I believe that you will rarely find an Indian who does not like Indo-Chinese food. Indo-Chinese food is an Indian take on Chinese and is a popular street food in India. Dragon Chicken is one such recipe which derives its name for its bright red fiery color and the level of spiciness. Here is my take on this recipe.

What you will need:

How to make it:

•  Cut all the vegetables (ginger, garlic, capsicum, spring onions, coriander leaves) and set them aside.
• Make a sauce with 2 tablespoons of soya sauce, vinegar, red chili paste, ketchup, black pepper powder and corn starch. Add about 3 tablespoons water to the mixture. Mix well. This is the sauce you will be using to make the gravy.
• Marinate the chicken with salt, 1 tablespoon soya sauce, ginger garlic paste, Kashmiri chili powder. Set aside for at least 15 minutes.
•  In a frying pan, heat oil and fry the chicken until cooked on both sides. You can deep fry the chicken as well. But I prefer to shallow fry it as it is a healthier option!
• Add one tablespoon oil to a pan. Add ginger, garlic, chili flakes and the white portion of the spring onion. Saute till the garlic begins to brown. Once the garlic has browned, add the capsicum and remaining spring onions. Saute for a few minutes.
• Add in the sauce and mix well. Also, add the coriander leaves.
• Once the mixture begins to boil, add in the chicken. Stir so that the gravy coats the chicken evenly.
• Enjoy hot!