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Dragon Chicken brings big bold flavors with crispy chicken tossed in a tangy spicy sauce. This Indo Chinese favorite always draws a crowd thanks to its bright color and craveable balance of sweet and spicy. Serve it hot as an appetizer or alongside fried rice or noodles for a meal everyone loves.
The first time I made Dragon Chicken I was amazed how simple ingredients come together into something so vibrant. It is now my go to when I want something both comforting and a little bit special at home.
Ingredients
- Chicken breast cut into thin strips: This cooks fast and stays tender. Pick fresh chicken with a light color and no odor
- All purpose flour: Gives the chicken its signature crispy coating. Use unbleached for the best crunch
- Cornstarch: Essential for maximum crunch and also helps thicken the sauce. Look for powder that is fine and white
- Egg: Binds the coating. This adds richness and helps everything stick together
- Soy sauce: Adds umami and saltiness. Choose naturally brewed soy for more depth
- Salt and black pepper: Season the chicken from within. Use freshly ground pepper for a sharper taste
- Oil for frying: Pick a neutral oil like sunflower or canola for high heat use
- Ginger garlic paste: The flavor backbone of Indo Chinese dishes. Use freshly pounded paste for the best fragrance
- Dried red chilies: Bring heat and smoky flavor. Break them up to control the spice. Dried whole chilies that are deep red are best
- Onion and bell pepper: Classic stir fry veg for crunch and color. Use firm crisp produce
- Chili sauce and tomato ketchup: Gives sweet tangy spicy balance
- Honey: Rounds out the flavors and tames the heat. Use floral or mild varieties
- Red chili powder: Bump the spice to your liking. Start with a little and taste
- Cornstarch slurry: Makes the sauce glossy and thickens to coat each chicken piece evenly
- Spring onions and sesame seeds: For classic garnish. Use tender green tops and fresh seeds for the best finish
Step by Step Instructions
- Marinate the Chicken:
- Combine chicken strips with soy sauce salt and black pepper in a large bowl. Stir well and let this sit for at least ten minutes so the flavors sink in
- Make the Batter:
- In another bowl whisk together all purpose flour cornstarch and egg. Add the marinated chicken and toss until each piece is well coated
- Fry the Chicken Strips:
- Heat oil in a deep pan to about medium heat. The oil should be hot but not smoking. Gently place chicken in batches. Do not overcrowd the pan. Fry until golden brown and crisp about five to six minutes per batch. Drain cooked pieces on a paper towel lined plate and set aside
- Sauté Aromatics:
- Place a wok or large pan over medium heat. Add a tablespoon of oil. When hot add ginger garlic paste and dried red chilies. Stir quickly to release aroma for about thirty seconds
- Stir Fry Vegetables:
- Add sliced onion and bell pepper to the aromatics. Cook while stirring for two minutes. The vegetables should look bright but slightly softened
- Build the Sauce:
- Stir in soy sauce chili sauce tomato ketchup honey black pepper and red chili powder. Mix well. Everything should meld together in the pan
- Thicken the Sauce:
- Pour in quarter cup water. Let this bubble gently for two minutes. While stirring slowly add cornstarch slurry and keep mixing until the sauce turns glossy and thick enough to lightly coat a spoon
- Toss the Chicken:
- Return fried chicken strips to the pan. Toss the pieces until every strip is covered evenly in the sauce. This step helps seal in the crunch and flavor
- Serve and Garnish:
- Sprinkle chopped spring onions and sesame seeds on the hot chicken. Serve immediately to enjoy at its crispiest
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My favorite part is the little burst of sesame and green onion in each bite. The first time I put this on the table for friends they all asked for seconds and the recipe before dessert was even served.
Storage Tips
Dragon Chicken tastes best fresh but you can store leftovers in a covered container in the fridge for up to two days. To reheat do it in a hot skillet or in the oven to help the coating stay crisp. Avoid microwaving if you want to keep that signature crunch.
Ingredient Substitutions
You can swap chicken breast for thigh if you like it juicier. For a vegetarian twist use paneer or tofu making sure to pat them very dry before frying. If you do not have chili sauce a bit of sriracha or any bottled Asian hot sauce works too. Agave or brown sugar can stand in for honey in a pinch.
Serving Suggestions
Pair Dragon Chicken with simple egg fried rice or hakka noodles for a complete meal. I also love serving it atop crisp iceberg lettuce leaves for a lighter appetizer. For a party platter surround the chicken with sliced cucumbers and extra chili sauce for dipping.
Cultural Context
Dragon Chicken is a signature Indo Chinese dish a style born in India by blending local favorites with Chinese techniques. You will find it everywhere from street carts to fancy restaurants. It shows how different cultures and flavors unite in the kitchen to create something all new.
Frequently Asked Questions About Recipes
- → What gives Dragon Chicken its signature heat?
Dried red chilies and chili sauce provide a deep, smoky heat balanced by honey for subtle sweetness.
- → How do you achieve the crispy texture?
Thin chicken strips are coated in a mix of flour and cornstarch, then deep-fried until golden and crisp.
- → Can I use chicken thighs instead of breast?
Yes, boneless chicken thighs work well and add extra juiciness to the finished dish.
- → What’s the purpose of cornstarch in the sauce?
Cornstarch helps thicken the sauce, ensuring it clings to each chicken piece for a glossy, flavorful finish.
- → Is Dragon Chicken best served as a starter or main?
It works beautifully both as an appetizer and as a main course paired with fried rice or noodles.