Spicy Dragon Chicken
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.
Equipment
- Wok or deep skillet
- Mixing Bowls
- Tongs or a Slotted Spoon
- Sharp knife & cutting board
- Paper Towels
- Measuring spoons
Ingredients
For the Chicken:
- 500 g 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
Instructions
Marinate the Chicken
- Slice the chicken into thin, bite-sized strips. Try to keep the pieces similar in size for even cooking.
- 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.
- 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.
Fry the Chicken
- In a deep pan or wok, heat oil over medium-high heat. You’ll need enough to shallow fry the chicken pieces.
- 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.
Prepare the Sauce Base
- 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.
- Toss in the sliced onion and bell pepper. Stir-fry for 2–3 minutes until slightly softened but still crisp.
- Add the broken dried red chilies and stir for another 30 seconds. This infuses the oil with heat and aroma.
Build the Sauce
- Add 2 tablespoons soy sauce, 1 tablespoon red chili sauce, 1 tablespoon tomato ketchup, 1 tablespoon vinegar, and 1 teaspoon sugar.
- 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.
Combine and Finish
- Toss the crispy chicken into the sauce. Stir well so that every piece is coated with that sticky, spicy glaze.
- 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.
Notes
Nutritional Value (per serving, approx.)
- Calories: 380–420 kcal
- Protein: 26–30g
- Carbohydrates: 20–25g
- Fat: 20–22g
- Fiber: 2g
- Sugar: 5–6g