Name: Spicy Dragon Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Indo-Chinese
Ingredients: 1 lb boneless chicken breasts or thighs, sliced thinly; 1/4 cup cornstarch; 1 egg white; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 to 3 tablespoons vegetable oil, for frying; 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 adjust sauce thickness; Sliced green onions; Toasted sesame seeds; Fried onion or bell pepper strips (optional)

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Introduction

Spicy Dragon Chicken is a crispy, flavorful dish that brings together tender chicken strips and a bold, tangy sauce with a kick. Perfect for home cooks looking to add a spicy, satisfying meal to their weeknight rotation.

A white plate filled with many pieces of crispy fried chicken coated in a thick, sticky, dark reddish-brown sauce. The chicken pieces are piled high, creating a mound of glossy, textured chunks. On top of the chicken, there are small green onion slices sprinkled evenly across, adding bright green color spots. Tiny white sesame seeds are scattered over the entire dish, adding contrast and extra texture. The plate is placed on a white marbled texture surface with soft natural lighting highlighting the shine of the sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless chicken breasts or thighs, sliced thinly
1/4 cup cornstarch
1 egg white
1/2 teaspoon salt
1/2 teaspoon pepper
Vegetable oil, for frying
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
Sliced green onions, for garnish
Toasted sesame seeds, for garnish
Fried onion or bell pepper strips (optional), for garnish

Instructions

Step 1: Slice the boneless chicken breasts or thighs into thin strips for even cooking. In a mixing bowl, combine the chicken with egg white, cornstarch, salt, and pepper. Mix well to coat evenly and let rest for 10 to 15 minutes.
Step 2: Heat 2 to 3 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering. Fry the chicken strips in batches, avoiding overcrowding, for about 4 to 5 minutes per side until golden brown and crispy. Remove and set aside.
Step 3: Reduce heat to medium and add sesame oil to the same skillet. Sauté minced garlic, minced ginger, and dried red chilies for 1 to 2 minutes until fragrant.
Step 4: Stir in tomato ketchup, soy sauce, chili garlic sauce, vinegar, and sugar or honey. Simmer the sauce for 2 to 3 minutes. If the sauce is too thick, add water to adjust consistency.
Step 5: Return the fried chicken to the skillet and toss to coat thoroughly in the sauce. Simmer for an additional minute to combine flavors.
Step 6: Transfer to a serving plate and garnish with sliced green onions, toasted sesame seeds, and optional fried onion or bell pepper strips. Serve immediately for the best texture and flavor.

Tips & Variations

For extra crispiness, double coat the chicken strips by dipping them once again in egg white and cornstarch before frying.
Adjust the heat level by adding more or fewer dried chilies or choosing milder chili flakes.
Swap chicken breasts for boneless thighs for juicier, more flavorful meat.
Serve with steamed rice or noodles to balance the bold sauce.

Storage

Store leftover Dragon Chicken in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat for best texture, or in a microwave covered loosely with a paper towel. Avoid storing with sauce for too long to keep the chicken crispy.

How to Serve

A white plate holds a piled heap of crispy chicken pieces coated in a glossy, thick red-brown sauce. The chicken looks crunchy with a sticky, shiny layer covering each piece. Scattered evenly on top are small bits of green scallions and white sesame seeds, adding fresh and nutty touches. The plate sits on a white marbled surface with chopsticks faintly visible in the background, giving a subtle hint of an Asian meal setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to thaw the chicken completely and pat it dry before slicing and marinating to avoid excess moisture that affects crispiness.

What can I substitute for chili garlic sauce?

If you don’t have chili garlic sauce, you can use sriracha or a mix of chili paste with minced garlic as an alternative to maintain the spicy, garlicky flavor.