Dragon Chicken Cashew Stirfry

Dragon Chicken is the dish I turn to when I want something utterly satisfying with a hit of spice and crunch. The juicy breaded chicken pieces get tossed in a sticky, sweet-and-spicy sauce with toasty cashews and just the right amount of fresh vegetables. It is fast enough for a weeknight but impressive enough for guests. Dragon Chicken bursts with bold flavors and is a winner for anyone craving takeout but wanting to cook at home.

The first time I tried this recipe was after a trip to a bustling street market where the scents of chili, ginger, and sizzling meat filled the air. We now make it for movie nights and it disappears before the opening credits roll.

Ingredients

• Egg: Gives the chicken a tender and juicy coating when fried so do not skip it for best texture
• Reduced sodium soy sauce: Provides umami flavor without making the dish overly salty; pick a good quality brand for a deeper taste
• Ginger powder, garlic powder, onion powder, paprika, and cayenne pepper: Deliver complex undertones and heat; use fresh ground spices for brighter flavor
• Chicken thighs: Sliced into strips stay juicy and tender in the breading; buy boneless, skinless thighs for quick prep
• Flour and cornstarch: Create the ultra-crisp breading combo; cornstarch is the secret for crunch
• Chili powder: Infuses the breading with more warmth and color; choose your preferred chili blend for a custom kick
• Canola or vegetable oil: Ensures even crispy frying; pick oils with high smoke points so your chicken browns perfectly
• Ketchup, honey, and oyster sauce: Add balancing sweetness and umami; choose real honey and a good oyster sauce for the best depth
• Asian chili sauce: Like Sambal Oelek brings the key dragon heat; adjust to your spice liking
• Chinkiang vinegar: Gives the sauce authentic tanginess; you can substitute with a mix of balsamic and rice vinegar if needed
• Toasted sesame oil: Finishes the sauce with deep nutty notes; store in the fridge for freshness
• Cashews: Add crunch and rich body; buy unsalted and toast for better flavor
• White onion and red bell pepper: Offer sweetness and color; pick firm and glossy veggies for freshness
• Fresh ginger and garlic: Lift the stir fry with sharp aromatics; grate or mince just before using for full effect
• Toasted sesame seeds and green onions: Are for garnish adding freshness and a pop of flavor; buy whole seeds and toast lightly at home

Step-by-Step Instructions

Marinate Chicken:

Whisk the egg with soy sauce and all marinade spices in a large bowl or freezer bag until fully combined. Add chicken strips and toss so each piece is coated well. Let this sit while you prep everything else or refrigerate for up to overnight for deeper flavor. If refrigerated, let the chicken come to room temperature for thirty minutes before the next step so it fries evenly.

Prepare the Sauce:

In a medium bowl, whisk together all sauce ingredients making sure the cornstarch dissolves completely to avoid any lumps. Set this aside so you are ready when it is time to stir fry.

Bread the Chicken:

Mix flour, cornstarch, and chili powder well in a big freezer bag. Take the chicken out of its marinade and gently dab off any extra liquid with paper towels to encourage crisp frying. Place chicken into the breading bag. Close and shake the bag firmly to coat chicken thoroughly. Press the mix into every nook so every piece is covered. If needed, open the bag and use your hands to separate pieces so the breading sticks everywhere.

Fry the Chicken:

Heat a quarter cup of your chosen oil in a nonstick skillet over medium-high until shimmering but not smoking. Working in batches, add breaded chicken shaking off any excess coating first. Arrange in a single layer so they crisp up instead of steaming. Fry until golden brown and cooked through which should take about four minutes flipping halfway. Drain on a paper towel lined plate while you finish the rest.

Toast the Cashews:

Add the cashews to a dry cast iron skillet over medium heat. Stir them around often until they develop slightly dark golden spots in a few places. Take them out and set aside so they do not burn.

Stir Fry the Vegetables:

Add a swirl of oil to the same skillet and turn the heat to medium high. When hot, toss in onion and bell pepper and stir fry briskly for about two minutes so they stay crisp tender. Add grated ginger and minced garlic and cook for half a minute letting the aromas bloom without burning.

Add the Sauce:

Re-whisk the sauce then pour it into the skillet. Stir continuously as it comes to a simmer. Let it bubble and thicken for about one minute. This glossy sauce will coat every piece.

Combine Everything:

Add the crispy chicken and toasted cashews to the skillet. Toss gently but thoroughly so the sauce covers every bite. Sprinkle on sesame seeds and sliced green onions right before serving for a beautiful finish. Serve at once for the best crunch. If you are not quite ready to eat, wait to add the chicken until everyone is seated.

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My absolute favorite touch is those toasty cashews on top. The way they crunch between the juicy pieces of chicken feels remarkably special. I vividly remember my daughter asking for extra cashews once the first time I made it and now it is non negotiable in our house.

Storage Tips

Dragon Chicken stores best in an airtight container in the fridge for up to three days. To keep the chicken crispy, reheat leftovers in a skillet over medium heat instead of the microwave. For longer storage, freeze the sauced chicken without vegetables or nuts and add fresh garnishes when ready to serve again.

Ingredient Substitutions

Swap chicken thighs for breast if you want a leaner bite though it may not be as juicy. For a nut free version, skip the cashews and add snap peas or water chestnuts for texture. Balsamic vinegar mixed with rice vinegar makes a good alternative if you cannot find Chinese black vinegar. Tamari or coconut aminos can stand in for soy sauce if you want a gluten free option.

Serving Suggestions

Dragon Chicken is made for steaming bowls of fluffy white rice but jasmine or basmati rice work beautifully too. If you prefer noodles, toss sauced chicken with cooked rice noodles. For a fresh twist, try spooning the chicken into lettuce cups or over a bed of sautéed greens. A sprinkle of extra chili flakes is tasty for heat lovers.

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If you have been searching for a vibrant dinner that satisfies your craving for spice, this Dragon Chicken recipe will not let you down. Every time I make it, I marvel at how quickly it disappears from the table and how easily it adapts to my family’s changing tastes. There is simply nothing like the joy of hearing that first satisfying crunch and sharing a lively meal around the kitchen table.

Frequently Asked Questions

→ What type of chicken works best?

Boneless skinless chicken thighs are ideal, staying juicy and tender during frying. Chicken breast also works if sliced thinly.

→ Is it necessary to marinate the chicken?

Marinating infuses flavor and keeps the chicken moist. Even a short 30-minute marinade enhances tenderness and taste.

→ Can I adjust the sauce spice level?

Absolutely. Add less Asian chili sauce for mild heat, or more for extra spiciness. You can omit cayenne if preferred.

→ What can I use instead of cashews?

Toasted peanuts or almonds offer a similar crunch and nutty depth. Leave nuts out for a nut-free version if needed.

→ How do I keep the chicken crispy?

Sauté chicken in batches, lay on paper towels, and add to the sauce only when ready to serve for the best texture.

→ Does this pair well with rice?

Yes, steamed jasmine or basmati rice soaks up the sauce, making it a perfect complement to Dragon Chicken's bold flavors.