Description
Dragon Chicken is a fiery Indo-Chinese dish featuring crispy fried chicken strips tossed in a bold, sweet-spicy sauce. Perfect with rice or noodles, it’s a crowd-pleaser that brings heat, crunch, and flavor in every bite.
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)
Instructions
- In a bowl, mix chicken strips with cornstarch, flour, egg, salt, and pepper until evenly coated.
- Heat oil in a pan and shallow fry the chicken in batches until golden and crispy. Drain on paper towels.
- In a separate pan, heat a little oil and sauté garlic, ginger, and chili flakes until fragrant.
- Add sliced bell pepper and cook briefly to retain crispness.
- Stir in soy sauce, ketchup, chili sauce, sugar, and vinegar. Add water to adjust consistency and simmer until slightly thickened.
- Add the fried chicken to the sauce and toss to coat evenly. Simmer for a minute.
- Garnish with spring onions and serve hot.
Notes
- Use only cornstarch for a lighter, crispier coating.
- Increase chili or add chili oil for extra spice.
- Double the sauce if you prefer a saucier dish.
- Air fry or bake the chicken for a healthier version.
- Best served immediately to preserve crispiness.
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 110mg
