A bold and flavorful Indo-Chinese dish, Dragon Chicken combines crispy fried chicken strips with a spicy, tangy, and slightly sweet sauce. It’s a perfect appetizer or main course that delivers a satisfying crunch with every bite.
Why You’ll Love This Recipe
This recipe is a crowd-pleaser thanks to its balance of textures and flavors. The chicken is crispy on the outside and tender inside, while the sauce brings heat, sweetness, and tanginess together. It’s quick enough for weeknight cooking yet impressive enough for guests. Plus, it uses simple pantry ingredients you likely already have.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
500 g boneless chicken, cut into thin strips
3 tbsp cornflour
2 tbsp all-purpose flour
1 egg
1 tbsp soy sauce
1/2 tsp vinegar
1 1/2 tbsp chili sauce
1 tbsp tomato ketchup
1 tbsp garlic, finely chopped
1 medium onion, cut into petals
1 medium capsicum, sliced
1 inch ginger, julienned
4 to 5 dry red chilies
1 tsp sesame seeds
2 tbsp oil for stir-frying
oil for deep frying
2 tbsp spring onions, chopped for garnish
salt to taste
Directions
Start by marinating the chicken. In a bowl, combine chicken strips with cornflour, all-purpose flour, egg, soy sauce, vinegar, and a pinch of salt. Mix well until the chicken is evenly coated. Let it rest for about 15 to 20 minutes.
Heat oil in a deep pan for frying. Fry the marinated chicken in batches until golden brown and crispy. Remove and place on paper towels to drain excess oil.
In a separate wok or pan, heat 2 tablespoons of oil. Add chopped garlic and sauté until fragrant. Toss in the dry red chilies and ginger, and stir for a few seconds.
Add onion petals and capsicum. Stir-fry on high heat for 2 to 3 minutes, keeping the vegetables slightly crunchy.
Add chili sauce and tomato ketchup. Mix well, then add a splash of water if needed to loosen the sauce.
Add the fried chicken to the pan and toss everything together until the chicken is well coated with the sauce.
Sprinkle sesame seeds and give a final toss. Garnish with chopped spring onions and serve hot.
You can make a less spicy version by reducing the chili sauce and skipping the dry red chilies. For extra crunch, add roasted cashews. If you prefer a saucier version, increase the ketchup and chili sauce slightly and add more water. You can also make it healthier by air-frying the chicken instead of deep frying.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm it in a pan over medium heat with a splash of water to revive the sauce. Avoid microwaving for too long, as it may make the chicken soggy.
FAQs
Can I use chicken breast or thighs?
Yes, both work well. Chicken breast is leaner, while thighs are juicier.
How do I keep the chicken crispy?
Fry the chicken in hot oil and avoid overcrowding the pan. Toss in sauce just before serving.
Can I make this dish less spicy?
Yes, reduce the chili sauce and skip the dry red chilies.
What can I serve with Dragon Chicken?
It pairs well with fried rice, noodles, or even plain steamed rice.
Can I bake the chicken instead of frying?
Yes, you can bake or air-fry, but the texture will be slightly less crispy.
Is this dish very spicy?
It has a moderate heat level, but you can adjust it to your preference.
Can I prepare it in advance?
You can fry the chicken ahead of time, but toss it in sauce just before serving.
What type of chili sauce should I use?
Any standard red chili sauce works well.
Can I add more vegetables?
Yes, carrots, beans, or bell peppers of different colors are great additions.
How do I thicken the sauce?
If needed, mix a small amount of cornflour with water and add it to the sauce.
Conclusion
Dragon Chicken is a perfect blend of crunch, spice, and bold flavors that make it irresistible. Whether you’re cooking for family or entertaining guests, this dish is sure to impress with its vibrant taste and satisfying texture.
