Name: Irresistibly Spicy Dragon Chicken: Quick Indo-Chinese Delight 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; 1 Egg White; ½ teaspoon Salt; ½ teaspoon Black Pepper; Vegetable Oil (canola or peanut oil recommended, for frying); 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 (to loosen sauce as needed); Sliced Green Onions; Toasted Sesame Seeds; Thin Strips of Fried Onion or Bell Pepper

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Introduction

Dragon Chicken is a fiery Indo-Chinese favorite known for its crispy texture and bold, spicy sauce. This quick recipe combines tender chicken with a flavorful, tangy glaze that’s perfect for a satisfying weeknight dinner or party appetizer.

The image shows a bowl with a base layer of soft, white steamed rice that has a fluffy texture. On top are several pieces of crispy, golden-brown fried chicken coated in a sticky, glossy dark reddish-brown sauce. Scattered across the chicken are small slices of fresh, bright green scallions adding a fresh contrast. The bowl is white with a black patterned edge, and the background is a white marbled texture. 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 based on 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 (use as needed to loosen the 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 the 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 pieces in batches until golden and crispy, about 4-6 minutes per batch. Drain on paper towels to remove excess oil.
Step 3: In the same skillet, add sesame oil. Sauté the minced garlic, ginger, and dried chilies for 1-2 minutes until fragrant.
Step 4: Add tomato ketchup, soy sauce, chili garlic sauce, vinegar, and sugar to the skillet. Stir and simmer for 2-3 minutes, adding water as needed to achieve your preferred sauce consistency.
Step 5: Toss the fried chicken pieces into the sauce, stirring to coat evenly. Simmer together for another minute to allow flavors to meld.
Step 6: Garnish with sliced green onions, toasted sesame seeds, and optional fried onions or bell pepper strips. Serve immediately for best taste and crispiness.

Tips & Variations

For extra crispiness, marinate the chicken for at least 30 minutes or add a pinch of baking soda to the coating mixture.
Adjust the number of dried red chilies or pepper flakes to control the heat level according to your preference.
Substitute chicken thighs for breasts to keep the meat juicy and tender.
Serve with steamed rice, noodles, or use lettuce cups for a low-carb option.

Storage

Store leftover Dragon Chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to retain crispiness, adding a splash of water if the sauce becomes too thick.

How to Serve

In a white bowl, there is a layer of fluffy white rice at the bottom, topped with a thick layer of golden-brown, crispy chicken pieces coated in a glossy dark brown sauce. The sauce is speckled with sesame seeds and small green onion slices scattered across the chicken, adding touches of green. A single long green pepper rests on the edge, slightly overriding the rice and chicken. The textures contrast between the soft rice and the sticky, crispy chicken pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well, but thighs will remain moister and more tender, especially after frying.

How spicy is Dragon Chicken?

The heat level depends on the amount of dried chilies or chili garlic sauce you use. You can easily adjust these ingredients to make the dish milder or spicier based on your taste.