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Dragon Chicken Recipe

Dragon Chicken Recipe
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★★★★★

4.8 from 22 reviews

Dragon Chicken is a popular Indo-Chinese dish featuring crispy, battered chicken tossed in a flavorful, tangy, and spicy sauce made with garlic, ginger, and chili. This recipe offers a perfect balance of heat and sweetness, ideal for serving with steamed rice, noodles, or as a filling in lettuce cups.

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 bowl, combine the thinly sliced chicken with egg white, cornstarch, salt, and pepper. Mix well to ensure all pieces are evenly coated. Let the mixture sit for 10-15 minutes to allow the coating to adhere and develop flavor while you prepare the sauce.
  2. Fry the chicken: Heat vegetable oil in a skillet or deep frying pan over medium-high heat. Fry the chicken pieces in batches without overcrowding until they turn golden brown and crispy on the outside. Remove and drain on paper towels to absorb excess oil.
  3. Make the sauce: Using the same skillet, reduce heat to medium and add sesame oil. Sauté the minced garlic, ginger, and dried red chilies for 1-2 minutes until fragrant, taking care not to burn the garlic.
  4. Prepare the sauce mixture: Add tomato ketchup, soy sauce, chili garlic sauce, vinegar, and sugar or honey to the skillet. Stir everything well to combine and let the sauce simmer gently for 2-3 minutes. Add water little by little if the sauce is too thick, and adjust salt to taste.
  5. Toss the chicken: Return the fried chicken pieces to the skillet with the sauce. Toss thoroughly to coat the chicken evenly in the glossy sauce. Allow to simmer for an additional minute so the flavors meld perfectly.
  6. Garnish and serve: Transfer to a serving dish and garnish with sliced green onions, toasted sesame seeds, and thin strips of fried onion or bell pepper if desired. Serve immediately with hot steamed rice, noodles, or in lettuce cups for a delicious meal.

Notes

  • For a gluten-free version, substitute soy sauce with tamari or gluten-free soy sauce.
  • Adjust the number of dried red chilies or chili garlic sauce to control the spice level.
  • Use boneless, skinless chicken thighs for a juicier texture compared to breasts.
  • Ensure the oil is hot enough before frying to get a crispy coating.
  • Leftover Dragon Chicken can be stored in the refrigerator and reheated, but the coating may lose some crispiness.

Nutrition

Keywords: Dragon Chicken, Indo-Chinese Chicken, Spicy Chicken Recipe, Crispy Chicken, Asian Chicken Dish

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