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Dragon chicken is my favorite when I want something bold crispy and saucy in less than an hour I love making it for friends who have never tried Indo—Chinese dishes because it always wins them over with just the right mix of sweet spice and crunch
I first tried dragon chicken at a little takeout spot in Bangalore The memory of its sticky spicy kick stuck with me so long I had to find a way to make it at home Now my version has become a family favorite especially when everyone’s in the mood for something exciting
Ingredients
- Egg: gives the coating a rich texture and helps everything stick
- Soy sauce: brings salty umami flavor use a naturally brewed type for depth
- Ginger powder and fresh ginger: each add warm slightly spicy notes always go for plump fresh ginger
- Garlic powder and minced garlic: both layer in that punchy savory base
- Onion powder: for an earthy undertone if you have it homemade is best
- Paprika and cayenne pepper: combine for a smokey heat the paprika should be bright brick red
- Chicken thighs: stay moist and juicy through frying select pieces with a little fat for tenderness
- Flour and cornstarch: make the coating extra crisp
- Chili powder plus Asian chili sauce: balance sweet tang and spice
- Canola or vegetable oil: is neutral and perfect for crisp frying
- Ketchup: melds all the sweet and sour notes
- Honey: adds a luscious sticky glaze
- Oyster sauce: deepens umami
- Chinese black vinegar: gives just enough tang if you cannot find this use balsamic in a pinch
- Toasted sesame oil: for fragrant finish get a bottle with a strong roasted aroma
- Cashews: bring crunch and nutty richness
- Vegetable oil: for stir frying
- White onion and red bell pepper: both add crispness and sweetness thinly sliced for best texture
- Toasted sesame seeds and green onions: finish with crunch and color
Instructions
- Marinate the Chicken:
- Whisk your egg soy sauce ginger powder garlic powder onion powder paprika and cayenne in a large bowl Whip until the mixture is smooth Add chicken thigh strips and toss until each piece is well coated Place in the fridge to marinate for at least thirty minutes The longer you let it sit the more flavor soaks in
- Mix the Dragon Sauce:
- Whisk soy sauce ketchup honey oyster sauce Asian chili sauce black vinegar sesame oil and cornstarch until completely smooth I do this in a jar so I can shake it and avoid any cornstarch lumps Stash aside
- Coat the Chicken:
- In a large zip bag or bowl combine flour cornstarch chili powder and a big pinch of salt Drop in your marinated chicken and give it a good shake or stir until coated evenly Every piece should be well dusted
- Fry the Chicken:
- Heat about quarter cup oil in a roomy skillet on medium high Test by flicking a few crumbs in they should sizzle Fry chicken in small batches so you never crowd the pan About four minutes total flipping once until golden and crisp Transfer fried chicken to paper towels to drain
- Toast the Cashews:
- Wipe your skillet and dry toast cashews over medium heat Stir constantly The second you see dark spots and get a whiff of nuttiness pull them off Do not let them burn
- Stir Fry the Vegetables:
- Add a little fresh oil to your skillet Bring it to medium high Once hot scatter in thin onion and bell pepper slices Stir fry quick for two minutes so they still have some bite Add ginger and garlic Cook for just thirty seconds so they get fragrant but do not brown
- Simmer the Sauce:
- Shake or whisk your prepared sauce again Pour it into the hot skillet letting it bubble Reduce slightly for one minute until glossy and thick enough to coat a spoon
- Combine and Finish:
- Tip chicken and cashews into the skillet Toss until everything is coated in sauce Heat for a minute so it all marries together Sprinkle toasted sesame seeds and sliced green onions right before serving Serve piping hot over rice
The cashews truly bring this whole dish together I always sneak a few toasted pieces before tossing them into the chicken My family still laughs about the first time I made this and could not stop licking the spoon everyone dove in for seconds with barely a sound at the table
Storage Tips
Store leftovers in an airtight container in the fridge for three days If you are making ahead keep the sauce and chicken separate for best crispiness Warm on a skillet over medium heat for best flavor If freezing let everything cool completely then freeze in single meal portions Thaw overnight in the fridge and reheat in a skillet or air fryer for best texture
Ingredient Swaps
You can swap chicken thighs for diced chicken breast though it will be less juicy For a vegetarian spin try pressed extra firm tofu in the same marinade sauce base For more crunch sub peanuts for cashews or use roasted chickpeas If you are out of black vinegar use balsamic or a dash of rice vinegar
Serving Suggestions
Pile over steamed jasmine rice basmati or with egg fried rice For a lighter meal spoon it over sautéed greens or try tucked into lettuce wraps Add a side of lightly pickled cucumbers to cut the richness
Dragon Chicken Backstory
Though dragon chicken is not traditional Chinese it highlights how Indian Chinese food culture borrows big flavors from both sides Those sweet spicy and tangy notes are perfect for celebrations and always remind me of sitting with family on rainy evenings fingers sticky laughter everywhere
Seasonal Adaptations
Try sliced green beans or broccoli stems for crunch in winter Stir fry tender snow peas or asparagus tips in spring Swap in sweet corn and diced fresh mango for a summer treat
Success Stories
After teaching my neighbor this recipe she sent me photos of her whole family gathered around the table grinning with sticky fingers Reviewers love how easy it is but still has that wow factor One friend makes double batches and sells them at her local potluck They never last more than a few minutes
Dragon chicken is a flavor bomb for weeknights and parties alike Once you try it you will want to make it again and again
Recipe FAQs
- → What makes Dragon Chicken spicy?
Spice comes from cayenne pepper, chili powder, Asian chili sauce, and paprika, balanced by honey and ketchup.
- → Can I substitute chicken thighs with breast?
Yes, chicken breast can be used for a leaner option, though thighs stay juicier and more flavorful when fried.
- → How do I keep the chicken crispy?
Coating chicken in flour and cornstarch, then frying in hot oil ensures a crispy outer layer before tossing in sauce.
- → What vegetables pair well with Dragon Chicken?
Red bell peppers and onions are classic, but you can also add carrots, snap peas, or broccoli for variety and crunch.
- → Is Dragon Chicken gluten-free?
To make it gluten-free, use tamari instead of soy sauce and swap approved flours for the coating mix.