Description
Dragon Chicken is an iconic Indo-Chinese recipe featuring succulent pieces of chicken, perfectly fried to a golden crisp, then tossed in a luscious, fiery red sauce. It’s an exquisite balance of sweet, spicy, and tangy notes, offering an unforgettable culinary experience.
Ingredients
Scale
For the Chicken Marinade and Batter
- 1 lb boneless, skinless chicken breasts (or thighs), thinly sliced
- 1 tbsp fresh ginger-garlic paste
- 1 tsp light soy sauce
- ½ tsp black pepper powder
- ½ tsp salt
- 1 large egg
- ¼ cup cornstarch
- 1 tbsp all-purpose flour (maida)
- Oil for deep frying
For the Fiery Sauce
- 2 tbsp oil (for sauce)
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 2–3 green chilies, slit or finely chopped
- ¼ cup finely chopped red bell pepper
- ¼ cup finely chopped yellow bell pepper
- ¼ cup finely chopped onion
- 2 tbsp tomato ketchup
- 1 tbsp red chili sauce (e.g., Sriracha)
- 1 tbsp dark soy sauce
- 1 tbsp white vinegar
- 1 tsp sugar
- ½ cup chicken stock or water
- 1 tbsp cornstarch mixed with 2 tbsp water (for slurry)
- Pinch of salt, if needed
- 2 tbsp chopped spring onion greens
- 1 tbsp roasted sesame seeds (optional)
Instructions
- Marinate the Chicken: Wash, pat dry, and cut chicken into 1-inch cubes. In a bowl, combine chicken with ginger-garlic paste, light soy sauce, ½ tsp black pepper, ½ tsp salt, egg, ¼ cup cornstarch, and all-purpose flour. Mix well. Cover and marinate in the refrigerator for at least 30 minutes (or 1-2 hours for best results).
- Fry the Chicken: Heat enough oil for deep frying in a deep pan to $350-375^circ ext{F}$ ($175-190^circ ext{C}$). Fry chicken in batches for 5-7 minutes per batch until golden brown, crispy, and cooked through. Avoid overcrowding. Remove fried chicken with a slotted spoon and drain on paper towels. Set aside.
- Sauté Aromatics and Vegetables: Drain oil from the pan, leaving 2 tbsp. Heat over medium. Sauté chopped garlic and ginger for 30-60 seconds until fragrant. Add green chilies, then red and yellow bell peppers and onion; stir-fry for 2-3 minutes. Stir in tomato ketchup, red chili sauce, dark soy sauce, white vinegar, sugar, and ½ tsp black pepper. Cook for 1 minute.
- Thicken the Sauce: Pour in ½ cup chicken stock (or water) and bring to a simmer. Mix 1 tbsp cornstarch with 2 tbsp water to create a slurry. Gradually add to simmering sauce, stirring constantly, until thickened and glossy (1-2 minutes). Taste and adjust salt if needed.
- Combine and Serve: Add all crispy fried chicken pieces to the sauce. Toss gently and quickly to coat chicken evenly. Remove from heat immediately. Garnish with chopped spring onion greens and optional roasted sesame seeds. Serve immediately with steamed rice, fried rice, or noodles.
Notes
Pro Tip for Crispiness: Only toss the chicken with the sauce right before serving. If you plan to have leftovers, consider storing the fried chicken and sauce separately and combining just before reheating.
Heat Adjustment: Use fewer or milder chilies to lower the spice level. You can use a bit of Kashmiri red chili powder for color without adding much heat.
- Prep Time: 30 Minutes
- Cook Time: 35 Minutes
Nutrition
- Serving Size: 4 servings
Keywords: Indo-Chinese, Spicy Chicken, Dragon Chicken, Stir-Fry