Name: Irresistibly Spicy Dragon Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Indo-Chinese
Ingredients: 1 lb Boneless, Skinless Chicken Breasts or Thighs (Choose thighs for added moisture and tenderness); 1 piece Egg White; 1/4 cup Cornstarch; 1/2 teaspoon Salt; 1/2 teaspoon Black Pepper; Vegetable Oil (for frying, use high smoke point oil like canola or peanut); 1 tablespoon Sesame Oil; 2 tablespoons Garlic, minced; 1 tablespoon Ginger, minced; 2-3 Dried Red Chilies or Crushed Red Pepper Flakes (adjust to spice preference); 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 (use as needed to loosen the sauce); Sliced Green Onions; Toasted Sesame Seeds; Thin Strips of Fried Onion or Bell Pepper (optional, for extra crunch)

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Introduction

Dragon Chicken is a fiery, flavorful dish that blends crispy chicken with a spicy, tangy sauce. Perfect for spice lovers, this recipe brings a delicious balance of heat, sweetness, and umami to your table.

A white bowl filled with a base layer of fluffy white rice, topped with a rich, glossy dark brown stir-fried mixture containing strips of browned meat, vibrant red bell pepper slices, and golden cashew nuts. Bright green chopped scallions are sprinkled over the top for color contrast, and light wooden chopsticks rest diagonally on the bowl. The bowl sits on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Boneless, Skinless Chicken Breasts or Thighs (choose thighs for added moisture and tenderness)
1/4 cup Cornstarch (helps achieve a crispy texture)
1 piece Egg White (enhances crispiness)
1/2 teaspoon Salt (essential for flavor)
1/2 teaspoon Black Pepper (adds warmth and depth)
Vegetable Oil (use high smoke point oil like canola or peanut)
1 tablespoon Sesame Oil (imparts a nutty flavor)
2 tablespoons Garlic, minced (fundamental flavor base)
1 tablespoon Ginger, minced (adds warmth and spice)
2-3 Dried Red Chilies or Crushed Red Pepper Flakes (adjust based on spice preference)
1/2 cup Tomato Ketchup (balances spice with sweetness)
2 tablespoons Soy Sauce (adds umami)
1 tablespoon Chili Garlic Sauce (introduces heat)
1 tablespoon Vinegar (provides a tangy note)
1 tablespoon Sugar or Honey (sweetens the sauce)
1/4 cup Water (use as needed to loosen the sauce)
Sliced Green Onions (adds freshness)
Toasted Sesame Seeds (enhances flavor)
Thin Strips of Fried Onion or Bell Pepper (adds extra crunch)

Instructions

Step 1: Marinate the chicken by combining the sliced chicken with egg white, cornstarch, salt, and black pepper. Let it rest for 10-15 minutes.
Step 2: Heat vegetable oil in a skillet over medium-high heat. Fry the marinated chicken in batches until golden and crispy, about 4-6 minutes per batch. Remove and drain on paper towels.
Step 3: Using the same skillet, add sesame oil and sauté garlic, ginger, and dried red chilies for 1-2 minutes until fragrant.
Step 4: Stir in tomato ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Let the sauce simmer for 2-3 minutes, adding water if needed to achieve desired consistency.
Step 5: Toss the fried chicken pieces into the sauce, coating each piece thoroughly. Simmer together for another minute to let the flavors meld.
Step 6: Garnish with sliced green onions, toasted sesame seeds, and thin strips of fried onion or bell pepper. Serve immediately while hot and crispy.

Tips & Variations

For extra tenderness, use chicken thighs instead of breasts.
Adjust the amount of dried red chilies or chili garlic sauce to control spice level.
Substitute honey for sugar to add a floral sweetness to the sauce.
Add bell peppers or fried onions for added texture and color.
Use peanut oil instead of vegetable oil for a richer flavor when frying.

Storage

Store leftover Dragon Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness. Avoid microwaving directly to keep the chicken from becoming soggy.

How to Serve

A close-up view of a black cast iron pan filled with a stir-fry dish showing three main layers: dark brown fried pieces of meat coated in a glossy, sticky sauce form the base, mixed with bright red sliced bell peppers adding vibrant color, and golden toasted cashew nuts scattered through the dish adding texture. Fresh green sliced scallions are sprinkled on top as a final layer, adding contrast and freshness. The stir-fry looks richly coated in the dark sauce with sesame seeds also sprinkled over the dish. A wooden spoon is partially stirring the food inside the pan, which rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Dragon Chicken gluten-free?

Yes, use gluten-free soy sauce and ensure your chili garlic sauce and ketchup are gluten-free. Also, double-check the cornstarch to avoid cross-contamination.

Can I prepare the sauce ahead of time?

Absolutely, the sauce can be made in advance and stored in the refrigerator. Reheat it before combining with freshly fried chicken for the best texture.