Dragon Chicken
If you’re craving a dish that’s bold, saucy, and bursting with flavor, Dragon Chicken is the one to make. This Indo-Chinese favorite delivers the perfect balance of heat, sweetness, and umami with crispy chicken tossed in a fiery sauce made from soy, chili garlic, and tomato ketchup.
It’s a restaurant-quality meal that’s surprisingly simple to make at home in under 30 minutes. Each bite hits that sweet-heat spot beautifully, making it ideal for spice lovers and weeknight dinners alike. Serve it with steamed rice, fried rice, or noodles, and watch it become the star of your table.
Quick Recipe Overview
| Prep Time: | 10 minutes |
|---|---|
| Cook Time: | 20 minutes |
| Total Time: | 30 minutes |
| Servings: | 4 |
| Course: | Main Course |
| Cuisine: | Indo-Chinese |
| Difficulty: | Easy |
| Calories: | 380 kcal |
Why You’ll Love This Recipe
- Restaurant-style flavor: Sweet, spicy, and savory sauce that tastes just like your favorite takeout.
- Quick and easy: Ready in 30 minutes from start to finish.
- Crispy perfection: Lightly fried chicken with a glossy, sticky coating.
- Versatile pairing: Delicious with steamed rice, noodles, or even lettuce wraps.
- Customizable heat: Easily adjust spice levels to your preference.
Dragon Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Dragon Chicken is a bold, saucy Indo-Chinese stir-fry packed with crispy chicken, garlic, and chilies. It’s sweet, spicy, and savory all at once — a restaurant-quality dish made in under 30 minutes.
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 sliced chicken with egg white, cornstarch, salt, and pepper. Let marinate for 10–15 minutes.
2. Heat oil in a skillet over medium-high heat. Fry chicken in batches until golden and crispy. Drain on paper towels.
3. In the same skillet, heat sesame oil and sauté garlic, ginger, and dried chilies for 1–2 minutes.
4. Add ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Stir well and simmer for 2–3 minutes, adding water if needed.
5. Toss fried chicken into the sauce and coat evenly. Simmer another minute to absorb the flavors.
6. Garnish with sliced green onions and sesame seeds. Serve hot with steamed rice or noodles.
Notes
Use boneless chicken thighs for extra tenderness.
Adjust spice by increasing or reducing the number of chilies.
For a healthier version, bake chicken at 400°F for 20 minutes instead of frying.
Make the sauce ahead of time and refrigerate for up to 3 days.
Toss chicken just before serving to keep it crispy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 10g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 70mg
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
Ingredient Tips Table
| Ingredient | Tip Example |
|---|---|
| Chicken | Use boneless thighs for extra juiciness or breasts for a leaner version. |
| Cornstarch | Helps create that signature crispy coating. |
| Soy sauce | Use low-sodium soy sauce to control salt levels. |
| Chili garlic sauce | Adjust quantity based on your spice tolerance. |
| Tomato ketchup | Adds tangy sweetness that balances the spice. |
Step-by-Step Instructions
- Marinate and coat the chicken: In a bowl, mix sliced chicken with egg white, cornstarch, salt, and pepper. Let it rest for 10–15 minutes.
- Fry the chicken: Heat vegetable oil in a skillet over medium-high heat. Fry chicken in batches until golden and crispy. Drain on paper towels to remove excess oil.
- Make the sauce: In the same skillet, heat sesame oil. Add minced garlic, ginger, and dried chilies. Sauté for 1–2 minutes until fragrant. Stir in ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Simmer for 2–3 minutes, adding water if needed to loosen the sauce.
- Toss the chicken: Add fried chicken pieces to the sauce. Toss well until evenly coated and glossy. Simmer another minute to let flavors meld.
- Garnish and serve: Sprinkle with green onions and sesame seeds. Serve immediately with steamed rice or noodles.
Helpful Tips
- Always fry chicken in batches to maintain crispiness.
- Add a dash of vinegar or lime juice for a tangier flavor.
- If you like extra heat, increase chili garlic sauce or add chili flakes.
- Make sure your sauce thickens slightly before adding the chicken.
Expert Tips for the Best Results
- Keep it crispy: Drain fried chicken on paper towels and add it to the sauce just before serving.
- Balance the sauce: Adjust sugar and vinegar for your preferred sweet-and-sour flavor.
- Use high heat: Stir-frying on high heat ensures a glossy, restaurant-style finish.
- Serve hot: Dragon Chicken tastes best immediately after cooking.
Recipe Variations
- Vegetarian Version: Swap chicken for cauliflower or tofu for a spicy vegetarian twist.
- Honey Garlic Dragon Chicken: Replace chili garlic sauce with extra honey and garlic for a sweeter, milder sauce.
- Extra Crunchy Version: Double-coat the chicken in cornstarch for a thicker crust.
- Dry Dragon Chicken: Reduce sauce quantity for a drier, appetizer-style version.
Make Ahead & Freezer Tips
Fry the chicken ahead of time and refrigerate for up to 2 days. Reheat it in the oven before tossing it in the sauce. The sauce can also be made in advance and stored in the fridge for 3 days.
Serving Suggestions
Serve with steamed white rice, fried rice, or garlic noodles. For a low-carb option, pair it with stir-fried vegetables or serve in crisp lettuce cups.
Pairing Ideas
Pair with chilled lime soda or iced jasmine tea to balance the heat. For sides, try vegetable fried rice or Asian-style cucumber salad.
Storage and Reheating Tips
Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat in a skillet over medium heat with a splash of water to refresh the sauce. Avoid microwaving too long to preserve the chicken’s texture.
Frequently Asked Questions (FAQs)
1. What does Dragon Chicken taste like?
It’s a mix of spicy, sweet, and savory flavors with a tangy sauce that coats crispy chicken.
2. Can I make it less spicy?
Yes! Reduce or skip the dried red chilies and use mild chili garlic sauce.
3. What’s the best chicken to use?
Boneless thighs are ideal for tenderness, but breasts work well for a leaner dish.
4. Can I bake the chicken instead of frying?
Yes, bake at 400°F for 20 minutes until golden, then toss in the sauce.
5. Is Dragon Chicken gluten-free?
Use tamari instead of soy sauce and ensure all sauces are gluten-free.
6. Can I meal prep this?
Yes, make the sauce ahead and fry the chicken fresh before combining for best texture.
7. How spicy is it?
Moderately spicy, but easily adjustable by reducing chili ingredients.
Nutrition Info
| Serving Size: | 1 bowl |
|---|---|
| Calories: | 380 kcal |
| Protein: | 40g |
| Carbohydrates: | 22g |
| Fat: | 9g |
| Fiber: | 2g |
| Sodium: | 700mg |
| Cholesterol: | 70mg |
Nutrition facts are estimates and may vary based on your ingredients. Please consult a nutritionist for precise details.
Author’s Note
Hola! I love dishes that bring a fiery kick, and Dragon Chicken quickly became one of my favorite spicy stir-fry recipes. It reminds me of the bustling street stalls and sizzling woks I fell in love with during my travels. The mix of spice, crunch, and sticky sauce is irresistible, and it always disappears fast at my family dinners!
Final Thoughts
This Dragon Chicken Recipe is an irresistible Indo-Chinese classic that’s quick, spicy, and full of flavor. Perfect for weeknight dinners or when you want to impress your guests. If you love bold and saucy meals, try pairing it with my Sticky Garlic Chicken Noodles or Slow Cooker Honey Garlic Chicken and Veggies for a full Asian-inspired feast.
