Dragon Chicken

Save this recipe on:

Fiery, crispy, and irresistibly saucy — Dragon Chicken is a bold Indo-Chinese fusion dish that turns up the heat and flavor with every bite. Coated in a deep red glaze that balances spicy, sweet, and savory notes, the tender strips of fried chicken become the star of any dinner table. Garnished with chilies and spring onions, it’s as visually striking as it is mouthwatering.

Perfectly paired with steamed jasmine rice or noodles, Dragon Chicken is a popular choice at Asian-style restaurants and home kitchens alike. Its crunchy exterior and saucy interior provide a satisfying texture contrast, making it an instant crowd-pleaser whether you’re preparing a quick weekday dinner or serving guests at a party.

Why You’ll Love This Dragon Chicken

Dragon Chicken is a fusion favorite for good reason — it combines the crunch of classic fried chicken with the bold flavors of Asian spices and sauces. The sticky chili garlic sauce hits all the right notes, while the crispy coating soaks up just enough flavor to stay delicious without going soggy. It’s versatile, addictive, and incredibly easy to whip up once you get the technique down.

Preparation Phase & Tools to Use

To bring out the best in Dragon Chicken, a few essential tools are crucial. A deep frying pan or wok ensures the chicken crisps up perfectly without overcrowding. A mixing bowl is needed for marinating the chicken, and a slotted spoon or mesh strainer helps safely retrieve the crispy chicken from hot oil. Use a whisk to blend the sauce smoothly and a spatula or tongs for stir-frying the final dish. Each tool plays a vital role in achieving the right texture and balance.

Preparation Tips

Start by slicing the chicken into thin strips for faster cooking and more surface area for crispiness. Marinate it with soy sauce, ginger, garlic, and cornstarch for at least 15–20 minutes to infuse it with flavor and create a crunchy exterior when fried. Always heat your oil to the correct temperature before frying — too low and the chicken absorbs oil; too high and it burns. Prepare the sauce ingredients in advance so you can move quickly during stir-frying. Finally, toss the fried chicken in the sauce just before serving to retain its crispiness.

---

Ingredients for this Dragon Chicken

For the Chicken:

• 500g boneless chicken breast or thighs (cut into thin strips)
• 1 tablespoon soy sauce
• 1 tablespoon ginger-garlic paste
• 1 egg (optional, for extra crispiness)
• 2 tablespoons cornflour
• 2 tablespoons all-purpose flour
• Salt to taste
• Black pepper to taste
• Oil for deep frying

For the Sauce:

• 1 tablespoon sesame oil (or any neutral oil)
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 1-2 green chilies (slit or chopped)
• 1 small onion, thinly sliced
• 1/2 cup bell peppers (optional, for crunch)
• 2 tablespoons tomato ketchup
• 1 tablespoon chili garlic sauce
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1 teaspoon sugar
• 2 tablespoons water (or more for thinning the sauce)
• Salt to taste

For Garnish:

• Spring onions, chopped
• Dried red chilies
• Sesame seeds

---

Step 1: Marinate the Chicken

In a large bowl, combine the chicken strips with soy sauce, ginger-garlic paste, salt, pepper, cornflour, all-purpose flour, and the egg (if using). Mix well to coat each piece thoroughly. Let it marinate for 20–30 minutes to absorb all the flavors.

Step 2: Fry the Chicken

Heat enough oil in a deep frying pan or wok. Once hot, fry the marinated chicken strips in batches until golden brown and crispy. Use a slotted spoon to remove them and set aside on paper towels to drain excess oil.

Step 3: Prepare the Sauce Base

In a separate wok or large pan, heat sesame oil. Add chopped garlic, ginger, green chilies, and sauté until fragrant. Add onions and bell peppers (if using) and stir-fry until slightly softened but still crunchy.

Step 4: Make the Dragon Sauce

Add tomato ketchup, chili garlic sauce, soy sauce, vinegar, and sugar to the sautéed mix. Stir everything together and cook for 2–3 minutes until the sauce thickens slightly. Add a splash of water to adjust consistency, depending on how saucy you want it.

Step 5: Combine Chicken with Sauce

Add the fried chicken into the sauce and toss well until all pieces are evenly coated. Stir-fry for another 2–3 minutes so the chicken absorbs the flavors but retains its crispiness.

Step 6: Garnish and Serve

Turn off the heat and garnish the Dragon Chicken with freshly chopped spring onions, sesame seeds, and whole dried red chilies for extra flair. Serve hot with steamed rice, fried rice, or noodles.

---

Notes

Dragon Chicken thrives on a balance of textures and flavors. The crispiness of the chicken should contrast the sticky richness of the sauce, so always fry in hot oil and avoid over-saucing. Marination is crucial for flavor, so give the chicken at least 20–30 minutes to soak up the spices. You can adjust spice levels depending on your preference — reduce green chilies or chili garlic sauce for a milder taste.

---

Watch Out for These Mistakes While Cooking

• Skipping the marination time: This can result in bland chicken.
• Overcrowding the pan while frying: Leads to unevenly cooked or soggy chicken.
• Adding fried chicken too early into sauce: This will make the chicken soggy — always toss it in right before serving.
• Using low heat for frying: Chicken will absorb too much oil and lose crispiness.
• Neglecting sauce balance: Overdoing vinegar or chili garlic can overpower the flavor — taste and adjust as you cook.

---

Storage Instructions

If you have leftovers, store the chicken and sauce separately in airtight containers. The chicken will lose its crispiness in the fridge but can be revived by reheating in an oven or air fryer. Reheat the sauce in a pan and toss the chicken in right before serving. Stored properly, both components can last up to 2 days in the refrigerator.

---

Estimated Nutrition (Per Serving)

• Calories: 410 kcal
• Protein: 28g
• Carbohydrates: 22g
• Fat: 23g
• Saturated Fat: 4g
• Fiber: 1g
• Sugar: 5g
• Sodium: 850mg
• Cholesterol: 90mg

---

Frequently Asked Questions

What cut of chicken works best for Dragon Chicken?

Boneless chicken thighs offer the most flavor and tenderness, but breast meat works well too for a leaner option.

Can I bake or air-fry instead of deep frying?

Yes! While deep frying gives maximum crispiness, baking or air-frying is a healthier alternative. Spray with oil and cook until golden.

Is Dragon Chicken extremely spicy?

It can be spicy, but you can always adjust the spice by reducing chilies or opting for mild sauces.

Can I make it ahead of time?

You can prepare the chicken and sauce ahead, but combine them only before serving to maintain texture.

What can I serve with Dragon Chicken?

It pairs perfectly with plain rice, fried rice, or noodles. You can also serve it with stir-fried vegetables.

Can I make this dish gluten-free?

Yes, use gluten-free soy sauce and substitute flours with cornstarch or rice flour.

How do I thicken the sauce without cornstarch?

Reduce the sauce over low heat until thick, or use a bit of arrowroot powder or rice flour slurry.

What oil is best for frying the chicken?

Use neutral high smoke-point oils like sunflower, canola, or peanut oil for the best results.

---

Conclusion

Dragon Chicken is the perfect combination of heat, flavor, and texture — a must-try dish for anyone who loves bold Asian-inspired food. With its fiery sauce and crispy fried coating, it’s guaranteed to be the star of your next meal. Whether you’re serving it over rice or noodles, or just enjoying it as a fiery appetizer, this dish brings serious satisfaction to the table. Try it once, and you’ll find it earning a permanent spot in your dinner rotation.

---

Print

Save this recipe on: