Description
Irresistibly Spicy Dragon Chicken is a quick and flavorful Indo-Chinese dish featuring crispy boneless chicken pieces coated in a spicy, tangy, and slightly sweet sauce enriched with garlic, ginger, and chili. Perfect for a delicious weeknight meal, this recipe balances spice, umami, and freshness with an irresistible crunch.
Ingredients
Scale
Chicken & Coating
- 1 lb Boneless, Skinless Chicken Breasts or Thighs (Choose thighs for added moisture and tenderness.)
- 1/4 cup Cornstarch (Helps achieve a crispy texture.)
- 1 piece Egg White (Enhances crispiness.)
- 1/2 teaspoon Salt (Essential for flavor.)
- 1/2 teaspoon Black Pepper (Adds warmth and depth.)
Oils & Aromatics
- Vegetable Oil (Use high smoke point oil like canola or peanut.)
- 1 tablespoon Sesame Oil (Imparts a nutty flavor.)
- 2 tablespoons Garlic, minced (Fundamental flavor base.)
- 1 tablespoon Ginger, minced (Adds warmth and spice.)
- 2-3 Dried Red Chilies or Crushed Red Pepper Flakes (Adjust based on spice preference.)
Sauce
- 1/2 cup Tomato Ketchup (Balances spice with sweetness.)
- 2 tablespoons Soy Sauce (Adds umami.)
- 1 tablespoon Chili Garlic Sauce (Introduces heat.)
- 1 tablespoon Vinegar (Provides a tangy note.)
- 1 tablespoon Sugar or Honey (Sweetens the sauce.)
- 1/4 cup Water (Use as needed to loosen the sauce.)
Garnish
- Sliced Green Onions (Adds freshness.)
- Toasted Sesame Seeds (Enhances flavor.)
- Thin Strips of Fried Onion or Bell Pepper (Adds extra crunch.)
Instructions
- Prepare the Chicken: Cut the boneless chicken into bite-sized pieces. In a mixing bowl, whisk together the egg white, salt, and black pepper. Toss the chicken pieces in this mixture to coat evenly, then dredge thoroughly in cornstarch ensuring each piece is fully covered. This coating will help create a crispy texture when fried.
- Fry the Chicken: Heat vegetable oil in a deep pan or wok over medium-high heat. Once hot, carefully add the coated chicken pieces in batches, frying until golden brown and crispy on all sides, about 5-7 minutes per batch. Remove chicken with a slotted spoon and drain on paper towels to remove excess oil.
- Sauté Aromatics: Remove excess oil from the pan, leaving about a tablespoon. Add sesame oil, then add minced garlic, ginger, and dried red chilies or crushed red pepper flakes. Stir-fry for 1-2 minutes until fragrant, taking care not to burn the garlic.
- Make the Sauce: Add tomato ketchup, soy sauce, chili garlic sauce, vinegar, sugar or honey, and water to the aromatics. Stir well and simmer for 3-4 minutes until the sauce thickens slightly and flavors meld together.
- Combine Chicken and Sauce: Return the fried chicken pieces to the pan and toss well to coat each piece evenly with the spicy sauce. Cook for another 2 minutes to allow the chicken to absorb the sauce’s flavors.
- Garnish and Serve: Turn off the heat and transfer the Dragon Chicken to a serving platter. Garnish with sliced green onions, toasted sesame seeds, and thin strips of fried onion or bell pepper for extra crunch and freshness. Serve hot as an appetizer or with steamed rice for a complete meal.
Notes
- For a less spicy version, reduce or omit dried red chilies or crushed red pepper flakes.
- Use chicken thighs instead of breasts for juicier, more tender results.
- Ensure oil temperature is hot enough before frying to achieve crispy chicken without sogginess.
- Adjust the thickness of the sauce by adding more or less water based on preference.
- Can be paired with fried rice or noodles for a full Indo-Chinese feast.
