Description

Dragon Chicken is a spicy Indo-Chinese favorite featuring crispy chicken strips tossed in a bold, sweet-and-spicy chili sauce with sautéed vegetables. Packed with heat and flavor, it’s perfect with rice or noodles for a sizzling dinner!

Ingredients

Scale

For the chicken:

1 lb boneless chicken breast or thighs, sliced into thin strips
2 tbsp cornstarch
2 tbsp all-purpose flour
1 egg
½ tsp salt
Oil, for frying

For the sauce:

1 tbsp oil
3 garlic cloves, minced
1-inch piece of ginger, minced
1 small onion, sliced
1 bell pepper, sliced (red or green)
2–3 dried red chilies (adjust for heat)
2 tbsp soy sauce
1 tbsp ketchup
1 tbsp chili garlic sauce (or sriracha)
1 tbsp honey or brown sugar
¼ cup water
1 tsp cornstarch mixed with 1 tbsp water (slurry)
Optional: chopped green onions and sesame seeds for garnish

Instructions

1️⃣ Coat and fry chicken: In a bowl, mix cornstarch, flour, egg, and salt into a thick batter. Toss chicken strips to coat. Fry in hot oil until golden and crispy. Drain on paper towels.

2️⃣ Sauté aromatics and veggies: In a wok or large skillet, heat 1 tbsp oil. Sauté garlic, ginger, dried chilies, onion, and bell pepper for 2–3 minutes until just tender.

3️⃣ Make the sauce: Add soy sauce, ketchup, chili garlic sauce, honey, and water. Bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens.

4️⃣ Combine and toss: Add the fried chicken to the skillet and toss to coat in the sauce evenly.

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

Notes

For a smokier flavor, use dark soy sauce and a splash of rice vinegar.
Adjust chili sauce and dried chilies to control the spice level.
Make it vegetarian with tofu or cauliflower instead of chicken.

Prep Time: 20 min
Cook Time: 20 min