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Dragon Chicken

A plate of glistening, crispy Dragon Chicken pieces coated in a rich, spicy sauce, garnished with green onions and sesame seeds.
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A quick and spicy Indo-Chinese style crispy chicken dish with a garlicky sauce, perfect for weeknight dinners.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup cornstarch
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg, beaten
  • Vegetable oil, for frying
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 2–3 dried red chilies, deseeded and chopped (adjust to heat preference)
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or sugar
  • 1 teaspoon chili garlic sauce (optional, for extra heat)
  • 1 green onion, chopped, for garnish
  • Sesame seeds, for garnish

Instructions

  1. In a bowl, combine chicken pieces with cornstarch, flour, salt, and pepper. Add the beaten egg and mix until chicken is evenly coated.
  2. Heat about 2 inches of vegetable oil in a wok or deep skillet over medium-high heat to 350°F (175°C).
  3. Carefully add chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 4-5 minutes, or until golden brown and cooked through. Remove chicken with a slotted spoon and drain on paper towels.
  4. Pour out most of the frying oil, leaving about 2 tablespoons in the wok.
  5. Heat the remaining oil over medium heat. Add minced garlic, grated ginger, and chopped dried red chilies. Stir-fry for about 30 seconds until fragrant.
  6. Add ketchup, soy sauce, rice vinegar, honey (or sugar), and chili garlic sauce (if using). Stir well to combine.
  7. Bring the sauce to a simmer and cook for 1-2 minutes until slightly thickened.
  8. Return the fried chicken to the wok and toss to coat evenly with the sauce.
  9. Serve immediately, garnished with chopped green onions and sesame seeds.

Notes

  • For a less spicy version, reduce or omit the dried red chilies and chili garlic sauce.
  • Ensure your oil is hot enough before frying the chicken for maximum crispiness.
  • You can substitute chicken breast for thighs, but thighs tend to stay more moist.

Nutrition

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