Description
Crispy fried chicken tossed in a spicy, tangy, and garlicky sauce—Dragon Chicken is an Indo-Chinese fusion favorite that’s perfect with rice or noodles for a fiery meal.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breasts (or thighs), thinly sliced
- ¼ cup cornstarch
- 1 egg white
- ½ teaspoon salt
- ½ teaspoon pepper
- Vegetable oil for frying
For the Sauce:
- 1 tablespoon sesame oil
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 2-3 dried red chilies (or crushed red pepper flakes)
- ½ cup tomato ketchup
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar or honey
- ¼ cup water (if needed, to loosen the sauce)
- Salt to taste
Garnishes (optional):
- Sliced green onions
- Toasted sesame seeds
- Thin strips of fried onion or bell pepper for crunch
Instructions
1. In a bowl, combine the sliced chicken with egg white, cornstarch, salt, and pepper. Let it marinate for 10–15 minutes.
2. Heat oil in a skillet over medium-high heat. Fry the marinated chicken pieces in batches until golden and crispy, then drain on paper towels.
3. In the same skillet, add sesame oil and sauté the minced garlic, ginger, and dried chilies for 1-2 minutes until fragrant.
4. Stir in ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Let the sauce simmer for 2–3 minutes, adding water if it becomes too thick.
5. Add the fried chicken to the sauce and toss until the chicken is coated with the sauce. Simmer for another minute to let the flavors meld.
6. Garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice, noodles, or in lettuce cups for a low-carb option.
Notes
For extra crunch, double-fry the chicken pieces. Adjust spice level by changing the amount of dried chilies or chili garlic sauce. Dragon Chicken is best served fresh but can be stored in an airtight container in the fridge for up to 2 days. Reheat in a skillet to preserve the texture.