Dragon Chicken

A Fiery, Flavor-Packed Indo-Chinese Classic

The first time I made Dragon Chicken was for a family dinner where I needed something bold, quick, and a little addictive. Let’s just say it was the first dish gone. It’s crispy, saucy, and that chili-garlic flavor hits you with just enough heat to keep your fork going back for more.

The name “Dragon Chicken” fits perfectly—it’s got that mythical, fire-breathing flavor profile that’s spicy, sweet, and totally unforgettable. And the best part? It’s way easier to make than it looks.

Why You’ll Love This Recipe

• Crispy outside, tender inside – Thanks to a quick marinade and shallow frying.
• Bold, spicy flavor – Chili, garlic, soy, and a touch of sweetness.
• Quick & easy – Ready in 30–35 minutes with simple ingredients.
• Customizable heat – Make it fiery or keep it mild—your call.
• Better-than-takeout quality – All the flavor, none of the mystery ingredients.

Prep Time and Servings

Total Time: 35 minutes
Servings: 4
Calories per serving: ~350
Protein: 28g | Carbs: 18g | Fat: 18g

Ingredients

For the Chicken:

• 500g (about 1 lb) boneless chicken breast or thighs, thinly sliced into strips
• 1 tablespoon soy sauce
• 1 tablespoon ginger-garlic paste
• 1 tablespoon chili sauce (like Sriracha or hot garlic sauce)
• 1 egg white
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• Salt and pepper, to taste
• Oil, for shallow frying

For the Sauce:

• 1 tablespoon oil (from frying or fresh)
• 1 tablespoon finely chopped garlic
• 1 teaspoon finely chopped ginger
• 1 small onion, thinly sliced
• 1–2 green chilies, sliced (optional for extra heat)
• 1 small bell pepper, sliced (red for sweetness or green for kick)
• 2 tablespoons soy sauce
• 1 tablespoon red chili sauce (adjust to taste)
• 1 tablespoon tomato ketchup
• 1 teaspoon vinegar
• 1 teaspoon honey or brown sugar
• 2 tablespoons water
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry for thickening)
• Spring onions or sesame seeds, for garnish

Step-by-Step Instructions

1. Marinate the chicken

In a bowl, combine sliced chicken with soy sauce, ginger-garlic paste, chili sauce, egg white, cornstarch, flour, salt, and pepper. Mix until well coated. Let sit for 10–15 minutes while you prep the sauce ingredients.

Pro Tip: Thinner strips = crispier bites and faster cooking.

2. Fry the chicken

Heat oil in a skillet or wok over medium-high heat. Fry the chicken strips in batches until golden and crispy—about 3–4 minutes per side. Don’t overcrowd the pan.

Drain on paper towels and set aside.

3. Make the sauce

In the same pan, remove excess oil and keep about 1 tablespoon.

Sauté garlic, ginger, and green chilies (if using) for 30 seconds until fragrant.

Add onions and bell pepper and stir-fry for 1–2 minutes. You want them slightly soft but still crisp.

Add soy sauce, red chili sauce, ketchup, vinegar, and honey. Stir well to combine.

Pour in 2 tablespoons water and bring to a simmer.

Add the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens to a glossy consistency.

4. Toss chicken in sauce

Add the crispy chicken to the sauce and toss quickly to coat every piece. Cook for 1–2 minutes more, just until heated through and slightly sticky.

5. Garnish and serve

Top with chopped spring onions or sesame seeds for texture and color.

Serve hot!

How to Serve

• With Fried Rice or Hakka Noodles – Classic takeout pairing.
• Over Steamed Jasmine or Basmati Rice – Let that sauce soak in.
• On Lettuce Wraps – For a spicy appetizer.
• With Roti or Paratha – For an Indo-Chinese fusion twist.
• As an Appetizer – Serve with toothpicks at parties or game nights.

Tips for Success

1. Use thigh meat for juicier chicken (though breast works too).
2. Slice thinly and evenly so the chicken cooks quickly and crisps up nicely.
3. Adjust chili sauce to your spice tolerance—start with less and build.
4. Don’t skip the honey or sugar—that tiny bit of sweetness balances the heat.
5. Fry in batches to avoid steaming the chicken.

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Variations

• Baked Dragon Chicken: Bake marinated chicken strips at 425°F (220°C) for 18–20 mins, then toss in sauce.
• Air Fryer Version: Cook chicken at 375°F (190°C) for 10–12 minutes, flipping halfway.
• Vegetarian Dragon: Use paneer, tofu, or cauliflower florets instead of chicken.
• Extra saucy: Double the sauce ingredients and serve over rice bowls.

Storage & Reheating

To Store:
Cool completely and refrigerate in an airtight container for up to 3 days.

To Reheat:
Reheat in a pan over medium heat with a splash of water to loosen the sauce, or microwave for 1–2 minutes.

Not recommended for freezing – The crispy coating loses texture.

FAQ

Is Dragon Chicken very spicy?
It can be! But you control the heat—just scale back the chili sauce and skip green chilies if you prefer it milder.

Can I make it gluten-free?
Yes—use tamari or gluten-free soy sauce and a gluten-free flour blend.

What’s the difference between Dragon Chicken and General Tso’s?
Dragon Chicken is more Indo-Chinese in flavor—spicier, less sweet, and uses different spices and sauces.

Can I use frozen chicken?
Thaw completely and pat dry before marinating for best results.

Conclusion

Dragon Chicken is fiery, flavorful, and finger-licking good. It’s everything we love about Indo-Chinese cuisine—crispy, saucy, spicy, and ready in under 40 minutes. Whether you’re serving it as a main or appetizer, it’s sure to be the star of the show.

Give it a try, spice it your way, and tag me if you make it—I love seeing your dragon-powered dishes!

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