Dragon Chicken Bold Bites (Printable Version)
# What You’ll Need:
→ Quick Marinade
01 -
1 egg
02 -
1/2 teaspoon onion powder
03 -
1/2 teaspoon cayenne pepper
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon paprika
06 -
1 tablespoon reduced-sodium soy sauce
07 -
1/2 teaspoon ginger powder
08 -
1 pound chicken thighs, sliced into strips about 1/2 inch wide
→ Chicken Breading
09 -
1/2 tablespoon chili powder
10 -
1/4 cup cornstarch
11 -
1/2 cup flour
12 -
Oil (like canola or vegetable) for frying
→ Sauce
13 -
3 tablespoons honey
14 -
1/4 cup ketchup
15 -
1 1/2 teaspoons cornstarch
16 -
2 tablespoons oyster sauce
17 -
1 tablespoon toasted sesame oil
18 -
1/4 cup low-sodium soy sauce
19 -
1 tablespoon Chinese black vinegar (optional: 1/2 tablespoon balsamic and 1/2 tablespoon rice vinegar combo)
20 -
1 1/2 to 2 tablespoons Asian chili sauce (e.g., Sambal Oelek)
→ Stir Fry
21 -
1/2 white onion, cut into thin slices
22 -
1 cup plain cashews (unsalted)
23 -
6 garlic cloves, minced up
24 -
1 red bell pepper, sliced thinly
25 -
1 tablespoon fresh ginger, grated finely
26 -
1 tablespoon oil (peanut or vegetable works here)
→ Garnish
27 -
Sliced green onions
28 -
Sesame seeds, toasted
# Steps to Follow:
01 -
In a large bowl or a freezer bag, whisk the egg, soy sauce, and the rest of the marinade seasonings together. Toss in the chicken strips and make sure every piece is coated well. Let it rest for at least 30 minutes, or refrigerate overnight. If you marinate it overnight, leave it out for a bit before breading so it’s not ice-cold.
02 -
Stir all your sauce ingredients in a medium bowl until the cornstarch completely blends in. Set it aside until needed.
03 -
Dump the flour, cornstarch, and chili powder into a large freezer bag. After taking the chicken out of the marinade, shake off any clumps, then place it in the breading mix. Shake the bag well, pressing the coating into the chicken to cover it thoroughly.
04 -
Pour about 1/4 cup of oil into a large nonstick pan and heat it over medium-high. Cook the chicken in batches, turning halfway, for roughly 4 minutes per batch. Place the cooked pieces on a plate lined with paper towels. Add a splash more oil if needed while working through the rest of the chicken.
05 -
In a dry skillet, cook the cashews over medium heat, stirring often so they don’t burn. Once they’re golden in spots, pull them off the heat.
06 -
Heat a touch of oil in the clean skillet over medium-high. Toss in the onion and bell pepper and cook for about 2 minutes, stirring as they soften. Add the grated ginger and minced garlic, cooking another 30 seconds until you can smell their aroma.
07 -
Give the sauce a quick whisk to recombine everything, then pour it into the skillet. Cook while stirring until it starts to thicken, about a minute. Add the cooked chicken and toasted cashews, mixing until coated well. Sprinkle with sesame seeds and green onions before serving warm.
# Additional Notes:
01 -
Serve this dish fresh to enjoy the crispiest chicken. It tends to lose that crunch over time.
02 -
To save time later, you can marinate the chicken and pre-mix the sauce earlier in the day.