Dragon Chicken

Name: Dragon Chicken
Prep time: 10 s
Cook time: 22 s
Total time: 34 s
Yield: 4
Ingredients: 1 Unit Egg whole raw fresh; 1 tablespoon Soy sauce reduced sodium made from hydrolyzed vegetable protein; 1/2 teaspoon Spices ginger ground; 1/2 teaspoon Spices garlic powder; 1/2 teaspoon Spices onion powder; 1/2 teaspoon Spices paprika; 1/2 teaspoon Spices pepper red or cayenne; 1 pound Chicken dark meat thigh meat and skin with added solution raw; 1/2 cup Wheat flour white all-purpose unenriched; 1/4 cup Cornstarch; 1/2 tablespoon Spices chili powder; 4 tablespoons Oil canola; 1/4 cup Soy sauce made from soy and wheat (shoyu) low sodium; 1/4 cup Catsup; 3 tablespoons Honey; 2 tablespoons Sauce oyster ready-to-serve; 5 teaspoons Sauce hot chile sriracha; 1 tablespoon Vinegar balsamic; 1/2 tablespoon Vinegar balsamic; 1/2 tablespoon Vinegar distilled; 1 tablespoon Oil sesame salad or cooking; 1/4 cup Cornstarch; 1 cup Nuts cashew nuts dry roasted without salt added; 1 tablespoon Vegetable oil palm kernel; 1/2 Unit Onions raw; 1 Unit Peppers sweet red raw; 2 teaspoons Ginger root raw; 6 Units Garlic raw; 5 grams Seeds sesame seeds whole roasted and toasted; 1 tablespoon Onions young green tops only

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34'

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Not included in this recipe

Peanuts

Lactose

Fish

Crustaceans

Servings

- 4 +

1 Unit Egg, whole, raw, fresh

Egg, whole, raw, fresh

1 tablespoon Soy sauce, reduced sodium, made from hydrolyzed vegetable protein

Soy sauce, reduced sodium, made from hydrolyzed vegetable protein

1/2 teaspoon Spices, ginger, ground

Spices, ginger, ground

1/2 teaspoon Spices, garlic powder

Spices, garlic powder

1/2 teaspoon Spices, onion powder

Spices, onion powder

1/2 teaspoon Spices, paprika

Spices, paprika

1/2 teaspoon Spices, pepper, red or cayenne

Spices, pepper, red or cayenne

1 pound Chicken, dark meat, thigh, meat and skin, with added solution, raw

Chicken, dark meat, thigh, meat and skin, with added solution, raw

1/2 cup Wheat flour, white, all-purpose, unenriched

Wheat flour, white, all-purpose, unenriched

1/4 cup Cornstarch

Cornstarch

1/2 tablespoon Spices, chili powder

Spices, chili powder

4 tablespoons Oil, canola

Oil, canola

1/4 cup Soy sauce made from soy and wheat (shoyu), low sodium

Soy sauce made from soy and wheat (shoyu), low sodium

1/4 cup Catsup

Catsup

3 tablespoons Honey

Honey

2 tablespoons Sauce, oyster, ready-to-serve

Sauce, oyster, ready-to-serve

5 teaspoons Sauce, hot chile, sriracha

Sauce, hot chile, sriracha

1 tablespoon Vinegar, balsamic

Vinegar, balsamic

1/2 tablespoon Vinegar, balsamic

Vinegar, balsamic

1/2 tablespoon Vinegar, distilled

Vinegar, distilled

1 tablespoon Oil, sesame, salad or cooking

Oil, sesame, salad or cooking

1/4 cup Cornstarch

Cornstarch

1 cup Nuts, cashew nuts, dry roasted, without salt added

Nuts, cashew nuts, dry roasted, without salt added

1 tablespoon Vegetable oil, palm kernel

Vegetable oil, palm kernel

1/2 Unit Onions, raw

Onions, raw

1 Unit Peppers, sweet, red, raw

Peppers, sweet, red, raw

2 teaspoons Ginger root, raw

Ginger root, raw

6 Units Garlic, raw

Garlic, raw

5 grams Seeds, sesame seeds, whole, roasted and toasted

Seeds, sesame seeds, whole, roasted and toasted

1 tablespoon Onions, young green, tops only

Onions, young green, tops only

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Instructions

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Step 1

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MARINATE CHICKEN: Whisk the egg, 1 TBS soy sauce and marinade spices together in a large bowl or freezer bag. Add the sliced chicken and turn to coat. Marinate while you prep the rest of the ingredients, preferable 30 minutes. You can also refrigerate overnight, then let the chicken sit at room temperature for 30 minutes before breading.
MAKE SAUCE: Whisk the Sauce ingredients together in a medium bowl until the cornstarch is completely dissolved; set aside.
SAUCE
1/4 cup low sodium soy sauce
1/4 cup ketchup
3 tablespoons honey
2 tablespoons oyster sauce
1 1/2-2 tablespoons Asian chili sauce (like Sambal Oelek)
1 tablespoon Chinkiang/Chinese black vinegar (may sub ½ TBS balsamic vinegar + ½ TBS vinegar)
1 tablespoon toasted sesame oil
1 1/2 teaspoons cornstarch

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10'

Step 3

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10'

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CASHEWS: Toast the cashews in a dry, large cast iron skillet over medium heat until toasted in spots, stirring a few times; remove cashews from the skillet.
STIR FRY: Heat a drizzle of oil over medium-high heat in the now empty skillet. Once hot, add the onion and bell pepper and stir fry for 2 minutes. Add the ginger and garlic and stir fry for 30 seconds..
ADD SAUCE. Whisk the sauce again to recombine. Add to the skillet and bring to a simmer, stirring often until thickened, about 1 minute.