Irresistibly Spicy Dragon Chicken: Quick Indo-Chinese Delight Recipe
Irresistibly Spicy Dragon Chicken is a quick and flavorful Indo-Chinese dish featuring crispy fried chicken pieces tossed in a spicy, tangy, and slightly sweet sauce made with garlic, ginger, dried chilies, and soy sauce. Perfect for a satisfying dinner with an exciting spicy kick and a delightful combination of textures.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Indo-Chinese
Ingredients
Scale
Chicken and Marinade
- 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)
Cooking Oils
- Vegetable Oil (Use high smoke point oil like canola or peanut, for frying)
- 1 tablespoon Sesame Oil (Imparts a nutty flavor)
Sauce Ingredients
- 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)
Garnish
- Sliced Green Onions (Adds freshness)
- Toasted Sesame Seeds (Enhances flavor)
- Thin Strips of Fried Onion or Bell Pepper (Adds extra crunch)
Instructions
- Marinate Chicken: Combine the sliced chicken with egg white, cornstarch, salt, and black pepper in a bowl. Mix well to coat the chicken evenly and let it marinate for 10-15 minutes to enhance flavor and texture.
- Fry Chicken: Heat vegetable oil in a skillet over medium-high heat. Fry the marinated chicken pieces in batches until they are golden brown and crispy, about 4-6 minutes per batch. Use enough oil to shallow fry but avoid overcrowding. Once fried, remove and drain on paper towels to remove excess oil.
- Make Sauce: In the same skillet, reduce the heat to medium and add sesame oil. Sauté the minced garlic, ginger, and dried red chilies for 1-2 minutes until fragrant. Add tomato ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Stir well and simmer the sauce for 2-3 minutes, adding water as needed to adjust the consistency.
- Combine Chicken and Sauce: Toss the fried chicken pieces into the prepared sauce, ensuring each piece is thoroughly coated. Let it cook together for another minute to allow the flavors to meld.
- Garnish and Serve: Transfer the sauced chicken to a serving dish. Garnish with sliced green onions, toasted sesame seeds, and optionally, thin strips of fried onion or bell pepper for added texture and presentation. Serve immediately while hot and crispy.
Notes
- For more tenderness and flavor, prefer chicken thighs over breasts.
- Adjust the amount of dried chilies or red pepper flakes to control the dish’s spiciness.
- Ensure not to overcrowd the skillet while frying to maintain crispiness.
- Use canola or peanut oil for frying due to their high smoke points.
- The sauce can be adjusted in sweetness or tanginess by modifying sugar and vinegar amounts to suit personal taste.
- This dish pairs excellently with steamed rice or fried rice.
Keywords: Indo-Chinese, spicy chicken, dragon chicken, fried chicken, quick dinner, spicy sauce, crispy chicken
