Name: Irresistibly Spicy Dragon Chicken: Quick Indo-Chinese Delight Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indo-Chinese
Ingredients: 1 lb Boneless, Skinless Chicken Breasts or Thighs (Choose thighs for added moisture and tenderness); 1/4 cup Cornstarch (Helps achieve a crispy texture); 1 piece Egg White (Enhances crispiness); 1/2 teaspoon Salt (Essential for flavor); 1/2 teaspoon Black Pepper (Adds warmth and depth); Vegetable Oil (Use high smoke point oil like canola or peanut, for frying); 1 tablespoon Sesame Oil (Imparts a nutty flavor); 2 tablespoons Garlic, minced (Fundamental flavor base); 1 tablespoon Ginger, minced (Adds warmth and spice); 2-3 Dried Red Chilies or Crushed Red Pepper Flakes (Adjust based on spice preference); 1/2 cup Tomato Ketchup (Balances spice with sweetness); 2 tablespoons Soy Sauce (Adds umami); 1 tablespoon Chili Garlic Sauce (Introduces heat); 1 tablespoon Vinegar (Provides a tangy note); 1 tablespoon Sugar or Honey (Sweetens the sauce); 1/4 cup Water (Use as needed to loosen the sauce); Sliced Green Onions (Adds freshness); Toasted Sesame Seeds (Enhances flavor); Thin Strips of Fried Onion or Bell Pepper (Adds extra crunch)

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Introduction

Dragon Chicken is a fiery Indo-Chinese favorite that combines crispy chicken with a bold, spicy sauce. This quick and flavorful dish is perfect for spicing up weeknight dinners or impressing guests with minimal effort.

A close-up view of a bowl filled with a two-layer dish, where the bottom layer is made of white rice with a soft and slightly grainy texture. On top, there is a thick layer of golden-brown, crispy chicken pieces coated in a shiny, rich dark brown sauce that looks sticky and flavorful. Scattered across the chicken are bright green sliced scallions, adding a fresh color contrast. The bowl is white with a subtle pattern, and the entire dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Boneless, Skinless Chicken Breasts or Thighs (Choose thighs for added moisture and tenderness)
1/4 cup Cornstarch (Helps achieve a crispy texture)
1 piece Egg White (Enhances crispiness)
1/2 teaspoon Salt (Essential for flavor)
1/2 teaspoon Black Pepper (Adds warmth and depth)
Vegetable Oil (Use high smoke point oil like canola or peanut)
1 tablespoon Sesame Oil (Imparts a nutty flavor)
2 tablespoons Garlic, minced (Fundamental flavor base)
1 tablespoon Ginger, minced (Adds warmth and spice)
2-3 Dried Red Chilies or Crushed Red Pepper Flakes (Adjust based on spice preference)
1/2 cup Tomato Ketchup (Balances spice with sweetness)
2 tablespoons Soy Sauce (Adds umami)
1 tablespoon Chili Garlic Sauce (Introduces heat)
1 tablespoon Vinegar (Provides a tangy note)
1 tablespoon Sugar or Honey (Sweetens the sauce)
1/4 cup Water (Use as needed to loosen the sauce)
Sliced Green Onions (Adds freshness)
Toasted Sesame Seeds (Enhances flavor)
Thin Strips of Fried Onion or Bell Pepper (Adds extra crunch)

Instructions

Step 1: Combine the sliced chicken with egg white, cornstarch, salt, and black pepper. Mix well and allow to marinate for 10-15 minutes.
Step 2: Heat vegetable oil in a skillet over medium-high heat. Fry the marinated chicken in batches until golden and crispy, about 4-6 minutes per batch. Drain on paper towels.
Step 3: In the same skillet, add sesame oil. Sauté minced garlic, ginger, and dried red chilies or crushed chili flakes for 1-2 minutes until fragrant.
Step 4: Add tomato ketchup, soy sauce, chili garlic sauce, vinegar, and sugar to the skillet. Stir well and simmer for 2-3 minutes. Add water as needed to adjust the sauce consistency.
Step 5: Toss the fried chicken pieces into the sauce, ensuring each piece is well coated. Simmer together for another minute to blend the flavors.
Step 6: Garnish with sliced green onions, toasted sesame seeds, and thin strips of fried onion or bell pepper. Serve immediately while hot and crispy.

Tips & Variations

For extra tenderness, use chicken thighs instead of breasts.
Adjust the number of dried red chilies or chili flakes to control the spiciness.
Substitute honey for sugar to add a natural sweetness.
Add bell peppers or fried onions for additional texture and flavor.
Use peanut oil for frying to enhance the nutty aroma.

Storage

Store leftover Dragon Chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave to preserve the crispiness of the chicken. Avoid storing the chicken in the sauce for too long to keep it from becoming soggy.

How to Serve

A bowl filled with a base layer of fluffy white rice, topped with several pieces of glazed, crispy fried chicken coated in a thick, shiny, dark reddish-brown sauce sprinkled with sesame seeds and small green chopped herbs. A whole green chili rests on top, adding a sharp contrast to the dish's colors. The bowl is white, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even marination and frying for a crispy texture.

How can I make this dish less spicy?

Reduce the amount of dried red chilies or chili garlic sauce, or omit them entirely for a milder flavor. You can also add a bit more sugar or ketchup to balance the heat.