Irresistibly Spicy Dragon Chicken Recipe
Dragon Chicken is a vibrant Indo-Chinese dish featuring crispy fried chicken tossed in a spicy, tangy, and sweet sauce. Perfectly balanced with garlic, ginger, soy, and chili flavors, this dish makes a quick and delicious meal that can be served with rice, noodles, or lettuce cups for a delightful experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: Indo-Chinese
Ingredients
Scale
For the Chicken
- 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)
For Frying
- Vegetable Oil (use high smoke point oil like canola or peanut oil)
- 1 tablespoon Sesame Oil (imparts a nutty flavor)
For the Sauce
- 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)
For Garnish (Optional)
- Sliced Green Onions (adds freshness)
- Toasted Sesame Seeds (enhances flavor)
- Thin Strips of Fried Onion or Bell Pepper (adds extra crunch)
Instructions
- Marinate Chicken: Combine the sliced chicken breasts or thighs with egg white, cornstarch, salt, and black pepper in a mixing bowl. Allow this mixture to marinate for 10-15 minutes to develop flavors and promote crispiness.
- Fry Chicken: Heat vegetable oil in a skillet over medium-high heat. Fry the marinated chicken pieces in batches to avoid overcrowding, cooking each batch for 4-6 minutes until golden and crispy. Drain the fried chicken on paper towels to remove excess oil.
- Make Sauce: In the same skillet, add sesame oil and sauté minced garlic, ginger, and dried red chilies for 1-2 minutes until fragrant. Add tomato ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Let the sauce simmer for 2-3 minutes, adding water as needed to loosen the sauce if it becomes too thick.
- Combine Chicken and Sauce: Toss the fried chicken into the sauce, ensuring every piece is well coated. Simmer for an additional minute to allow the flavors to meld beautifully.
- Garnish and Serve: Garnish the Dragon Chicken with sliced green onions and toasted sesame seeds. Serve immediately alongside steamed jasmine rice, chili garlic noodles, or in crispy lettuce cups for a delightful meal experience.
Notes
- Great for meal prep; marinate chicken and prepare sauce ahead of time for quick cooking later.
- Fry chicken in batches to maintain hot oil temperature and ensure maximum crispiness.
- Adjust the level of spiciness by increasing or decreasing dried red chilies or red pepper flakes.
- For a vegetarian version, substitute chicken with tofu or tempeh and adjust frying time accordingly.
- To keep the dish gluten-free, replace soy sauce with tamari or coconut aminos.
- Store leftovers in an airtight container in the fridge for 3-4 days or freeze chicken and sauce separately for up to 2 months.
- Reheat by simmering on the stovetop with a splash of water to maintain moisture and flavor.
Keywords: Dragon Chicken, Indo-Chinese, Spicy Chicken, Fried Chicken, Garlic Sauce, Soy Sauce, Chili Sauce, Quick Dinner, Crispy Chicken
