Name: Dragon Chicken
Prep time: 15 min
Cook time: PT-490316H28M3S
Total time: PT-490316H28M3S
Cuisine: Indo-Chinese
Ingredients: 500g boneless chicken breast or thighs, cut into thin strips; 2 tablespoons cornstarch; 2 tablespoons all-purpose flour; 1 egg; Salt and pepper to taste; Oil for shallow frying; 1 tablespoon garlic, finely chopped; 1 tablespoon ginger, finely chopped; 1 teaspoon red chili flakes or 1 fresh red chili, chopped; 2 tablespoons soy sauce; 2 tablespoons tomato ketchup; 1 tablespoon red chili sauce (Sriracha or Schezwan); 1 teaspoon sugar or honey; 1 teaspoon vinegar; 2–3 tablespoons water (to adjust consistency); 1/2 red bell pepper, sliced (optional); 2 spring onions, sliced (for garnish)

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Dragon Chicken is a spicy, crispy, Indo-Chinese-style dish that I love for its bold flavors and fiery attitude. Tender strips of chicken are coated, fried until golden, then tossed in a sweet and spicy sauce that clings to every bite. It’s one of those dishes that brings the heat, the crunch, and the crave-worthy flavor all in one skillet. Whether I serve it with fried rice, noodles, or just eat it on its own — it always hits the spot.

Why You’ll Love This Recipe

I love Dragon Chicken because it’s the perfect mix of crispy and saucy, spicy and sweet. The dish delivers restaurant-style flavor at home with simple pantry ingredients and a few basic steps. It’s easy to adjust the spice level, and once I master the sauce, I find myself reaching for it whenever I want to elevate basic chicken into something bold and unforgettable. Dragon Chicken

Ingredients

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

For the chicken:

Boneless, skinless chicken breast or thighs, cut into thin strips
Cornstarch
All-purpose flour
Egg
Salt and pepper
Oil (for shallow frying)

For the sauce:

Garlic, finely chopped
Ginger, finely chopped
Red chili flakes or fresh chopped chilies
Soy sauce
Tomato ketchup
Red chili sauce (like Sriracha or Schezwan)
Sugar or honey
Vinegar
Water (to adjust consistency)
Spring onions and red bell peppers (sliced, optional for texture and color)

Directions

I mix the chicken with cornstarch, flour, egg, salt, and pepper until coated well.
I heat oil in a pan and shallow fry the chicken in batches until golden and crispy, then set it aside on paper towels.
In a separate pan or wok, I sauté garlic, ginger, and chili flakes until fragrant.
I add the sliced bell peppers and cook briefly to keep them crisp.
I stir in soy sauce, ketchup, chili sauce, sugar, and vinegar, then add a splash of water to create a thick, glossy sauce.
I toss in the fried chicken and coat it well in the sauce, letting it simmer for a minute to soak up all the flavors.
I garnish with spring onions and serve hot.

Servings and timing

This recipe serves 3–4 and takes about 35–40 minutes total — 15 minutes of prep and around 20–25 minutes of cooking.

Variations

Sometimes I skip the flour and use only cornstarch for a lighter, crispier texture. If I want it extra spicy, I add fresh chopped chilies or a spoonful of hot chili oil. For a saucier version, I double the sauce and toss the chicken just before serving so it stays crispy on the outside.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I use a skillet to maintain some crispiness, or microwave if I’m short on time — though the coating will soften. I don’t recommend freezing, as the texture changes significantly. Dragon Chicken

FAQs

Is Dragon Chicken very spicy?

It’s meant to have a kick, but I control the spice by adjusting the chili sauce and flakes. I’ve made it mild for kids and fiery for spice lovers.

Can I bake or air fry the chicken instead?

Yes, I’ve baked or air fried the coated chicken at 400°F (200°C) until crispy, then tossed it in the sauce. It’s a bit lighter but still delicious.

What’s the best chicken cut to use?

I like boneless thighs for juiciness, but breasts work well too — especially if I slice them thinly and don’t overcook.

Can I use store-bought sauces?

Yes, I often use Sriracha or Schezwan sauce for heat and bottled soy and ketchup for ease. Just taste and adjust as I go.

What do I serve it with?

I love serving it with fried rice, noodles, or even plain steamed rice. It also works great as an appetizer on its own.

Conclusion

Dragon Chicken is a fiery, flavorful dish that brings crispy chicken and bold sauce together in one irresistible combo. I love how easy it is to make at home with ingredients I already have, and how impressive it looks and tastes every time. Whether I’m craving something spicy or planning a special dinner, this dish always brings the heat — and the wow factor.