Dragon Chicken
Dragon Chicken is a bold, saucy dish that brings the heat and flavor of Indo-Chinese cuisine to your table. This fiery Asian fusion stir-fry, with its crispy chicken and vibrant sauce, is perfect for quick dinners or impressing guests.
Ingredients
Chicken:
- 1 lb 450g boneless, skinless chicken breasts or thighs, thinly sliced
- ¼ cup 30g cornstarch
- 1 egg white
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil for frying
Sauce:
- 1 tbsp sesame oil
- 2 tbsp garlic minced
- 1 tbsp ginger minced
- 2 –3 dried red chilies or 1 tsp red pepper flakes
- ½ cup 120ml tomato ketchup
- 2 tbsp 30ml soy sauce
- 1 tbsp chili garlic sauce
- 1 tbsp vinegar
- 1 tbsp sugar or honey
- ¼ cup 60ml water (to adjust sauce thickness)
- Salt to taste
Garnishes (Optional):
- 2 green onions sliced
- 1 tbsp toasted sesame seeds
- Thin strips of bell pepper or fried onion
Instructions
Marinate Chicken
- I mix 1 lb sliced chicken with 1 egg white, ¼ cup cornstarch, ½ tsp salt, and ½ tsp pepper in a bowl. I let it sit for 10–15 minutes to prep this saucy chicken stir-fry.
Fry Chicken
- In a skillet, I heat ½ inch of vegetable oil over medium-high heat. I fry chicken in batches for 3–4 minutes until golden and crispy, draining on paper towels for this Indo-Chinese delight.
Make Sauce
- I discard excess oil, leaving 1 tbsp in the skillet. I add 1 tbsp sesame oil, 2 tbsp minced garlic, 1 tbsp minced ginger, and 2–3 dried red chilies, sautéing for 1–2 minutes until fragrant. I stir in ½ cup ketchup, 2 tbsp soy sauce, 1 tbsp chili garlic sauce, 1 tbsp vinegar, 1 tbsp sugar or honey, and ¼ cup water, simmering for 2–3 minutes for a glossy saucy chicken stir-fry.
Toss Chicken
- I add fried chicken to the sauce, tossing to coat evenly. I simmer for 1 minute to meld flavors in this fiery Asian fusion dish.
Serve
- I garnish with green onions, sesame seeds, and optional bell pepper or fried onion strips, serving hot for a vibrant Indo-Chinese delight.
Notes
- Sweetness from ketchup and sugar balances the heat
- Heat from chili garlic sauce and dried chilies—adjust to your taste
- Umami from soy sauce brings depth
- Acidity from vinegar keeps things bright
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