- 6 to 7 chicken thigh fillets skin on, about 400 to 500 grams
- 2 to 3 bird’s eye chilies, or use whatever chili grows locally in your region
- 1 onion
- 2 to 3 bell peppers
For the marinade
For the sauce
- 3 to 4 cooking oil
- Pat the chicken thigh fillets dry. Cut into strips about half an inch wide.
- Slice the chilies and onion.
- Cut the bell peppers into matchsticks, discarding the seeds and white pith.
- Grind the garlic and ginger (Alex used a mortar and pestle) into a paste. Divide into two portions and set one portion aside.
- In a large bowl, make the marinade by mixing together one portion of the garlic-ginger paste, egg, flour, starch, soy sauce, salt and black pepper. Add the chicken, mix well and allow to steep for 30 minutes.
- Make the sauce by mixing together the remaining portion of garlic-ginger paste, soy sauce, ketchup, salt, pepper and sugar.
- In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches. Fry the chicken, in batches if necessary to avoid overcrowding the pan. Cook the chicken pieces until browned and crisp. Scoop out and move to a strainer.
- Pour off the oil from the pan leaving only about a tablespoonful.
- Stir fry the chilies, onion and bell peppers in the hot oil. Pour in the prepared sauce and cook until thickened.
- Toss the fried chicken strips in the sauce.
- Serve your dragon chicken as an appetizer or with rice as a main dish.
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