30 seconds.
  • Add back cooked chicken and cashews. Toss until coated and warm.
  • Garnish with sesame seeds and green onions. Serve hot.

Notes

Best served fresh to retain crispiness. Store leftovers and reheat with a splash of water. Freezes well in portions.