Do you like Indian food? Do you like Chinese food? Then how about a fusion recipe? An Indo-Chinese fusion recipe. So, what’s this Indo-Chinese cuisine? Simply put, Chinese food with an Indian twist. If you look at the history of Chinese cuisine, you’ll find dozens of its variations around the world. Among them, Indo-Chinese cuisine emerged into a very notable one. Majority of restaurants in India serve Indo-Chinese food. That clearly depicts the popularity of this cuisine in the country. Well- whether you’re a big fan of this cuisine or not – you’re going to love this chicken recipe – with its unusual name. It’s basically crispy fried chicken pieces generously coated with Chinese sauces. There’s ginger and garlic. Then there’s soy sauce, tomato sauce to give that vibrant color, and a little bit of chilli powder to bring on some heat. I absolutely love the combination of flavours used in this recipe. Cook. Enjoy!
More Indo Chinese Chicken Recipes:
Chili Chicken Indian Ginger Chicken Indian Chicken Fried Rice – Restaurant Style Chicken Momos Chicken Manchurian Dry Baked Chicken 65 Chicken Lollipop Easy Chicken Chow Mein Noodles Chicken Spring Roll – Indian Style
Yield: 4-5 Dragon Chicken Print Batter fried chicken pieces coated with chinese sauces. Prep Time 1 hour 15 minutes Cook Time 40 minutes Total Time 1 hour 55 minutes Ingredients 300g boneless chicken, cut into bite-sized pieces To marinate chicken: 1 tbsp ginger paste 1 tbsp garlic paste 2 tsp soy sauce A pinch of salt To make the batter: ¾ cup corn flour Water Salt To make the sauce: 2 medium (1 cup) onions, cut into cubes 4-5 garlic cloves, sliced 1 small (1 cup) green capsicum, cut into cubes 6 tbsp tomato sauce 1 1/2 tbsp soy sauce 1 tsp chilly powder (optional) Oil Spring onions, chopped, to garnish Any flat bread, rice, or noodles, to serve Instructions In a large bowl, combine ginger paste, garlic paste, soy sauce, and salt to make a smooth paste. Use this paste to marinate chicken for about one hour in the refrigerator.Meanwhile, in a small bowl, combine together cornflour and water to make a thick batter. Add salt to taste. Set aside.Heat oil in a pan. Dip the chicken pieces in corn flour batter. Shallow fry. Set aside.Heat oil in a deep pan over medium-high heat. Add garlic and sauté for 1-2 minutes, stirring occasionally. Add onion and sauté for another 3-4 minutes, or until the onion is soft and translucent, stirring occasionally. Add the diced capsicum and sauté again for a minute, or until the capsicum is half cooked. Add soy sauce, tomato sauce, and chilly powder, and stir to combine. Reduce heat to medium-low and simmer for at least 3 minutes. Taste, season with extra salt if needed.Serve warm, topped with chopped spring onions. Nutrition Information Yield 5 Serving Size 1 Amount Per Serving Calories 371Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 53mgSodium 361mgCarbohydrates 44gFiber 3gSugar 2gProtein 24g © Nish Kitchen Cuisine: Indo-Chinese / Category: Chicken Dishes Like this dragon chicken recipe? Then join Nish Kitchen on Facebook, Pinterest or Instagram. Watch exclusive recipe videos on YouTube.
