Dragon Chicken

I’m excited to share my version of Dragon Chicken—a bold, saucy, and irresistibly spicy Indo-Chinese fusion dish that delivers a punch of flavor in about 30 minutes.

Why You’ll Love This Recipe

I love how quickly this comes together and how each bite carries a perfect balance of heat, sweetness, tang, and umami. It’s homemade takeout at its best—crispy chicken drenched in a glossy, spicy sauce that hits all the right notes. This dish is a crowd-pleaser and ideal when I’m craving something bold yet easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken:

• 1 lb boneless, skinless chicken breasts or thighs, sliced thin

• ¼ cup cornstarch

• 1 egg white

• ½ tsp salt

• ½ tsp pepper

• Vegetable oil for frying

For the sauce:

• 1 tbsp sesame oil

• 2 tbsp garlic, minced

• 1 tbsp ginger, minced

• 2–3 dried red chilies or crushed red pepper flakes

• ½ cup tomato ketchup

• 2 tbsp soy sauce

• 1 tbsp chili garlic sauce

• 1 tbsp vinegar

• 1 tbsp sugar or honey

• ¼ cup water (to adjust sauce consistency)

• Salt to taste

Garnishes (optional but recommended):

• Sliced green onions

• Toasted sesame seeds

• Thin strips of fried onion or bell pepper for crunch

Directions

1. Marinate and coat the chicken. In a bowl, I mix the chicken with egg white, cornstarch, salt, and pepper, then let it sit for 10–15 minutes while preparing the sauce.

2. Fry the chicken. I heat oil over medium-high heat and fry the chicken in batches until golden and crispy. Then I drain it on paper towels.

3. Make the sauce. In the same skillet, I add sesame oil and sauté garlic, ginger, and chilies for 1–2 minutes until fragrant. I stir in ketchup, soy sauce, chili garlic sauce, vinegar, and sugar, letting it simmer for 2–3 minutes. If it’s too thick, I add water.

4. Toss the chicken. I return the fried chicken to the skillet, tossing to coat every piece in the glossy sauce. I simmer it another minute so the flavors meld.

5. Garnish and serve. I finish with green onions and sesame seeds and serve it immediately alongside hot steamed rice, noodles, or crisp lettuce cups.

Servings and Timing

• Servings: 4

• Prep time: 10–15 minutes

• Cook time: 15–20 minutes

• Total time: 25–30 minutes

Variations

• Protein swap: Use shrimp or tofu instead of chicken.

• Heat level: Increase chilies or add sriracha for more spice, or reduce for a milder version.

• Sweetness alternative: Substitute sugar with honey or agave.

• Veggie boost: Toss in bell peppers, onions, or broccoli with the sauce for more color and nutrition.

Storage/Reheating

• To store: Keep leftovers in an airtight container in the fridge for up to 3–4 days.

• To reheat: Warm gently in a skillet over medium heat, adding a splash of water to revive the sauce. Alternatively, microwave in 30-second intervals, stirring each time to ensure even heating.

FAQs

How can I make this less spicy?

I can reduce the quantity of dried chilies or omit them altogether and use a milder sauce like sweet chili or ketchup-based chili garlic sauce.

Can I bake or air-fry the chicken instead of frying?

Yes, I can air-fry at 375°F for about 10–12 minutes, flipping halfway; or bake at 400°F for 15–20 minutes until crisp, then toss with sauce.

Is it okay to prep the sauce ahead of time?

Absolutely—I can make the sauce up to a day in advance and reheat it in the skillet before tossing in the freshly cooked chicken.

What can I serve with Dragon Chicken?

I like it with steamed rice, fried rice, chow mein, or wrapped in lettuce cups for a lighter option.

Can I use frozen chicken?

Yes—just thaw it completely first, then pat it dry before slicing and coating to ensure crispiness.

Conclusion

I know Dragon Chicken is going to spice up your meal routine with its bold flavor and easy, speedy preparation. It’s vibrant, satisfying, and perfect for both casual dinners and weekend gatherings. I hope you enjoy making it as much as I do!