Dragon Chicken: Fiery & Flavorful Dish Recipe
Dragon Chicken is a fiery and flavorful Indo-Chinese dish featuring crispy fried chicken pieces tossed in a tangy, spicy sauce made with garlic, ginger, dried chilies, and tangy tomato ketchup. It’s garnished with green onions and toasted sesame seeds for an extra crunch and served best with steamed rice or noodles, making it a perfect appetizer or main course with bold, vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Indo-Chinese
Ingredients
Scale
For the Chicken:
- 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
For the Sauce:
- 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 (optional, to loosen sauce)
- Salt to taste
Garnishes (optional but recommended):
- Sliced green onions
- Toasted sesame seeds
- Thin strips of fried onion or bell pepper for crunch
Instructions
- Marinate and Coat the Chicken: In a bowl, combine the thinly sliced chicken with egg white, cornstarch, salt, and pepper. Mix well to evenly coat the chicken pieces and let it sit for 10–15 minutes to marinate while you prepare the sauce ingredients.
- Fry the Chicken: Heat vegetable oil in a skillet over medium-high heat. Fry the chicken pieces in batches without overcrowding the pan. Cook until the chicken is golden brown and crispy on the outside, then remove and drain on paper towels to absorb excess oil.
- Make the Sauce: In the same skillet, add sesame oil. Sauté the minced garlic, ginger, and dried red chilies for 1–2 minutes until fragrant. Then add tomato ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Stir thoroughly and let the sauce simmer gently for 2–3 minutes. If the sauce becomes too thick, add up to ¼ cup water to loosen it. Adjust salt to taste.
- Toss the Chicken: Add the fried chicken pieces into the sauce and toss well to ensure each piece is coated with the glossy sauce. Let it simmer together for another minute to meld the flavors perfectly.
- Garnish and Serve: Transfer the saucy chicken to a serving plate and garnish with sliced green onions, toasted sesame seeds, and optionally thin strips of fried onion or bell pepper for added crunch. Serve immediately with hot steamed rice, noodles, or in crisp lettuce cups.
Notes
- Use boneless thighs if you prefer juicier chicken over breasts.
- Adjust the number of dried chilies or red pepper flakes based on desired heat level.
- For a gluten-free version, use tamari instead of soy sauce.
- Double the sauce ingredients to coat more chicken or make it saucier.
- Leftover chicken can be reheated gently on stovetop to preserve crispiness.
- Serve with steamed rice or noodles to balance the dish’s spiciness.
Keywords: Dragon Chicken, Indo-Chinese, Spicy Chicken, Fried Chicken, Chicken Recipe, Garlic Ginger Sauce
