Dragon Chicken & Deviled Eggs

If you love Indo Chinese food then this quick recipe will win your heart. A fusion of flavors will burst in your mouth as you take a bit of the crispy Dragon Chicken by Suresh. Let’s get started! 

Dragon Chicken and Deviled Eggs By Suresh


  1. 500 ml of oil 
  2. ¼  Cup Cashewnuts
  3. 1 Teaspoon Chopped Ginger & Garlic 
  4. 20 Grams Green Bell Pepper
  5. 20 Grams Onion
  6. Red Chilli Flakes (As per taste)
  7. Salt to taste
  8. 1 Teaspoon Soy Sauce
  9. 1 Teaspoon Tomato Sauce
  10. ½ Tablespoon Honey 
  11. ½ Cup Water
  12.  Coriander Leaves 
  13. 2 Whole Eggs
  14. ½ Tablespoon Mustard Sauce
  15. Pinch of Chilli Powder 

Dragon Chicken Marination: 

  1. 300 Grams Chicken 
  2. Salt to Taste
  3. 1 Tablespoon Crushed Pepper
  4. 1 Tablespoon Soy Sauce 
  5. 1 Whole Egg
  6. 3 Tablespoon Cornflour


Dragon Chicken: 

  1. Cut chicken into thin strips.
  2. Marinate the chicken strips with crushed pepper, salt, soy sauce, egg, and cornflour. 
  3. Coat the ingredients well and let it sit for 30 minutes.
  4. In a frying wok pan, add oil and deep fry the chicken strips until it turns golden brown. 
  5. Drain and keep aside. 
  6. In a hot pan, add 2 tablespoon oil. Saute onion and chopped ginger and garlic for 2 minutes.
  7. Add partially crushed cashew nuts, bell pepper, red chili flakes, and saute for another 2 minutes. 
  8. Add soy sauce, tomato sauce, honey, water, and salt and cook for 5 minutes. 
  9. Lastly, add the fried chicken strips and mix well. 
  10.  Garnish with chopped coriander leaves and serve. 

Deviled Eggs: 

  1. Boil eggs, and transfer into a bowl of cold water.
  2. Deshell the eggs. 
  3. Cut eggs into two halves and transfer the yolk into a bowl. 
  4. Mix salt, pepper, and mustard sauce with the yolk. 
  5. Fill the egg white with the flavored yolk. Garnish with chopped coriander leaves and serve. 

Serve the Dragon Chicken with Deviled Eggs. A healthy and tasty combination! 

Cooking Tip:
After frying the chicken, remove quickly and let it cool uncovered, with a napkin paper beneath. This will keep the chicken crispy.

Video By Suresh