Dragon Chicken Recipe

Dragon Chicken is a bold and flavor-loaded Indo-Chinese favorite that brings together tender, crispy chicken in a fiery, sweet, and tangy sauce with crunchy cashews and colorful veggies. If you’re like me and adore vibrant dishes with unbeatable texture and that irresistible sweet-chili kick, this recipe will skyrocket to the top of your “make again soon” list!

Ingredients You’ll Need

The magic of Dragon Chicken comes from a handful of pantry staples paired with clever seasoning and just the right amount of crunch. Each ingredient plays a role in making the chicken juicy, the sauce sticky, and the final dish a total showstopper—don’t skip a thing if you want the full effect!

• Chicken thighs: Juicier and more flavorful than breast meat, thighs stay tender through frying and soak up that gorgeous sauce.
• Egg: Acts as a marinade base and helps the breading stick beautifully to each chicken strip.
• Soy sauce (reduced sodium): Delivers umami depth in both the marinade and sauce, balancing the heat with a savory backbone.
• Ginger, garlic, and onion powders (plus fresh ginger and garlic for stir fry): Layer the chicken with a rich, aromatic foundation and help tie all the elements together.
• Paprika and cayenne pepper: These bring both color and fiery excitement, but you can control the heat to your tastes.
• Flour and cornstarch: This one-two punch creates a light, shattery crunch on the chicken—don’t skip the cornstarch!
• Chili powder: Adds a warm, smoky heat to your crispy coating.
• Cashews (unsalted): Provide buttery, nutty crunch that makes every bite irresistible.
• Vegetable or peanut oil: For frying and stir-frying; both keep things crisp without overpowering flavors.
• White onion & red bell pepper: These give sweetness, freshness, and a burst of color to the stir-fry.
• Ketchup, honey, oyster sauce, Asian chili sauce, Chinese black vinegar, and toasted sesame oil: This dream team of sauces combines for a sticky-sweet, spicy, and slightly tangy finish that’s signature to Dragon Chicken.
• Toasted sesame seeds & green onions: Essential for that final, aromatic garnish and a little extra crunch.

Variations

The beauty of Dragon Chicken is how easily it flexes to fit your preferences—so don’t be afraid to improvise! Whether you want more heat, a boost of veggies, or a gluten-free swap, it’s so simple to make it your very own.

• Swap in chicken breast or tofu: For a lighter version, use boneless chicken breast, or opt for firm tofu to keep it vegetarian without sacrificing texture or sauce absorption.
• Go extra-spicy or mild: Boost the Asian chili sauce or toss in sliced fresh chilis for a bigger kick, or dial back the cayenne for a family-friendly version.
• Add more veggies: Broccoli florets, snap peas, or thin carrot slices work perfectly in the stir fry for added color and crunch.
• Make it gluten-free: Use tamari instead of soy sauce and swap the flour for a 1:1 gluten-free blend for a celiac-friendly twist.

How to Make Dragon Chicken

Step 1: Marinate the Chicken

Whisk together the egg, soy sauce, ginger powder, garlic powder, onion powder, paprika, and cayenne pepper in a large bowl or zip-top bag. Add the chicken strips and toss until well coated. Let this soak up flavor for at least 30 minutes at room temperature (or overnight in the refrigerator for even more flavor and tenderness!).

Step 2: Mix and Coat the Chicken

While the chicken marinates, combine the flour, cornstarch, and chili powder in a large bag. When ready, remove chicken from the marinade and dab off any excess with paper towels—this helps the breading stick and crisp up. Pop the chicken pieces into the breading mix and shake until every strip is coated in that magical dust, pressing gently for maximum crunch.

Step 3: Prepare the Sauce

In a medium bowl, whisk together the soy sauce, ketchup, honey, oyster sauce, Asian chili sauce, black vinegar, sesame oil, and cornstarch. Whisk well until the cornstarch is fully dissolved and there are no clumps—this means your sauce will turn silky and glossy when it hits the pan!

Step 4: Fry the Chicken

Heat oil (about 1/4 cup is just right for crispiness) in a large nonstick skillet over medium-high. Shake off extra breading from each chicken piece and lay them in a single layer. Don’t crowd the pan—work in batches for best results! Fry for about 4 minutes, flipping as needed, until golden-brown and cooked through. Drain the fried chicken on a paper towel-lined plate and repeat with the rest.

Step 5: Toast the Cashews

In a dry skillet (cast iron is perfect!), toast the cashews over medium heat until golden and fragrant. Stir often to prevent burning—the toasty aroma will tell you when they’re ready. Set aside so they keep their crunch until the final toss.

Step 6: Stir Fry Veggies & Aromatics

Add a touch more oil to the pan, then stir-fry your sliced onions and red bell pepper over medium-high heat for about 2 minutes until they begin to soften yet stay vibrant. Add the freshly grated ginger and minced garlic, then stir for another 30 seconds—your kitchen will smell unbelievable at this point.

Step 7: Combine Everything

Give your sauce another whisk to recombine, then pour it over the veggies. Let it simmer until thickened, about a minute, keeping everything moving so the sauce turns glossy and coats the vegetables. Return the fried chicken and toasted cashews to the pan, tossing until everything is coated in that sticky, spicy, mouthwatering sauce.

Step 8: Garnish & Serve

Scatter on toasted sesame seeds and sliced green onions just before serving. For the crispiest result, wait until everyone’s ready at the table to combine the chicken with the sauce for that just-cooked, restaurant-style experience!

How to Serve Dragon Chicken

Garnishes

The finishing touch for Dragon Chicken is all about contrast and color—think a generous sprinkle of toasted sesame seeds, ribbons of sliced green onion, and maybe even a few extra chili flakes for drama. These simple additions not only look gorgeous but add little pops of flavor and crunch that really set the dish apart.

Side Dishes

Dragon Chicken pairs wonderfully with classic steamed jasmine or basmati rice, which soaks up all that extra sauce. It’s also outrageously good alongside fried rice, garlic noodles, or tossed atop crisp greens for a fun Indo-Chinese salad twist. Add a simple cucumber salad or sautéed bok choy for freshness!

Creative Ways to Present

Serve Dragon Chicken as an impressive main in a large platter, scatter extra toasted cashews for crunch, or pile it high in lettuce cups for a fun appetizer. For a party, try threading the chicken onto skewers and drizzling with extra sauce—guests will love the dramatic, hands-on presentation!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let your Dragon Chicken cool completely before transferring it to an airtight container. Refrigerate for up to 3 days; the flavors actually get even deeper, although the chicken will lose a little of its crispy texture after sitting in the sauce.

Freezing

Dragon Chicken can be frozen for up to 2 months. For best results, freeze the fried chicken and sauce separately (if possible). Thaw both overnight in the fridge, then combine and heat through before serving for a better texture.

Reheating

To bring back some of that beloved crunch, reheat Dragon Chicken in a hot oven (about 375°F) or in a skillet over medium heat just until warmed through. Microwaving works in a pinch, but you’ll sacrifice some crispiness—still delicious, though!

FAQs

Final Thoughts

There’s nothing more satisfying than a homecooked dish that delivers both showstopping flavor and a bit of comfort. Dragon Chicken checks every box—so why not treat yourself (and your lucky dinner guests) to a fiery, crispy adventure in your own kitchen? You’ll be reaching for seconds, I promise!

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