Name: Irresistibly Spicy Dragon Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Indo-Chinese
Ingredients: 1 lb Boneless, Skinless Chicken Breasts or Thighs (choose thighs for added moisture and tenderness); ¼ cup Cornstarch (helps achieve a crispy texture); 1 Egg White (enhances crispiness); ½ teaspoon Salt (essential for flavor); ½ teaspoon Black Pepper (adds warmth and depth); Vegetable Oil (use high smoke point oil like canola or peanut oil); 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); ½ 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); ¼ 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)

Jump to Recipe

Introduction

Dragon Chicken is an irresistible Indo-Chinese dish that perfectly balances bold spicy and sweet flavors with a satisfying crispy texture. Whether served with steamed rice or noodles, this recipe makes a quick, flavorful meal that will delight your taste buds every time.

A close-up of a bowl filled with white rice on one side and glazed, deep reddish-brown, crispy fried chicken pieces on the other side. The chicken is coated in a shiny, thick sauce, giving it a rich, sticky texture. Bright green, diagonal sliced scallions are scattered on top of the chicken, adding a fresh contrast. The bowl is white with a speckled dark pattern on the inside, resting on a white marbled surface. 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)
¼ cup cornstarch
1 egg white
½ teaspoon salt
½ 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)
½ cup tomato ketchup
2 tablespoons soy sauce
1 tablespoon chili garlic sauce
1 tablespoon vinegar
1 tablespoon sugar or honey
¼ cup water (as needed to loosen sauce)
Optional garnish: sliced green onions, toasted sesame seeds, thin strips of fried onion or bell pepper

Instructions

Step 1: In a mixing bowl, combine sliced chicken with egg white, cornstarch, salt, and black pepper. Mix well and let it marinate 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 to remove excess oil.
Step 3: In the same skillet, add sesame oil. Sauté minced 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 as needed if it becomes too thick.
Step 5: Toss the fried chicken pieces into the sauce, coating them evenly. Simmer together for another minute to meld the flavors.
Step 6: Garnish with sliced green onions and toasted sesame seeds if desired. Serve immediately with steamed rice, noodles, or in lettuce cups.

Tips & Variations

For perfect crispiness, fry chicken in batches to maintain hot oil temperature and prevent sogginess.
Try using chicken thighs instead of breasts for juicier, more tender meat.
Add fresh vegetables like bell peppers or broccoli while making the sauce for additional flavor and nutrition.
Substitute soy sauce with tamari or coconut aminos to make this dish gluten-free.
For a vegetarian version, replace chicken with tofu or tempeh and follow the same marinating and frying steps.
Adjust the heat by adding more dried chilies or fresh jalapeños according to your spice preference.
Air-frying instead of deep frying is a healthier alternative that still yields crispy results.

Storage

Store leftover Dragon Chicken in an airtight container in the refrigerator for up to 3-4 days. For freezing, separate the chicken and sauce into different containers and freeze for up to 2 months. Thaw in the fridge overnight before reheating on the stovetop over medium heat, adding a splash of water or sauce to restore moisture and flavor.

How to Serve

The dish shows a close-up of deep-fried chicken pieces coated in a shiny reddish-brown sauce, piled high on one side of a white plate, with fluffy white rice on the other side. The chicken pieces have a crispy, textured surface that looks sticky with sauce, speckled with small sesame seeds, and are mixed with vibrant green scallion slices scattered on top. The plate sits on a white marbled surface, adding a clean look to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of chicken is best for Dragon Chicken?

Boneless, skinless chicken thighs are recommended because they stay moist and tender after frying. Chicken breasts can be used but may be a bit drier.

Can I freeze Dragon Chicken?

Yes, you can freeze Dragon Chicken. For best results, freeze the chicken and sauce separately in airtight containers. It can be stored for up to 2 months. Thaw in the fridge overnight and reheat on the stove.

What if my chicken turns out soggy?

Soggy chicken usually results from low oil temperature or overcrowding the pan. Make sure your oil is hot (around 350°F/175°C) and fry in small batches. Drain the chicken on paper towels immediately after frying, and you can re-fry briefly in hot oil to crisp it up again.

Is there a vegetarian option for Dragon Chicken?

Absolutely. You can use tofu or tempeh as a substitute. Marinate and fry them the same way as the chicken, adjusting cooking times as needed. Both will absorb the sauce well for a delicious vegetarian alternative.

Are there common allergens in Dragon Chicken?

The main allergens are soy (from soy sauce) and egg (from the egg white). You can substitute soy sauce with tamari for a gluten-free option and omit the egg white while still achieving crispiness using cornstarch. Always verify ingredient labels for allergens.