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Dragon Chicken is a fiery, crispy, and flavorful dish that combines golden-fried chicken with a bold, sweet, and spicy sauce. With layers of heat from chilies, tanginess from vinegar, and a touch of sweetness, this recipe is a true crowd-pleaser. Perfect alongside rice or noodles, it’s a restaurant-style favorite you can easily recreate at home.

Dragon Chicken

Why You’ll Love This Recipe

Dragon Chicken offers everything you crave in one bite—crispy chicken, vibrant vegetables, and a sauce that’s both spicy and tangy. It’s easy to customize the heat level to suit your taste and makes for a perfect main dish when paired with steamed rice or stir-fried noodles. This recipe also works great for entertaining guests, as it’s colorful, bold, and packed with flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 500 g boneless, skinless chicken thighs, cut into bite-sized pieces

  • 1 tbsp ginger-garlic paste

  • 1 tbsp soy sauce

  • 1 tsp black pepper powder

  • ½ tsp salt (or to taste)

  • 1 tbsp cornstarch

  • 1 egg, lightly beaten

  • 2–3 tbsp cornstarch (for dusting)

  • Vegetable oil, for deep frying

Dragon Sauce:

  • 2 tbsp vegetable oil

  • 1 tbsp finely chopped garlic

  • 1 tbsp finely chopped ginger

  • 2–3 dried red chilies, broken into pieces (adjust to taste)

  • 1 medium onion, chopped

  • 1 green bell pepper, chopped

  • 1 red bell pepper, chopped

  • 2 tbsp tomato ketchup

  • 1 tbsp red chili sauce

  • 1 tbsp soy sauce

  • 1 tbsp brown sugar (or honey)

  • ½ tsp red chili powder (optional, for extra heat)

  • ¼ cup chicken broth (or water)

  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

  • ¼ tsp salt, or to taste

Garnish:

  • Chopped spring onions

  • Sesame seeds

Directions

  1. Marinate the chicken: Combine chicken, ginger-garlic paste, soy sauce, black pepper, and salt in a bowl. Mix in cornstarch and beaten egg until coated. Cover and refrigerate for 30 minutes or longer.

  2. Make the sauce: Heat oil in a wok over medium heat. Add garlic and ginger; sauté for 30 seconds. Add dried chilies and sauté briefly. Add onion, green bell pepper, and red bell pepper; stir-fry 2–3 minutes until slightly tender. Stir in ketchup, chili sauce, soy sauce, vinegar, and brown sugar. Add chili powder if using. Pour in chicken broth and simmer 2–3 minutes. Add cornstarch slurry and stir until thickened. Adjust seasoning and set aside.

  3. Fry the chicken: Heat oil in a deep pan for frying. Lightly dust marinated chicken with cornstarch. Fry in batches for 5–7 minutes until golden and crispy. Drain on a rack or paper towels.

  4. Assemble: Toss fried chicken in the prepared Dragon Sauce until well coated.

  5. Serve: Garnish with chopped spring onions and sesame seeds. Serve hot with steamed rice or noodles.

Servings and timing

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

  • Healthier Option: Pan-fry or air-fry the chicken instead of deep-frying.

  • Extra Spicy: Add more dried chilies, fresh green chilies, or an extra spoonful of chili paste.

  • Vegetarian Twist: Substitute chicken with crispy cauliflower or paneer cubes.

  • Nutty Flavor: Add toasted cashews or peanuts for crunch.

  • Sauce Variation: For a sweeter version, add extra honey or brown sugar.

Storage/Reheating

Dragon Chicken is best enjoyed fresh to keep the chicken crispy. If storing, keep the fried chicken and sauce separate in airtight containers in the refrigerator for up to 2 days. Reheat the sauce on the stovetop and re-crisp chicken in an oven or air fryer before tossing together.

FAQs

What makes Dragon Chicken different from other chicken dishes?

The combination of crispy chicken and a sweet-spicy-tangy sauce sets it apart from typical stir-fries.

Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier and more flavorful when fried.

How spicy is Dragon Chicken?

It depends on the number of dried chilies and chili sauce you use. You can adjust heat to your preference.

Can I bake the chicken instead of frying?

Yes, bake at 400°F (200°C) for 20–25 minutes or until crispy, or use an air fryer.

What can I serve with Dragon Chicken?

Steamed rice, fried rice, or noodles pair perfectly.

Can I make this dish gluten-free?

Yes, use gluten-free soy sauce and cornstarch.

Why did my chicken turn soggy?

Overcrowding the pan or not frying at the right temperature can cause sogginess. Fry in small batches at medium-high heat.

How do I thicken the sauce?

A cornstarch slurry works best. Simmer until glossy and thickened.

Can I add more vegetables?

Yes, broccoli, baby corn, or zucchini can be added for more variety.

How long should I marinate the chicken?

At least 30 minutes, but up to 4 hours for deeper flavor.

Conclusion

Dragon Chicken is a fiery, flavorful dish that delivers the perfect balance of crispiness, spice, and tang. With its vibrant sauce and golden fried chicken, it’s a guaranteed hit at the dinner table. Serve it hot with rice or noodles, and enjoy a restaurant-worthy meal right at home.

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Dragon Chicken

Dragon Chicken

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  • Author: Chef Sophia
  • Total Time: 50 minutes
  • Yield: 4 servings
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Description

Dragon Chicken is a fiery Indo-Chinese style dish made with crispy fried chicken tossed in a bold sweet-spicy-tangy sauce. With the heat of chilies, the tang of vinegar, and a hint of sweetness, this dish is perfect served with steamed rice or noodles for a restaurant-quality meal at home.

Ingredients

For the Chicken:

500 g boneless, skinless chicken thighs, cut bite-sized

1 tbsp ginger-garlic paste

1 tbsp soy sauce

1 tsp black pepper powder

½ tsp salt (to taste)

1 tbsp cornstarch

1 egg, lightly beaten

2–3 tbsp cornstarch (for dusting)

Oil, for frying

Dragon Sauce:

2 tbsp vegetable oil

1 tbsp garlic, finely chopped

1 tbsp ginger, finely chopped

2–3 dried red chilies, broken (adjust spice)

1 medium onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

2 tbsp tomato ketchup

1 tbsp red chili sauce

1 tbsp soy sauce

1 tbsp vinegar

1 tbsp brown sugar (or honey)

½ tsp red chili powder (optional)

¼ cup chicken broth (or water)

1 tbsp cornstarch mixed with 2 tbsp water (slurry)

¼ tsp salt, or to taste

For Garnish:

Spring onions, chopped

Sesame seeds

Instructions

  1. Marinate chicken with ginger-garlic paste, soy sauce, pepper, and salt. Add cornstarch and egg, mix well. Refrigerate 30 minutes.

  2. Heat oil for deep frying. Dust marinated chicken lightly with cornstarch. Fry in batches until golden and crispy (5–7 mins). Drain.

  3. For sauce: Heat 2 tbsp oil in wok, sauté garlic & ginger 30 seconds. Add dried chilies, onion, and bell peppers, stir-fry 2–3 mins.

  4. Add ketchup, chili sauce, soy sauce, vinegar, sugar, and chili powder. Stir in broth, simmer 2–3 mins. Add cornstarch slurry; cook until thick and glossy.

  5. Toss fried chicken into sauce until coated.

  6. Garnish with spring onions and sesame seeds. Serve hot with rice or noodles.

Notes

  • Air-fry or bake chicken for a lighter version.
  • Substitute chicken with cauliflower or paneer for vegetarian.
  • Add broccoli, baby corn, or zucchini for extra vegetables.
  • For extra heat, add fresh green chilies or more chili sauce.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: chicken
  • Method: Frying + Stir-fry
  • Cuisine: Indo-Chinese

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