Description

Make this fiery, flavorful Dragon Chicken at home. Crispy, saucy, and better than takeout—ready in under 30 minutes!

Ingredients

Scale

For the Chicken Marinade and Coating:

1 pound (450g) boneless chicken breast or thighs, thinly sliced
2 tablespoons soy sauce
1 tablespoon chili sauce
1 tablespoon ginger garlic paste
¼ cup cornstarch
2 tablespoons all-purpose flour
1 egg
Salt to taste
Oil for frying

For the Dragon Sauce:

1 tablespoon oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1 small onion, sliced
½ cup red and green bell peppers, sliced
2 tablespoons soy sauce
1 tablespoon vinegar
2 tablespoons tomato ketchup
1 tablespoon sweet chili sauce
1 teaspoon red chili paste (adjust to taste)
1 teaspoon sugar
Salt and black pepper to taste
2 green onions, chopped (for garnish)
Sesame seeds (optional, for garnish)

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Instructions

Marinate the Chicken: In a bowl, combine the sliced chicken with soy sauce, chili sauce, ginger garlic paste, salt, cornstarch, flour, and the egg. Mix well until the chicken is thoroughly coated. Let it rest for at least 20 minutes.
Fry the Chicken: Heat oil in a pan over medium heat. Fry the marinated chicken in batches until golden and crispy. Drain on paper towels to remove excess oil.
Prepare the Sauce: In a wok or large frying pan, heat 1 tablespoon of oil. Add the chopped garlic and ginger, and sauté until fragrant. Then add onions and bell peppers. Stir-fry for a couple of minutes until they’re slightly tender but still crisp.
Add Sauces and Seasonings: Stir in the soy sauce, vinegar, ketchup, sweet chili sauce, chili paste, sugar, salt, and pepper. Mix everything well and let it simmer for a minute until the sauce slightly thickens.
Combine Chicken and Sauce: Add the fried chicken into the sauce and toss everything until the chicken is well coated. Cook for another minute or two to ensure the flavors meld.

Garnish and Serve: Top with chopped green onions and sesame seeds if using. Serve hot with rice, noodles, or on its own as an appetizer.

Notes

Avoid these common pitfalls to ensure your Dragon Chicken turns out perfectly every time. Firstly, don’t skip the cornstarch and flour in the batter—they’re essential for creating the signature crispy coating.

Also, be cautious with salt. Many of the sauces used in this recipe already contain sodium, so taste the sauce before adding more. Too much salt can overwhelm the dish.

Another mistake to avoid is not frying the chicken at the right temperature. If the oil is too cold, the coating will absorb it, resulting in greasy chicken. If it’s too hot, the outside burns before the inside is fully cooked.

Lastly, don’t drench the chicken in sauce. Dragon Chicken should be coated, not swimming. A good balance keeps the crispiness intact and ensures every piece is delicious.

Prep Time: 25
Cook Time: 20
Category: DINNER
Cuisine: AMERICAIN

Nutrition

Serving Size: 4
Calories: 390