Name: Dragon Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indo-Chinese
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, thinly sliced; ¼ cup cornstarch; 1 egg white; ½ teaspoon salt; ½ teaspoon black pepper; Vegetable oil for frying (about 1-2 cups); 1 tablespoon sesame oil; 2 tablespoons garlic, minced; 1 tablespoon ginger, minced; 2-3 dried red chilies or ½ teaspoon crushed red pepper flakes; ½ cup tomato ketchup; 2 tablespoons soy sauce; 1 tablespoon chili garlic sauce; 1 tablespoon vinegar (white or rice vinegar); 1 tablespoon sugar or honey; ¼ cup water (optional, to adjust sauce consistency); Salt to taste; Sliced green onions; Toasted sesame seeds; Thin strips of fried onion or bell pepper for crunch

If you love a dish that packs a punch of flavor and texture, then you are going to adore this Dragon Chicken recipe. This vibrant, crispy, and saucy delight combines tender pieces of chicken with a bold, spicy, and slightly sweet sauce that’s positively addictive. Dragon Chicken is a fantastic way to bring exciting Asian-inspired flavors into your kitchen without complicated steps or obscure ingredients, making it a standout favorite for weeknight dinners or casual gatherings.

Ingredients You’ll Need

This Dragon Chicken recipe uses simple, everyday ingredients that each play a crucial role in achieving that perfect balance of crispy texture and rich, spicy sauce. Every element is thoughtfully chosen to ensure a harmonious blend of savory, sweet, and fiery notes.

Boneless, skinless chicken breasts or thighs: Thinly sliced for quick cooking and tender bites that soak up all the sauce.
Cornstarch: Gives the chicken a beautifully crispy coating when fried.
Egg white: Helps the cornstarch stick to the chicken for that coveted crunch.
Salt and pepper: Simple seasonings that enhance the chicken’s natural flavor.
Vegetable oil: For frying the chicken to golden perfection.
Sesame oil: Adds a lovely nutty aroma to the sauce.
Garlic and ginger: Fresh, minced aromatics that build the sauce’s depth.
Dried red chilies or crushed red pepper flakes: Bring in the heat and vibrant color.
Tomato ketchup: Provides a tangy-sweet base to balance the spices.
Soy sauce: Essential for its salty, umami richness.
Chili garlic sauce: Packs smoky heat and a garlicky kick.
Vinegar: Lifts and brightens the sauce with acidity.
Sugar or honey: Just enough sweetness to harmonize the flavors.
Water: To loosen the sauce if it becomes too thick.
Optional garnishes: Sliced green onions, toasted sesame seeds, and crispy fried onion or bell pepper strips to add crunch and visual appeal.

How to Make Dragon Chicken

Step 1: Marinate and Coat the Chicken

Start by slicing your chicken thinly so it cooks quickly and absorbs maximum flavor. In a bowl, combine the chicken slices with egg white, cornstarch, salt, and pepper. This simple marinade is the secret behind the chicken’s irresistible crispiness. Let it rest for 10 to 15 minutes to ensure each piece is evenly coated and ready for frying.

Step 2: Fry the Chicken

Heat vegetable oil in a skillet over medium-high heat. Fry the marinated chicken in batches—this keeps the temperature steady and avoids overcrowding, which can lead to soggy results. Cook until each piece turns golden and crispy, then transfer to paper towels to drain excess oil. This step creates the delightful crunch that contrasts perfectly with the rich sauce.

Step 3: Prepare the Sauce

In the same skillet, add sesame oil and sauté minced garlic, ginger, and dried red chilies for about 1 to 2 minutes until fragrant. It’s amazing how these aromatics transform the kitchen with their tantalizing smells! Next, stir in tomato ketchup, soy sauce, chili garlic sauce, vinegar, and sugar or honey. Let the sauce simmer gently for 2 to 3 minutes, adding water if it becomes too thick, to achieve a luscious, coating consistency.

Step 4: Toss the Chicken in Sauce

Return the crispy fried chicken to the skillet and toss it thoroughly in your vibrant sauce. Let the chicken simmer for another minute, allowing all those bold flavors to meld beautifully. This quick step is the key to Dragon Chicken’s signature balance of crispy, spicy, and sweet all in one bite.

How to Serve Dragon Chicken

Garnishes

Sprinkle sliced green onions and toasted sesame seeds on top right before serving. These garnishes not only add lovely pops of color but also introduce fresh, crunchy, and nutty elements that lift the entire dish. You can also add thin strips of fried onion or bell pepper for an extra texture punch that’s hard to resist.

Side Dishes

Dragon Chicken pairs wonderfully with steamed white rice or fluffy jasmine rice, which helps to balance out the intense flavors. For a different twist, serve it alongside stir-fried noodles or even wrapped in crisp lettuce cups for a low-carb, refreshing option. No matter how you serve it, the side dishes play a supporting role that enhances the main star.

Creative Ways to Present

To impress your guests, try serving Dragon Chicken in small bowls topped with your favorite garnishes for an appetizer-style experience. Alternatively, use it as a filling for bao buns or tacos, adding a modern fusion flair. The crispy texture and rich sauce make it versatile and fun for creative presentation ideas that keep your mealtime exciting.

Make Ahead and Storage

Storing Leftovers

Let your Dragon Chicken cool completely before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 days. Keep the sauce and chicken together to maintain moisture and flavor, making your next meal just as delicious with minimal effort.

Freezing

While freezing is possible, it’s best to freeze the chicken and sauce separately if you want to maintain the crispy texture. Place the fried chicken pieces on a baking sheet to freeze individually before transferring them into a freezer-safe bag. The sauce can be frozen in a separate container and then combined with the chicken when reheating.

Reheating

To bring back that crispy delight, reheat the chicken in a hot oven or air fryer rather than the microwave. Warm the sauce gently on the stove, then toss your chicken back in to coat. This method refreshes the dish’s texture and preserves its vibrant, spicy flavors without drying it out.

FAQs

Can I use chicken thighs instead of breasts for Dragon Chicken?

Absolutely! Chicken thighs add a bit more juiciness and flavor, and they work beautifully in this recipe as long as they are sliced thinly for even cooking.

How spicy is Dragon Chicken?

The heat level can be easily adjusted by varying the amount of dried red chilies or crushed red pepper flakes. If you prefer mild flavors, reduce the chilies or remove the seeds before cooking.

Is it necessary to fry the chicken, or can I bake it?

Frying is key to achieving that classic crispy texture, but for a healthier twist, you can bake the chicken coated with cornstarch and egg white on a greased baking sheet. It won’t be quite as crispy but still delicious.

Can I make the sauce ahead of time?

Yes, the sauce can be prepared a day in advance and stored in the fridge. Reheat it gently before tossing with freshly fried chicken to keep the flavors intact.

What sides go best with Dragon Chicken?

Steamed rice, stir-fried noodles, or crisp lettuce cups are the best partners. Each brings a complementary texture and helps balance the bold flavors of Dragon Chicken.

Final Thoughts

Dragon Chicken is one of those dishes that hits all the right notes with its crispy texture, bold spicy-sweet sauce, and comforting ingredients. It’s perfect for anyone craving a flavorful meal that’s easy to make but feels truly special. So next time you want to impress yourself or your loved ones, give this Dragon Chicken recipe a try — I promise it will become one of your favorites just like it is for me!

Dragon Chicken Recipe

Print Recipe

★★★★★

5.2 from 24 reviews

Dragon Chicken is a flavorful Indo-Chinese dish featuring crispy fried chicken pieces tossed in a spicy, tangy, and slightly sweet chili-garlic sauce. This dish combines aromatic ingredients like garlic, ginger, dried red chilies, and soy sauce, delivering a perfect balance of heat and umami. Ideal as a main course served with steamed rice, noodles, or as a filling in lettuce cups, Dragon Chicken offers a delicious fusion of textures and bold flavors.

Author: Elias
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying, Sautéing
Cuisine: Indo-Chinese
Diet: Halal

Ingredients

Scale

For the Chicken:

1 lb boneless, skinless chicken breasts or thighs, thinly sliced
¼ cup cornstarch
1 egg white
½ teaspoon salt
½ teaspoon black pepper
Vegetable oil for frying (about 1-2 cups)

For the Sauce:

1 tablespoon sesame oil
2 tablespoons garlic, minced
1 tablespoon ginger, minced
2–3 dried red chilies or ½ teaspoon crushed red pepper flakes
½ cup tomato ketchup
2 tablespoons soy sauce
1 tablespoon chili garlic sauce
1 tablespoon vinegar (white or rice vinegar)
1 tablespoon sugar or honey
¼ cup water (optional, to adjust sauce consistency)
Salt to taste

Garnishes (Optional):

Sliced green onions
Toasted sesame seeds
Thin strips of fried onion or bell pepper for crunch

Instructions

Marinate and Coat the Chicken: In a large bowl, combine the thinly sliced chicken with the egg white, cornstarch, salt, and pepper. Mix thoroughly to coat each piece evenly. Let the chicken marinate for 10 to 15 minutes to enhance flavor and binding.
Fry the Chicken: Heat vegetable oil in a skillet over medium-high heat until hot. Fry the marinated chicken pieces in batches to avoid overcrowding, cooking each batch until the chicken turns golden brown and crispy, approximately 4-5 minutes per batch. Remove and drain on paper towels to absorb excess oil.
Make the Sauce: Using the same skillet, remove excess oil leaving about 1 tablespoon. Add sesame oil, then sauté the minced garlic, ginger, and dried red chilies over medium heat for 1-2 minutes until fragrant. Stir in ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Bring the sauce to a gentle simmer and cook for 2-3 minutes. If the sauce is too thick, add up to ¼ cup water to loosen it. Adjust salt to taste.
Toss the Chicken: Add the fried chicken pieces to the simmering sauce. Toss well until all pieces are thoroughly coated. Continue to cook for an additional minute to let the flavors meld together and the chicken absorb the sauce.
Garnish and Serve: Transfer the coated chicken to a serving plate. Garnish with sliced green onions and toasted sesame seeds. For added texture, sprinkle thin strips of fried onions or bell peppers on top if desired. Serve immediately with steamed rice, noodles, or in lettuce cups for a low-carb variant.

Notes

Use chicken thighs for juicier, more flavorful meat; breasts work for a leaner option.
Adjust the amount of dried red chilies or red pepper flakes according to your preferred spice level.
For a gluten-free version, use tamari instead of soy sauce and ensure chili garlic sauce is gluten-free.
If you prefer less oil, the chicken can also be baked or air-fried, but frying yields the best crispness.
Honey can be substituted for sugar to add a natural sweetness.
Leftover Dragon Chicken can be stored in the refrigerator for up to 2 days; reheat gently to maintain texture.
Serve with steamed vegetables or a fresh salad to complete your meal.