Dragon Chicken Recipe
Dragon Chicken is a fiery, flavorful dish with crispy chicken pieces tossed in a tangy, spicy sauce. It’s perfect for those who love bold Asian-inspired flavors and a bit of heat. This recipe is easy to follow and delivers a restaurant-quality meal at home.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, sliced thin
- 1/4 cup cornstarch
- 1 egg white
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Vegetable oil for frying
- 1 tablespoon sesame oil
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 2-3 dried red chilies (or crushed red pepper flakes)
- 1/2 cup tomato ketchup
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar or honey
- 1/4 cup water (to loosen the sauce if needed)
- Salt to taste
- Optional garnishes: sliced green onions, toasted sesame seeds, thin strips of fried onion or bell pepper
Instructions
- Step 1: In a bowl, combine the sliced chicken, egg white, cornstarch, salt, and pepper. Mix well and let it marinate for 10-15 minutes while preparing the sauce.
- Step 2: Heat vegetable oil in a skillet over medium-high heat. Fry the chicken pieces in batches until golden and crispy. Remove and drain on paper towels.
- Step 3: In the same skillet, add sesame oil. Sauté the minced garlic, ginger, and dried red chilies for 1-2 minutes until fragrant.
- Step 4: Add ketchup, soy sauce, chili garlic sauce, vinegar, and sugar to the skillet. Stir well and simmer for 2-3 minutes. Add water if the sauce is too thick.
- Step 5: Toss the fried chicken in the sauce until evenly coated and glossy. Let it simmer for another minute to meld the flavors.
- Step 6: Garnish with sliced green onions, toasted sesame seeds, and fried onion or bell pepper strips if desired. Serve immediately with steamed rice, noodles, or lettuce cups.
Tips & Variations
- Use chicken thighs for juicier, more flavorful meat.
- For extra crunch, double fry the chicken pieces.
- Adjust heat levels by adding more or fewer dried chilies or crushed red pepper flakes.
- Substitute honey for sugar for a more natural sweetness.
- Add vegetables like bell peppers or snap peas to the sauce for added texture and color.
Storage
Store leftover Dragon Chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to maintain crispiness, adding a splash of water or oil if needed. It is best enjoyed fresh for optimal texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast works well in this recipe, but thighs tend to stay juicier and more tender during frying.
What can I substitute for dried red chilies?
You can use crushed red pepper flakes or a dash of hot sauce to adjust the spiciness according to your preference.
PrintDragon Chicken Recipe
Dragon Chicken is a flavorful Indo-Chinese dish featuring crispy fried chicken pieces tossed in a tangy, spicy, and slightly sweet chili-garlic sauce. This dish combines a perfect balance of heat and umami, garnished with green onions and toasted sesame seeds, making it an irresistible appetizer or main served with rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Indo-Chinese
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, sliced thin
- 1/4 cup cornstarch
- 1 egg white
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Vegetable oil for frying
For the Sauce:
- 1 tablespoon sesame oil
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 2–3 dried red chilies (or crushed red pepper flakes)
- 1/2 cup tomato ketchup
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar or honey
- 1/4 cup water (to loosen the sauce if needed)
- Salt to taste
For Garnishes (optional):
- Sliced green onions
- Toasted sesame seeds
- Thin strips of fried onion or bell pepper
Instructions
- Marinate and Coat the Chicken: In a bowl, combine the sliced chicken with egg white, cornstarch, salt, and pepper. Mix well to coat thoroughly. Let it marinate for 10-15 minutes to allow the coating to bind and flavors to develop.
- Fry the Chicken: Heat vegetable oil in a skillet over medium-high heat. Once hot, fry the chicken pieces in batches to avoid overcrowding. Cook until crispy and golden brown on all sides, then remove and drain on paper towels to remove excess oil.
- Make the Sauce Base: Using the same skillet, reduce heat to medium and add sesame oil. Sauté minced garlic, ginger, and dried red chilies or crushed red pepper flakes for 1-2 minutes until fragrant but not burnt.
- Prepare the Sauce Mixture: Add tomato ketchup, soy sauce, chili garlic sauce, vinegar, and sugar or honey to the skillet. Stir thoroughly and let it simmer gently for 2-3 minutes to blend the flavors. If the sauce is too thick, add 1/4 cup water to loosen it to desired consistency. Season with salt as needed.
- Toss the Chicken in the Sauce: Return the fried chicken pieces to the skillet. Toss well to coat each piece evenly with the glossy sauce. Let it simmer together for an additional minute so the chicken absorbs the sauce flavor.
- Garnish and Serve: Remove from heat and garnish with sliced green onions, toasted sesame seeds, and optionally thin strips of fried onion or bell pepper for added texture and flavor. Serve immediately with hot steamed rice, noodles, or lettuce cups.
Notes
- Use boneless, skinless chicken thighs for a more tender and juicy result, though breasts work well too.
- Adjust the number of dried chilies or crushed pepper flakes based on your preferred spice level.
- To make the dish gluten-free, use gluten-free soy sauce.
- For a healthier option, shallow fry instead of deep frying the chicken pieces.
- Leftover sauce can be refrigerated and used as a flavorful dipping sauce for appetizers.
Keywords: Dragon Chicken, Indo-Chinese Chicken Recipe, Spicy Chicken, Fried Chicken in Chili Sauce, Chicken Appetizer
