Begin by preparing the chicken: cut 1 pound of boneless skinless chicken breast into ½-inch by 2-inch strips. This uniformity in size will ensure even cooking. Place the cut chicken into a sealable bag or a large bowl.
Next, whisk together the marinade ingredients: combine 1 large egg, 2 tablespoons of soy sauce, 2 tablespoons of chili paste, 1 tablespoon of ginger paste, and 2 teaspoons of garlic paste. Pour this mixture into the container with the chicken. Ensure every piece is well-coated, then cover it and let it marinate for 30 minutes.
While the chicken marinates, prepare the breading mixture. In a separate bowl, whisk together ½ cup of all-purpose flour, ¼ cup of cornstarch, 2 teaspoons of chili powder, 1 teaspoon of garlic powder, 1 teaspoon of ground ginger, and ½ teaspoon of black pepper. This blend will give the chicken its crispy coating.
Then, heat a large skillet over medium-high heat, adding enough oil for frying, around 2 inches deep. You want the oil hot but not smoking. To test if it's ready, drop a little breading mixture in; if it sizzles, you’re good to go!
Once the oil is ready, remove the chicken from the marinade, letting any excess liquid drip off. Coat each piece in the breading mixture, ensuring even coverage. This step is crucial for achieving that perfect crispy texture.
Carefully place the breaded chicken in the hot oil, working in batches to avoid overcrowding. Fry for about 4 to 5 minutes, turning occasionally until the chicken is golden brown and cooked through. You’ll know it’s done when the coating is crispy and the meat is no longer pink inside.
Once cooked, use a slotted spoon to transfer the chicken onto a paper towel-lined plate to drain any excess oil. This helps keep it crispy!
Now, remove some of the oil from the skillet, but leave a tablespoon in. Heat 1 tablespoon of vegetable oil over medium-high heat. Add 1 cup of cashews, 1 red bell pepper, ½ red onion, and 3 dried red chilis. Stir frequently, cooking until the vegetables are tender, which should take about 5 minutes.
While the veggies are cooking, whisk together the sauce ingredients: ¼ cup of ketchup, ¼ cup of soy sauce, 2 tablespoons of chili paste, 2 teaspoons of garlic paste, 2 teaspoons of ginger paste, 2 teaspoons of sugar, 2 teaspoons of rice vinegar, and 1 teaspoon of cornstarch. This mixture will create a lovely sauce.
With the vegetables tender, add the cooked chicken back into the skillet, pouring the sauce over everything. Gently stir to coat the chicken and vegetables in the sauce, cooking until it thickens. This should take just a few minutes.
Finally, remove from heat, and plate the Dragon Chicken. Garnish with sliced green onions for a touch of freshness and color.
