Best Dragon Chicken Recipes

DRAGON NOODLES WITH CHICKEN

Steps:

• 1. Method 1: Boil fettuccine per package directions. About 8-10 minutes. (Wheat noodles) Method 2: Bring a large pot of water to boil. Dump in the rice noodles and turn off heat. Let noodles sit in the hot water for 7-9 minutes - depending on how soft you want them to be. I like mine soft, so I leave them in for about 9 minutes.
• 2. While noodles are cooking, make the sauce. You will have enough sauce to save for another time or to use on the side as extra. Put all ingredients for sauce in a small saucepan and cook until butter is melted and sauce mixes well (about 5 minutes). Taste and adjust the hot sriracha sauce to your family's taste. I also sometimes add about a 1/4 cup of beef broth or chicken broth to stretch the sauce. This recipe is easily adapted to the cook's imagination or taste. You can add minced garlic and ginger or even a tablespoon of peanut butter! Note: This sauce can be made ahead and refrigerated in a mason jar for up to a week.
• 3. In a frying pan, saute the chicken strips until cooked through, then add an egg(s) to scramble.
• 4. Add the cooked, drained noodles and sauce. Top with sliced green onions and chopped fresh cilantro. Note: You can add the veggies (carrots and mushrooms, bell peppers, etc.) with the chicken and saute together.
• 5. This may sound difficult, but it's very easy and comes together quickly.

DRAGON CHICKEN

Steps:

• Put the chicken breast in a bowl and add the cornstarch and 2 tablespoons vegetable oil. Blend together. Preheat remaining vegetable oil in the wok to 325 degrees F, then add marinated chicken and cook for approximately 4 minutes. Add the broccoli, mushrooms, snap peas, peppers and carrots, and continue to cook for 2 more minutes. Drain the oil, then set chicken and vegetables aside.
• Continue to heat the wok to 325 degrees F, then add garlic, whiskey and heavy cream. Heat for 30 seconds, then add the soy sauce, oyster sauce, Cajun seasoning, lobster base, sugar and black pepper. Cook, stirring constantly, until sauce begins to boil, about 3 minutes. Add back in chicken and vegetables. Toss in the heated wok for 1 minute.

EMERALD DRAGON CHICKEN

Steps:

• Heat oil in wok over medium high heat; add garlic, ginger, and chiles and cook until very fragrant; add chicken and stir-fry until chicken is cooked through, remove from wok.
• Add a small amount of oil to wok and swirl; add broccoli and cabbage to wok and stir-fry, adding about 1 oz of water as needed to help cooking come along but not too much you want it too sizzle off (too much will make sauce watery at end but you can add more cornstarch mixed with water to thicken up); cook until broccoli and cabbage are crisp-tender.
• Add spinach, onions, and chicken to wok and cook until spinach is wilted, about 30 seconds.
• Pour sauce mixture into wok and stir to coat everything, and stir until everything is thickened; add cilantro and mix well.
• Serve with hot steamed rice or noodles.

HOUSE OF GOLDEN DRAGON SESAME CHICKEN

Steps:

• For chicken: Mix garlic powder, egg white, water, 1 teaspoon cornstarch and salt to combine. Marinate chicken 20 minutes.
• Add 2 to 3 tablespoons of cornstarch to the chicken until it is dry and well-coated. (You may need more or less cornstarch, but make sure the chicken is fully coated and dry; otherwise, it will pop in the oil from the moisture in the marinade.).
• Heat oil in pan. Add the chicken pieces, taking care not to crowd the pan and not to overheat oil. You may need to do two batches. Fry chicken pieces until golden brown and drain on paper towels.
• Meanwhile, make the sauce. Combine sugar, vinegar, soy sauce, ketchup and chile oil, if using, in a small saucepan over medium-high heat until simmering, stirring to dissolve the sugar.
• Mix 1 teaspoon cornstarch and 2 teaspoons water in a small bowl and add, a bit at a time, to the sauce, stirring to thicken. You may not need to use the entire amount.
• Combine chicken with sauce, and sprinkle with sesame seeds.
• Serve with steamed rice.

DRAGON NOODLES WITH CHICKEN AND BLACK BEANS

Steps:

• To infuse oil, heat canola oil with garlic, ginger and chili flakes in a measuring cup in the microwave for 30 to 60 seconds (or heat in a very small pan over medium-low heat for 2 to 3 minutes) until hot with rising bubbles.
• Stir in sesame oil.
• If using within a few hours, leave at room temperature; otherwise cover and refrigerate until needed.
• Cover beans generously with cold water and bring to a boil.
• Reduce heat, cover and simmer 1 1/2 hours or until just tender.
• Check occasionally to make sure beans remain covered with simmering water.
• Drain and cool.
• Beans can be covered and refrigerated or frozen.
• Cook pasta in boiling salted water for the minimum number of minutes stated on pasta package, usually about 5 for vermicelli and 4 minutes for capelli d'angelo.
• Drain; immediately refresh under cold running water until cooled.
• Combine drained pasta, cooked beans, chicken, green onions, carrot and coriander in a large mixing bowl.
• Finely grate zest from lime and squeeze juice (about 2 tbsp/25 mL); stir zest and juice with sugar, soy sauce and salt.
• Then whisk into infused oil.
• Pour over pasta mixture; toss from the bottom of the bowl until ingredients are shiny and evenly mixed.
• Covered and refrigerated, salad keeps well for a day or two.

HOUSE OF GOLDEN DRAGON SESAME CHICKEN | RECIPE GOLDMINE

Steps:

• For chicken: Mix garlic powder, egg white, water, 1 teaspoon cornstarch and salt to combine.
• Marinate chicken for 20 minutes.
• Add 2 to 3 tablespoons of cornstarch to the chicken until it is dry and well-coated. (You may need more or less cornstarch, but make sure the chicken is fully coated and dry; otherwise, it will pop in the oil from the moisture in the marinade.)
• Heat oil in pan. Add the chicken pieces, taking care not to crowd the pan and not to overheat oil. You may need to do two batches. Fry chicken pieces until golden brown and drain on paper towels.
• Meanwhile, make the sauce. Combine sugar, vinegar, soy sauce, ketchup and chile oil, if using, in a small saucepan over medium-high heat until simmering, stirring to dissolve the sugar.
• Mix 1 teaspoon cornstarch and 2 teaspoons water in a small bowl and add, a bit at a time, to the sauce, stirring to thicken. You may not need to use the entire amount.
• Combine chicken with sauce, and sprinkle with sesame seeds.
• Serve with steamed rice.

CHICKEN SALAD FIT FOR A DRAGON

Steps:

• Stir the chicken, mayonnaise, celery, pine nuts, lemon juice, relish, jalapeno pepper, and black pepper together in a mixing bowl until evenly blended. Cover, and refrigerate 20 to 30 minutes to allow the flavors to blend.

KOMODO DRAGON CHICKEN WINGS MARINADE

Steps:

• Make marinade.
• Place all in gallon ziploc bag (or lg. plastic container).
• Marinate from 24-48 hours in refrigerator, turning every 8 hours.
• Grill until done.