Dragon Chicken

1. Clean and wash the chicken pieces. Drain the water completely and set aside.
2. In a bowl, add chicken pieces and all the ingredients mentioned in 'For marination'. Mix well and keep it aside for at-least 30 minutes.
3. Heat enough oil to deep fry the chicken pieces in a heavy bottomed deep pan.
4. Add in the the marinated chicken pieces as batches and fry until golden brown on low-medium heat. Transfer to a paper towel and set aside.
5. Heat 2 tablespoons of oil in a frying pan, add in the chopped dried red chillies, cashew-nuts and fry till the cashew turns to light golden brown on low-medium heat.
6. Then add in the sliced onions, carrots and saute till the carrots are soft.
7. Add in the sliced bell peppers and toss well.
8. Add in the the ginger-garlic paste and saute until the raw smell disappears.
9. Add in tomato ketchup, sweet red chilli sauce, dark soy sauce, kashmiri red chilli paste, lemon juice, sugar, salt and mix well on low heat.
10. Now add in the fried chicken pieces and mix well. Saute until the sauce dries up on low-medium heat.
11. Remove from heat, sprinkle chopped coriander leaves and mix well. Serve hot.

Notes:

• Boil 1 ½ cup of water in a sauce pan, add 6-8 dried kashmiri red chillies and let it boil for 10 minutes.
• Remove from heat and grind the cooked kashmiri red chillies to a fine paste by adding little water.