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Dragon Chicken Recipe

Dragon Chicken Recipe
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★★★★★

4.7 from 13 reviews

Dragon Chicken is a flavorful Indo-Chinese dish featuring crispy fried chicken pieces coated in a spicy, tangy sauce made with garlic, ginger, chilies, and a blend of soy and chili sauces. Perfect as an appetizer or main course, it pairs wonderfully with steamed rice or noodles, offering a spicy kick with a hint of sweetness and crunch from garnishes.

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 pepper
  • Vegetable oil for frying

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
  • 1 tablespoon sugar or honey
  • ¼ cup water (optional, to loosen the sauce)
  • 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 bowl, combine the thinly sliced chicken with egg white, cornstarch, salt, and pepper. Mix well so all pieces are evenly coated. Allow the mixture to marinate for 10 to 15 minutes, helping to tenderize and prepare the chicken for frying.
  2. Fry the Chicken: Heat vegetable oil in a skillet over medium-high heat until hot but not smoking. Fry the marinated chicken pieces in batches, avoiding overcrowding the pan, until they become golden brown and crispy on all sides. This usually takes about 4-6 minutes per batch. Remove and drain on paper towels to remove excess oil.
  3. Make the Sauce: In the same skillet, drain excess oil leaving about 1 tablespoon behind. Add sesame oil and sauté the minced garlic, ginger, and dried red chilies for 1 to 2 minutes until fragrant, taking care not to burn them. Stir in tomato ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Simmer the sauce for 2 to 3 minutes, stirring occasionally. If the sauce is too thick, add up to ¼ cup water to reach the desired consistency. Season with salt to taste.
  4. Toss the Chicken: Add the fried chicken pieces back into the skillet with the sauce. Toss thoroughly to coat every piece evenly with the flavorful sauce. Continue to simmer for another minute to allow the flavors to meld and the chicken to heat through.
  5. Garnish and Serve: Transfer the coated chicken to a serving dish. Garnish with sliced green onions, toasted sesame seeds, and optionally thin strips of fried onion or bell pepper for added crunch. Serve immediately with steamed rice, noodles, or in lettuce cups for a delicious low-carb option.

Notes

  • Use chicken thighs for juicier results, breasts for leaner meat.
  • Adjust the number of dried chilies or crushed red pepper flakes to control spiciness.
  • For a gluten-free version, use tamari or gluten-free soy sauce.
  • Leftover Dragon Chicken can be refrigerated for up to 2 days and reheated gently to maintain crispiness.
  • Adding a splash of lemon juice or lime juice can enhance the tanginess if desired.

Nutrition

Keywords: Dragon Chicken, Indo-Chinese recipe, spicy chicken, crispy chicken, garlic chicken, chili sauce chicken, quick chicken recipe

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