Description
Dragon Chicken is a delicious Chinese-inspired dish featuring crispy, breaded chicken in a flavorful sauce with cashews and vegetables. This recipe combines a perfect balance of sweet, savory, and spicy flavors that will have your taste buds dancing!
Ingredients
Units
Scale
QUICK MARINADE
- 1 egg
- 1 tablespoon reduced sodium soy sauce
- 1/2 tsp EACH ginger powder, garlic powder, onion powder, paprika, cayenne pepper
- 1 pound chicken thighs, sliced into 1/2-inch strips
CHICKEN BREADING
- 1/2 cup flour
- 1/4 cup cornstarch
- 1/2 tablespoon chili powder
- canola or vegetable oil for pan frying
SAUCE
- 1/4 cup low sodium soy sauce
- 1/4 cup ketchup
- 3 tablespoons honey
- 2 tablespoons oyster sauce
- 1 1/2–2 tablespoons Asian chili sauce (like Sambal Oelek)
- 1 tablespoon Chinkiang/Chinese black vinegar (may sub 1/2 TBS balsamic vinegar + 1/2 TBS rice vinegar)
- 1 tablespoon toasted sesame oil
- 1 1/2 teaspoons cornstarch
STIR FRY
- 1 cup UNSALTED cashews
- 1 tablespoon vegetable or peanut oil
- 1/2 white onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tablespoon freshly grated ginger
- 6 garlic cloves, minced
GARNISH
- Toasted sesame seeds
- Green onions
Instructions
- MARINATE CHICKEN: Whisk the egg, 1 TBS soy sauce and marinade spices together in a large bowl or freezer bag. Add the sliced chicken and turn to coat. Marinate while you prep the rest of the ingredients, preferably 30 minutes. You can also refrigerate overnight, then let the chicken sit at room temperature for 30 minutes before breading.
- MAKE SAUCE: Whisk the Sauce ingredients together in a medium bowl until the cornstarch is completely dissolved; set aside.
- BREAD CHICKEN: In a separate large freezer bag, combine the flour, cornstarch, and chili powder. Remove the chicken from the marinade, dab off excess with paper towels, then add to the breading bag. Shake the chicken until well coated, pressing coating into chicken. If needed, open the bag and use your hand to separate and coat any last pieces.
- COOK: Heat ¼ cup canola, vegetable, or peanut oil over medium-high heat in a large NONSTICK skillet. Working in 2-3 batches, shake off excess breading from chicken and add to the sizzling oil in a single layer. Cook for about 4 minutes, or until cooked through, flipping halfway. Remove chicken to a paper towel-lined plate. Add another drizzle of oil to the skillet if needed and repeat with remaining chicken. Set aside.
- CASHEWS: Toast the cashews in a dry, large cast-iron skillet over medium heat until toasted in spots, stirring a few times; remove cashews from the skillet.
- STIR FRY: Heat a drizzle of oil over medium-high heat in the now-empty skillet. Once hot, add the onion and bell pepper and stir fry for 2 minutes. Add the ginger and garlic and stir fry for 30 seconds.
- ADD SAUCE: Whisk the sauce again to recombine. Add to the skillet and bring to a simmer, stirring often until thickened, about 1 minute.
- COMBINE: Add the chicken and cashews and stir to coat. Garnish with sesame seeds and green onions. Serve immediately.
Notes
- Meal prep options available for this recipe for a speedy dinner
- Prep chicken: Slice chicken and refrigerate, or marinate in the egg/seasonings up to overnight in the fridge
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 15g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 120mg
