Print

Dragon Chicken

Close-up of crispy, glazed Dragon Chicken pieces topped with sesame seeds and chopped green onions.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and spicy Indo-Chinese style crispy chicken dish, perfect for weeknight dinners.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/4 cup cornstarch
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg, beaten
  • Oil for frying
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 2–3 dried red chilies, broken into pieces (optional)
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon chili sauce (like Sriracha)
  • 1 tablespoon vinegar
  • 1 teaspoon sugar
  • 2 green onions, chopped
  • 1 tablespoon sesame seeds, toasted

Instructions

  1. In a bowl, combine chicken pieces, cornstarch, flour, salt, and pepper. Mix well.
  2. Add the beaten egg and toss to coat the chicken evenly.
  3. Heat oil for frying in a wok or deep pan over medium-high heat.
  4. Fry the chicken in batches until golden brown and crispy. Remove and drain on paper towels.
  5. In a clean wok or pan, heat 2 tablespoons of vegetable oil over medium heat.
  6. Add minced garlic, grated ginger, and dried red chilies (if using). Sauté for about 30 seconds until fragrant.
  7. In a small bowl, whisk together ketchup, soy sauce, chili sauce, vinegar, and sugar.
  8. Pour the sauce mixture into the wok and bring to a simmer.
  9. Add the fried chicken to the sauce and toss to coat. Cook for 1-2 minutes until the sauce thickens slightly.
  10. Stir in chopped green onions and toasted sesame seeds.
  11. Serve hot.

Notes

  • For a spicier dish, add more dried red chilies or chili sauce.
  • You can substitute chicken breast for thighs, but thighs tend to stay more tender.
  • Ensure your oil is hot enough for frying to get crispy chicken.

Nutrition

Find it online: https://delicerecipe.com/dragon-chicken-recipe/