Description
Dragon Chicken is a fiery and flavorful Indo-Chinese dish featuring crispy fried chicken pieces tossed in a spicy, tangy, and slightly sweet sauce made from garlic, ginger, dried chilies, ketchup, soy sauce, and chili garlic sauce. Garnished with green onions, toasted sesame seeds, and crunchy fried vegetables, it pairs perfectly with steamed rice, noodles, or lettuce cups for a delightful meal full of bold flavors and textures.
Ingredients
Scale
Chicken and Coating
- 1 lb boneless, skinless chicken breasts or thighs, sliced thin
- ¼ cup cornstarch
- 1 egg white
- ½ teaspoon salt
- ½ teaspoon pepper
- Vegetable oil for frying
Sauce and Garnish
- 1 tablespoon sesame oil
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 2–3 dried red chilies or crushed red pepper flakes
- ½ cup tomato ketchup
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar or honey
- ¼ cup water (to loosen the sauce, if needed)
- Salt to taste
- Sliced green onions for garnish
- Toasted sesame seeds for garnish
- Thin strips of fried onion or bell pepper for crunch
Instructions
- Marinate and Coat the Chicken: In a bowl, combine the sliced chicken with egg white, cornstarch, salt, and pepper. Mix thoroughly to coat each piece evenly and let it sit for 10–15 minutes to allow the flavors to meld and the coating to adhere well.
- Fry the Chicken: Heat vegetable oil in a skillet over medium-high heat. Fry the chicken pieces in batches to avoid overcrowding until they turn golden brown and crispy on the outside, about 3-5 minutes per batch. Remove and drain on paper towels to eliminate excess oil.
- Prepare the Sauce: In the same skillet, add sesame oil and sauté minced garlic, ginger, and dried red chilies for 1–2 minutes until fragrant, taking care not to burn the garlic. Then add tomato ketchup, soy sauce, chili garlic sauce, vinegar, and sugar, stirring well to combine. Let the sauce simmer gently for 2–3 minutes. Add a splash of water if the sauce becomes too thick. Season with salt to taste.
- Toss the Chicken in Sauce: Return the fried chicken pieces to the skillet with the sauce. Toss everything together to ensure every piece is well coated and glossy with the sauce. Simmer for another minute so the chicken absorbs the flavors.
- Garnish and Serve: Transfer the sauced chicken to a serving dish. Garnish liberally with sliced green onions, toasted sesame seeds, and thin strips of fried onion or bell pepper for extra texture and crunch. Serve hot with steamed rice, noodles, or lettuce cups for a complete meal.
Notes
- Use chicken thighs for juicier meat or chicken breasts for leaner meat.
- Dried red chilies can be substituted with red chili flakes if preferred.
- Adjust the sugar or honey to balance the spice level to your liking.
- Ensure the oil is hot enough before frying for a crispy crust.
- Serve immediately to enjoy the chicken’s crispiness before it softens in the sauce.
- For a gluten-free version, use tamari or gluten-free soy sauce.
