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Dragon Chicken Recipe

Dragon Chicken Recipe
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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Keywords: Dragon Chicken, Indo-Chinese recipe, spicy chicken, crispy chicken, chili garlic sauce, easy dinner, Asian fusion

Find it online: https://tastygenius.com/dragon-chicken-recipe/