Dragon Chicken Sizzler Recipe
Cuisine: Indo-Chinese
Course: Dinner
Diet: Non-Vegetarian
Servings: 5
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 70 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken (boneless, cut into pieces) | 500 grams |
| Baby Corn | 100 grams |
| Onion | 1, diced |
| Green Bell Pepper (Capsicum) | 1, diced |
| Carrot (Gajjar) | 2, diced |
| Whole Egg | 1 |
| Salt | To taste |
| Red Chilli Flakes | 1 tablespoon |
| Corn Flour | 2 tablespoons |
| White Pepper Powder | 1/2 teaspoon |
| Schezwan Sauce | 1/2 cup |
| Tomato Ketchup | 1/2 cup |
| Sunflower Oil | As needed (for frying) |
| Sugar | 1 teaspoon |
| Button Mushrooms | 6, diced |
| Asparagus | 4 stalks, diced |
| Fresh Ginger | 1-inch piece, minced |
| Fresh Garlic | 3 cloves, minced |
| Fresh Red Chillies | 2, chopped |
| Teriyaki Sauce | 1 cup |
| Fried Rice (Chicken or Plain) | 2 cups |
| French Fries | A few, for garnish |
Instructions:
-
Prepare the Burnt Garlic Chicken Fried Rice:
First, prepare the Burnt Garlic Chicken Fried Rice as per the linked recipe. Set aside once ready. -
-
Marinate the Chicken:
In a mixing bowl, combine the chicken pieces with minced ginger, garlic, egg, salt, red chili flakes, and corn flour. Mix well and set the mixture aside to marinate for about 15-20 minutes. -
Sauté the Vegetables:
Heat a little oil in a heavy-bottomed pan. Add the diced onion, capsicum, baby corn, and carrots. Sauté the vegetables on medium heat until they are slightly tender yet retain a crunch. This should take about 2-3 minutes. Set aside. -
Fry the Chicken:
In the same pan (or a separate one), heat some oil. Add the marinated chicken and fry on all sides until golden and crispy. This should take approximately 5-6 minutes. If preferred, deep frying is also an option. Once cooked, remove from the pan and set aside. -
Prepare the Dragon Chicken Sauce:
Heat a little more oil in the pan. Add the minced ginger, garlic, and chopped red chillies. Sauté for 1-2 minutes until fragrant. Then, add the Schezwan sauce, sugar, tomato ketchup, and a pinch of salt. Stir well to combine. -
Combine Chicken and Vegetables:
Add the fried chicken and sautéed vegetables to the pan. Toss everything together in the sauce for about a minute. Once well-coated and heated through, remove from the pan and set aside. -
Prepare the Sizzler Vegetables:
In a separate wok, heat oil again and add minced ginger, garlic, and red chillies. Sauté for 1-2 minutes. Add the mushrooms and cook for about 2 minutes until the water from the mushrooms has evaporated. -
Cook the Sizzler Vegetables:
Add the diced carrots, asparagus, onions, teriyaki sauce, salt, and white pepper powder. Cook everything together until the vegetables are tender but still crunchy. Be cautious not to overcook them. Once done, turn off the heat and set aside. -
Assemble the Sizzler:
To assemble the dish, place a generous portion of the Burnt Garlic Chicken Fried Rice in the center of a sizzler plate. Arrange the Dragon Chicken and vegetables on either side of the rice. Garnish with French fries and some additional vegetables. -
Serve:
Serve your Dragon Chicken Sizzler immediately while hot. For a more delightful experience, pair it with Vegetarian Momo or Chicken Schezwan Momo, and a chilled glass of wine. Perfect for dinner or a special brunch!
Tips for Success:
- For a crispy chicken coating, ensure the oil is hot enough before frying.
- You can adjust the spice level by increasing or decreasing the red chili flakes and fresh chilies to suit your preference.
- Don’t overcook the vegetables; they should stay slightly crunchy for the best texture.
This Dragon Chicken Sizzler recipe brings the ultimate fusion of flavors, with crispy chicken, spicy sauce, and fresh vegetables served sizzling hot for a delightful Indo-Chinese meal experience.
