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Plate of spicy Dragon Chicken garnished with vegetables

Dragon Chicken

A quick and flavorful Indo-Chinese dish combining crispy fried chicken with a sweet and spicy sauce, perfect for busy weeknights and gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indo-Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts (or thighs), sliced thin Thighs can be used for a juicier result.
  • ¼ cup cornstarch For coating the chicken.
  • 1 large egg white Helps to bind the coating.
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup vegetable oil For frying.
For the Sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons garlic, minced Adds flavor.
  • 1 tablespoon ginger, minced
  • 2–3 pieces dried red chilies (or crushed red pepper flakes) Adjust spice level to preference.
  • ½ cup tomato ketchup
  • 2 tablespoons soy sauce Use gluten-free tamari for a gluten-free option.
  • 1 tablespoon chili garlic sauce Adds extra heat.
  • 1 tablespoon vinegar
  • 1 tablespoon sugar or honey To balance flavors.
  • ¼ cup water To loosen the sauce if needed.
For Garnishing
  • to taste sliced green onions
  • to taste toasted sesame seeds For added crunch.
  • optional thin strips of fried onion or bell pepper For extra texture.

Method
 

Marinating the Chicken
  1. In a medium bowl, combine the sliced chicken, egg white, cornstarch, salt, and pepper. Allow it to marinate for 10-15 minutes.
Frying the Chicken
  1. Heat vegetable oil in a skillet over medium-high heat.
  2. Fry the marinated chicken in batches until golden and crispy, letting each batch drain on paper towels.
Making the Sauce
  1. In the same skillet, add sesame oil and sauté the minced garlic, ginger, and dried chilies for 1-2 minutes until fragrant.
  2. Incorporate ketchup, soy sauce, chili garlic sauce, vinegar, and sugar, allowing it to simmer for 2-3 minutes.
  3. Add a splash of water if you’d like a thinner sauce.
Combining Chicken and Sauce
  1. Toss the crispy chicken into the sauce and simmer briefly for about a minute.
Serving
  1. Serve immediately, garnished with green onions and sesame seeds.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, place cooled chicken in a freezer-safe container for up to a month. Reheat in a skillet over medium heat, adding a little water or broth if needed.