Restaurant Style Dragon Chicken Pressure Cooker Recipe
This fiery Dragon Chicken is packed with rich sauce, crunchy cashews, bell peppers, and tender chicken, delivering restaurant-style flavor in your own kitchen.
Equipment
- 1 Mixing bowl Medium size for batter mixing
- 1 Frying pan or wok For cooking vegetables and sauce
- 1 Small saucepan Used for shallow frying chicken
Ingredients
Main Ingredients
- 500 g Boneless chicken breast sliced into thin strips
- 3 tablespoon All-purpose flour
- 3 tablespoon Cornstarch aka cornflour
- 2 tablespoon Red chilli paste
- 1 tablespoon Dark soy sauce
- 1 tablespoon Vinegar
- 1 tablespoon Fresh ginger grated
- 2 Garlic cloves crushed
- Black pepper freshly ground, to taste
- 4 tablespoon Tomato ketchup
- 1 tablespoon Red chilli paste for sauce
- 1 tablespoon Fresh ginger grated, for sauce
- 1 tablespoon Dark soy sauce for sauce
- 2 teaspoon Sugar
- Vegetable oil for shallow frying
- 125 g Cashew nuts
- 2 Bell peppers roughly diced
- 2 Red onions halved and sliced
- 2 Dried red chillies seeds removed
- Sesame seeds for garnish
- 2 Spring onions sliced, for garnish
- 200 g Basmati rice see FAQ for cooking instructions
Instructions
Instructions
- Slice the chicken into bite-sized pieces, either long strips or cubed. Cook rice if serving alongside.
- Mix all batter ingredients in a bowl. Stir in chicken to coat. Set aside while preparing sauce.
- Whisk all sauce ingredients with 60ml of water. Set aside.
- Heat oil for shallow frying. Fry chicken in batches until golden. Drain on kitchen towel.
- In a frying pan or wok, heat oil and sauté cashews for 1 minute. Add bell peppers, onions, and dried chillies. Cook 3-4 minutes.
- Add sauce to pan and stir to coat vegetables. Let bubble for 2 minutes.
- Add cooked chicken and stir to coat. Cook 2 more minutes until heated through.
- Serve garnished with sesame seeds and spring onions with basmati rice on the side.
Notes
Use quick release to maintain chicken tenderness. Great as filling for wraps or buns when repurposing leftovers.