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Dragon Chicken Recipe

Dragon Chicken Recipe
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★★★★★

5 from 19 reviews

Dragon Chicken is a spicy and tangy Indo-Chinese dish featuring crispy fried chicken pieces coated in a bold, flavorful sauce made with garlic, ginger, chili, soy sauce, and ketchup. This dish is perfect as a snack or main course, garnished with green onions, sesame seeds, and fried onions or bell peppers for extra crunch and color.

Ingredients

Scale

For the Chicken:

  • 1 lb boneless, skinless chicken breasts or thighs, sliced thin
  • 1/4 cup cornstarch
  • 1 egg white
  • 1/2 teaspoon salt
  • 1/2 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 crushed red pepper flakes)
  • 1/2 cup tomato ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon vinegar
  • 1 tablespoon sugar or honey
  • 1/4 cup water (to loosen the sauce if needed)
  • Salt to taste

For Garnishes (Optional):

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

Instructions

  1. Marinate and Coat the Chicken: In a mixing bowl, combine the thinly sliced chicken with egg white, cornstarch, salt, and pepper. Mix thoroughly to ensure the chicken pieces are evenly coated. Let the mixture sit for 10-15 minutes to allow the coating to adhere properly while preparing the sauce.
  2. Fry the Chicken: Heat a generous amount of vegetable oil in a skillet over medium-high heat. Carefully fry the coated chicken pieces in batches to avoid overcrowding, cooking them until they are golden brown and crispy on all sides. Remove and drain on paper towels to absorb excess oil.
  3. Make the Sauce: Using the same skillet, remove excess oil leaving just enough to sauté. Add sesame oil and then sauté the minced garlic, ginger, and dried red chilies for 1-2 minutes until aromatic and golden, being careful not to burn the garlic.
  4. Prepare the Sauce Mixture: Stir in tomato ketchup, soy sauce, chili garlic sauce, vinegar, and sugar or honey. Mix well and let the sauce simmer gently for 2-3 minutes to blend the flavors. If the sauce is too thick, add water gradually to reach desired consistency. Adjust salt according to taste.
  5. Toss the Chicken in Sauce: Add the fried chicken pieces to the sauce in the skillet. Toss continuously until every piece is evenly coated with the glossy sauce. Allow it to simmer for an additional minute to let the chicken absorb the flavors thoroughly.
  6. Garnish and Serve: Transfer the sauced dragon chicken to a serving dish. Garnish with sliced green onions, toasted sesame seeds, and optional thin strips of fried onion or bell pepper for added texture and visual appeal. Serve immediately, ideally with hot steamed rice, noodles, or fresh lettuce cups for an exciting meal.

Notes

  • For extra crunch, use chicken thighs which stay more tender inside while getting crispy outside.
  • If you prefer less heat, reduce the number of dried chilies or omit the chili garlic sauce.
  • This dish can be made gluten-free by using tamari or gluten-free soy sauce and confirming all sauces are gluten-free.
  • Leftover dragon chicken can be refrigerated for up to 2 days but is best enjoyed fresh for optimal texture.
  • Substitute honey with sugar for a slightly different sweetness profile.

Nutrition

Keywords: Dragon Chicken, Indo-Chinese recipe, spicy chicken, crispy chicken, garlic ginger chicken, fried chicken, chicken appetizer

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