Spicy Dragon Chicken

If bold flavors and a fiery kick are your thing, you’re going to fall in love with spicy dragon chicken. This dish is everything a flavorful stir-fry should be — crispy, juicy chicken pieces tossed in a rich, sweet-and-spicy sauce that clings to every bite. It’s a fusion-style dish that takes inspiration from Indo-Chinese cuisine, and it’s perfect when you’re craving something more exciting than your everyday chicken dinner.

I first came across dragon chicken at a small family-owned restaurant that specialized in spicy Asian-style dishes. The name itself was enough to pique my curiosity, but the dish completely exceeded my expectations. The chicken was crispy without being greasy, the sauce was layered with heat, sweetness, and umami, and it was finished off with crunchy bell peppers and onions for texture. Since then, I’ve been hooked — and of course, I had to learn how to recreate it at home.

What makes dragon chicken so addictive is the balance of textures and flavors. You’ve got tender chicken, a sticky glaze that delivers just the right amount of heat, and those crisp veggies that keep things fresh and vibrant. It’s the kind of meal that feels like takeout but is surprisingly easy to whip up in your own kitchen. Plus, you can customize the spice level to match your heat tolerance — dial it up with extra chili or keep it more mild for a family-friendly version.

Whether you’re planning a weekend dinner, need a crowd-pleasing appetizer, or just want to spice up your weekly menu, this spicy dragon chicken deserves a spot on your table. It pairs perfectly with fried rice or noodles, and it’s one of those dishes that will have everyone asking for seconds (and the recipe!).

Why You’ll Love It

• Crispy, saucy, and spicy all at once – The chicken is lightly coated and pan-fried to golden perfection before being tossed in a bold, flavorful sauce that hits all the right notes: spicy, sweet, savory, and tangy.
• Way better than takeout – This homemade version tastes just as good (if not better!) than what you’d get at a restaurant, and you know exactly what’s going into it.
• Customizable heat level – Love it fiery? Add extra chili flakes or a splash of hot sauce. Prefer it milder? Scale back the spice and let the other flavors shine.
• Perfect for weeknight dinners or entertaining – It comes together quickly and looks impressive enough to serve guests, especially with a side of rice or noodles.
• Great for meal prep or leftovers – The flavors get even better the next day, making it a delicious option for lunchboxes or reheating throughout the week.

Ingredient List

For the Chicken:

• 500g boneless chicken breast or thighs, cut into thin strips
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1 egg
• 1 teaspoon ginger-garlic paste
• Salt and pepper to taste
• Oil for frying

For the Sauce:

• 1 tablespoon oil
• 1 tablespoon ginger-garlic paste
• 1 small onion, sliced
• 1 small bell pepper, sliced (red or green)
• 2-3 dried red chilies (broken in half)
• 2 tablespoons soy sauce
• 1 tablespoon red chili sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon vinegar
• 1 teaspoon sugar
• Salt to taste
• 2 tablespoons water (to adjust consistency)
• Spring onions, chopped (for garnish)
• Toasted sesame seeds (optional, for garnish)

Ingredient Notes

• Chicken thighs are juicier and stay tender after frying — highly recommended over breasts if you like a softer bite.
• Cornstarch + flour combo gives the chicken that crispy coating — don’t skip it!
• Dried red chilies add a smoky heat — feel free to reduce or remove if you want less spice.
• Chili sauce adds depth and kick; I like using Schezwan sauce for a more intense flavor.
• Vinegar balances the heat with tang — use white vinegar or rice vinegar.
• Ginger-garlic paste brings out that classic Indo-Chinese flavor — freshly ground works best!
• Sesame seeds are optional, but they add a nice nutty crunch on top.

Kitchen Equipment Needed

• Wok or deep skillet – For high-heat stir-frying and even cooking. I love using a carbon steel wok for quick searing.
• Mixing bowls – To marinate the chicken and prepare the sauce components separately.
• Tongs or a slotted spoon – For turning and removing the fried chicken easily without splashing.
• Sharp knife + cutting board – For slicing chicken and chopping veggies with precision.
• Paper towels – To drain excess oil from the fried chicken and keep it crispy.
• Measuring spoons – For accurate sauce ratios and balanced flavor (especially with the chili and vinegar).

Instructions

1. Marinate the Chicken

1. Prep the chicken pieces
   • Slice the chicken into thin, bite-sized strips. Try to keep the pieces similar in size for even cooking.
2. Make the marinade
   • In a mixing bowl, combine 2 tablespoons of cornstarch, 2 tablespoons of flour, 1 egg, 1 teaspoon ginger-garlic paste, and a pinch of salt and pepper.
3. Coat the chicken
   • Add the chicken to the bowl and mix everything together until the pieces are well coated and there’s no dry flour left.

Pro Tip: Let the chicken sit for 15–20 minutes while you prep other ingredients. This helps tenderize the meat and lock in the flavors.

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2. Fry the Chicken

1. Heat the oil
   • In a deep pan or wok, heat oil over medium-high heat. You’ll need enough to shallow fry the chicken pieces.
2. Fry in batches
   • Drop a few pieces in at a time, making sure not to overcrowd the pan. Fry until golden brown and crispy (about 4–5 minutes per batch), then remove and place on paper towels to drain.

Pro Tip: Don’t rush the frying! Crowding the pan lowers the oil temperature and makes the coating soggy instead of crispy.

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3. Prepare the Sauce Base

1. Sauté aromatics
   • In a clean wok or skillet, heat 1 tablespoon of oil. Add the remaining 1 tablespoon of ginger-garlic paste and sauté for 30 seconds until fragrant.
2. Add onions and peppers
   • Toss in the sliced onion and bell pepper. Stir-fry for 2–3 minutes until slightly softened but still crisp.
3. Add dried chilies
   • Add the broken dried red chilies and stir for another 30 seconds. This infuses the oil with heat and aroma.

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4. Build the Sauce

1. Mix in the sauces
   • Add 2 tablespoons soy sauce, 1 tablespoon red chili sauce, 1 tablespoon tomato ketchup, 1 tablespoon vinegar, and 1 teaspoon sugar.
2. Stir and adjust
   • Add about 2 tablespoons of water to loosen the sauce slightly and help it coat the chicken. Stir well to combine everything and simmer for 1–2 minutes.

Pro Tip: Taste the sauce at this point — if it’s too spicy, add a bit more ketchup; too tangy, add a pinch more sugar.

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5. Combine and Finish

1. Add the fried chicken
   • Toss the crispy chicken into the sauce. Stir well so that every piece is coated with that sticky, spicy glaze.
2. Garnish and serve
   • Finish with chopped spring onions and toasted sesame seeds if using. Serve hot and enjoy immediately!

Pro Tip: If you like extra saucy chicken, double the sauce quantities and add a splash more water before tossing the chicken in.

Tips and Tricks for Success

• Slice the chicken thinly and evenly – This helps it cook quickly and stay juicy on the inside while crisping up on the outside.
• Use high heat for stir-frying – A hot wok keeps the veggies crisp and gives that smoky flavor typical of restaurant-style Indo-Chinese dishes.
• Fry in small batches – Overcrowding the pan drops the oil temperature, making the chicken soggy instead of crispy.
• Toss the chicken right before serving – For the crispiest texture, combine the fried chicken and sauce just before eating.
• Taste and tweak the sauce – Everyone’s spice tolerance is different, so adjust the chili, sugar, and vinegar to suit your palate.

Ingredient Substitutions and Variations

• Chicken alternatives – Try paneer, tofu, or cauliflower florets for a vegetarian version. Just adjust frying time as needed.
• No cornstarch? – Arrowroot or potato starch works as a great substitute to keep that crispiness.
• Swap chili sauce – If you don’t have red chili sauce, use Sriracha or even peri-peri sauce for a different twist.
• Add more veggies – Mushrooms, snap peas, or carrots add texture and make it even more colorful.
• Make it saucier – Double the sauce ingredients if you love extra coating for your rice or noodles.

Serving Suggestions

• With fried rice or vegetable noodles – This is my go-to combo for a full Indo-Chinese feast at home. It soaks up the spicy sauce beautifully.
• Over steamed jasmine or basmati rice – Keeps things simple and lets the bold flavors of the dragon chicken shine.
• As a spicy party appetizer – Serve on a platter with toothpicks and a sprinkle of sesame seeds—perfect for game nights or casual get-togethers.
• Stuffed into lettuce wraps – A fun, low-carb twist. The cool crunch of lettuce pairs so well with the heat of the chicken.
• My personal favorite? A bowl of dragon chicken, extra spring onions on top, and a cold sparkling drink on the side—comfort food with a kick!

Storage and Reheating Instructions

• Refrigerate leftovers in an airtight container – They’ll stay good for up to 3 days.
• Keep the chicken and sauce separate if possible – This helps maintain the crispiness when reheating.
• Reheat in a skillet over medium heat – Add a splash of water to loosen the sauce and warm everything through gently.
• For the crispiest result, reheat chicken in the air fryer or oven – 350°F (175°C) for 5–7 minutes helps revive the crunch.
• Avoid microwaving if you can – It tends to make the chicken rubbery and the coating soggy. Only use it for quick reheats when in a pinch.

Frequently Asked Questions

Can I make dragon chicken ahead of time?

Yes! You can fry the chicken and prep the sauce separately ahead of time. Store both in the fridge and toss them together just before serving for the best texture.

How spicy is dragon chicken?

It’s got a solid kick but isn’t overwhelming. You can easily dial the spice up or down by adjusting the amount of dried chilies and chili sauce.

Can I bake or air-fry the chicken instead of frying?

Absolutely! Air-frying works great—just spray the chicken with oil and cook at 375°F (190°C) for about 12–15 minutes, flipping halfway. Baking is another option, though it won’t be as crispy.

What type of chicken works best?

Boneless thighs are the juiciest and most flavorful, but breasts work too—just be careful not to overcook them so they stay tender.

Is dragon chicken gluten-free?

Not by default, but you can make it gluten-free by using tamari instead of soy sauce, and gluten-free flour/cornstarch for coating the chicken.

Can I use store-bought sauces?

Yes! Just make sure they’re good quality. I sometimes use bottled chili garlic sauce or Schezwan sauce for an extra shortcut.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your spicy dragon chicken creations!