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#Dong tao chicken dish full#
#Dong tao chicken dish free#

This giant chicken breed was raised as a dual purpose where it could offer much meat and lay a good number of eggs that could meet their demand. The people of Dong Tao named this giant chicken dragon after their village to demonstrate the love they had for it. It is one of the oldest known heritage chicken breed that has been domesticated to date. This rare Vietnamese chicken breed traces its origin in the village of Dong Tao, Khoai Chau District near the capital Hanoi in Vietnam. The longer it sits in the sauce, the softer it becomes.9 Final Thoughts History of the Dong Tao chicken Make sure you toss the chicken in the sauce right before serving so it remains crisp.If you want more heat, add Sriracha in ½ teaspoon increments.

You want to cook the chicken quickly and adding too much at a time will slow the cooking process.

Cook the chicken in batches so you don't overload the wok and cool it down.

I skip this step since I use chicken thighs.

You can let the chicken marinate in the egg/cornstarch mixture for an hour as it helps tenderize the chicken even more.

Be consistent with the size you cut the chicken so it cooks evenly.

Chef's knife - you want a good knife to slice/cut the veggies and chicken.

Spoon - you want a good wooden spoon to stir everything together.

Skillet/ Wok - you want something large enough to cook the chicken.

The equipment you use is important to how the recipe turns out.

Veggies - I love sautéed sugar snap peas, green beans or broccoli.

Fried rice - if you want to step up the game of regular white rice, fried rice works great.

White rice - a good white rice like jasmine or basmati complements the chicken.

This dragon chicken recipe is great on its own but works with some side dishes. While you can microwave I like to reheat in a skillet over low heat with the sauce until warmed through. Reduce the skillet to medium and then add the cashews, cooking until they're beginning to brown.Īdd the onion and pepper and cook for 2 minutes before adding the green onion, garlic and ginger, cooking for another 30 seconds.Īdd the sauce and cook until it thickens before adding the chicken, tossing to coat. In another bowl, mix together the sauce ingredients and set aside.Ĭook the chicken in a skillet with oil over medium high-heat until done. Toss the chicken in the marinade ingredients so it is well coated.

#Dong tao chicken dish full#

Please note full ingredient list and instructions can be found in recipe card below. If you don't have chili garlic sauce, harissa sauce is a good substitute.Ketchup is the base for the sauce, but tomato sauce can be used too.If you are gluten free, you can use tamari sauce instead of soy sauce.

#Dong tao chicken dish free#

If you don't need a gluten free recipe, all-purpose flour works fine. Chinese recipes usually calls for cornstarch to fry protein, but tapioca flour is a good substitute.I like boneless, skinless chicken thighs, but you can also use chicken breasts.Like any recipe you can mix up the ingredients. Veggies - the ginger, garlic, green onion and pepper adds flavor and texture to the dragon chicken.Chili garlic sauce/Sriracha - adds just the right amount of heat to the dish.Cornstarch - helps crisp up the chicken and is also gluten free.Chicken - chicken thighs are a little fattier which adds more flavor to the dish.Flavorful - you get sweetness from the ketchup and ginger and spiciness from the chili garlic sauce and Sriracha to form a sticky sauce coating the chicken.Quick to prepare - when looking for dishes to make during the week, that magic 30 minute number is important and you can have this ready with time to spare.Not only does it imply how easy it is to make, but less dishes to clean as well. One skillet meal - I'm a fan of meals that can be prepared in one skillet/pan.It uses Chinese cooking methods but has both Chinese and Indian tastes. I am a fan of both Chinese and Indian cuisine - from General Tso's chicken to chicken bhuna to honey walnut shrimp to beef biryani to chicken pakora.īut have you ever combined the two? Well that's what you get dragon chicken. This dragon chicken is a popular Indo-Chinese recipe where the chicken is lightly fried and then tossed in a spicy sauce with pepper and onions.