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National Briefing: Update on Bahrain’s Response to Regional Developments – 15 March 2026 News Desk
Dragon Chicken
Recipe By Sreejith Chenthamara
Ingredients
or the Chicken Marination
Chicken breast, cut into thin strips
1 Egg white
2 tbsp Cornstarch (Cornflour)
1 tsp Soy sauce
1/2 tsp Black pepper powder
Salt to taste
Oil for deep/shallow frying
For the Sauce & Stir-fry
2 tbsp Oil
1 tbsp Garlic, finely chopped
1 tbsp Ginger, finely chopped
2-3 Dry red chilies, broken
1 Medium onion, sliced lengthwise
1 Capsicum (Bell pepper), sliced lengthwise
3 tbsp Tomato ketchup
1 tbsp Red chili paste
1 tsp Soy sauce
Chicken breast, cut into thin strips
1 Egg white
2 tbsp Cornstarch (Cornflour)
1 tsp Soy sauce
1/2 tsp Black pepper powder
Salt to taste
Oil for deep/shallow frying
For the Sauce & Stir-fry
2 tbsp Oil
1 tbsp Garlic, finely chopped
1 tbsp Ginger, finely chopped
2-3 Dry red chilies, broken
1 Medium onion, sliced lengthwise
1 Capsicum (Bell pepper), sliced lengthwise
3 tbsp Tomato ketchup
1 tbsp Red chili paste
1 tsp Soy sauce
Recipe
Note: 1. Prepare the Chicken
In a bowl, mix the chicken strips with the egg white, cornstarch, flour, soy sauce, pepper, and salt. Let it marinate for at least 15–20 minutes. Heat oil in a pan and fry the chicken pieces until they are golden brown and crispy. Set them aside on a paper towel.
2. Sauté the Aromatics
In a fresh wok or large pan, heat 2 tablespoons of oil.
In a bowl, mix the chicken strips with the egg white, cornstarch, flour, soy sauce, pepper, and salt. Let it marinate for at least 15–20 minutes. Heat oil in a pan and fry the chicken pieces until they are golden brown and crispy. Set them aside on a paper towel.
2. Sauté the Aromatics
In a fresh wok or large pan, heat 2 tablespoons of oil.
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