Dragon Chicken

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If you’re a fan of bold flavors, sizzling spice, and that irresistible balance between sweet and savory, then you’re going to fall hard for Dragon Chicken. I first discovered this Indo-Chinese gem in a tiny local restaurant tucked away in an alley, and ever since, it’s become one of my favorite comfort meals to recreate at home. The sticky, spicy sauce that clings to crispy fried chicken strips is dangerously addictive, and it’s all made with pantry-friendly ingredients.

Dragon Chicken is a dish that delivers a punch with every bite. It’s got that perfect crunch on the outside, thanks to the cornstarch coating, while staying juicy and tender inside. What makes it really special is the sticky glaze—full of garlic, chilies, and just enough sweetness to balance the heat. Whether served over rice or alongside noodles, it turns any ordinary dinner into something exciting and memorable.

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Why You’ll Love This Dragon Chicken

Dragon Chicken is pure flavor magic. It’s spicy, sweet, and garlicky, all at once. You’ll love the satisfying crunch of the fried chicken combined with the glossy sauce that coats every strip. It’s quick enough for a weeknight dinner but bold enough to impress guests or spice up your meal prep game. Plus, you don’t need a deep fryer—just a hot pan and a few minutes of prep.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts or thighs work perfectly for Dragon Chicken. Breasts give a leaner result, while thighs stay juicier and are more forgiving when frying. Cut them into thin strips so they cook quickly and absorb the sauce beautifully.

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Options for Substitutions

You can easily tweak this dish based on what you have. Want it less spicy? Skip the dried red chilies or swap them for bell peppers. No cornstarch? All-purpose flour works in a pinch. Don’t eat chicken? This recipe is fantastic with tofu or even crispy cauliflower. If you’re avoiding gluten, opt for tamari instead of soy sauce.

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Ingredients for this Dragon Chicken

• Chicken (boneless, skinless) – The star of the dish, cut into thin strips for faster cooking and better sauce absorption.
• Cornstarch – Gives the chicken its crispy texture after frying.
• All-purpose flour – Combines with cornstarch to create a light, crisp coating.
• Egg – Binds the flour and cornstarch to the chicken, giving it that perfect fried crust.
• Garlic (minced) – Adds bold, aromatic depth to the sauce.
• Ginger (minced) – Balances the garlic and adds warmth.
• Dried red chilies – Brings the heat and signature kick to the dish.
• Soy sauce – Lends saltiness and umami to both the marinade and sauce.
• Tomato ketchup – Adds sweetness and tang to the sauce base.
• Red chili sauce – Gives the sauce its rich color and fiery flavor.
• Honey or sugar – Balances the spice with a hint of sweetness.
• Vinegar – Cuts through the richness with a sharp acidic touch.
• Green onions (sliced) – Used for garnish and a burst of fresh flavor.
• Sesame seeds (optional) – Add texture and nutty finish.
• Salt and pepper – Essential for seasoning both the chicken and the sauce.
• Oil (for frying) – Used to shallow-fry the chicken to golden perfection.

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Step 1: Marinate the Chicken

In a bowl, combine chicken strips with cornstarch, flour, egg, salt, pepper, and a little soy sauce. Mix until every piece is coated well. Let it marinate for 15–20 minutes so the flavors sink in.

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Step 2: Fry Until Crispy

Heat oil in a deep pan or wok. Once hot, fry the marinated chicken in batches until golden brown and crispy. Don’t overcrowd the pan. Drain on paper towels to keep it crunchy.

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Step 3: Sauté the Aromatics

In a clean wok or pan, add 1–2 tablespoons of oil. Sauté minced garlic, ginger, and dried red chilies until fragrant. This forms the flavor base of the sauce.

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Step 4: Make the Sauce

Add soy sauce, tomato ketchup, red chili sauce, vinegar, and honey (or sugar) to the pan. Stir well and let it simmer for a couple of minutes until the sauce thickens slightly.

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Step 5: Toss the Chicken

Add the fried chicken strips back into the pan. Toss well until each piece is coated in the sticky sauce. Let it cook for another 1–2 minutes so the flavors meld together.

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Step 6: Garnish and Serve

Turn off the heat and garnish with sliced green onions and sesame seeds. Serve hot with steamed rice, fried rice, or noodles for a satisfying meal.

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How Long to Prepare the Dragon Chicken

Prep Time: Most of your prep time goes into slicing the chicken and marinating it. This part takes about 20 minutes, including chopping garlic, ginger, and green onions. If you’re organized, you can get everything done while the chicken marinates.

Cooking Time: Frying the chicken takes about 10–15 minutes depending on the size of your pan. The sauce comes together in another 5–7 minutes, and tossing everything together finishes it off. In total, expect around 25 minutes of active cooking.

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Tips for Perfect Dragon Chicken

• Slice the chicken into uniform thin strips so they cook evenly and stay juicy.
• Use medium-high heat while frying to keep the chicken crispy without burning.
• Fry in small batches to avoid overcrowding and soggy results.
• Let the sauce reduce slightly before adding the chicken to help it cling better.
• Garnish with freshly sliced green onions for a fresh contrast to the rich sauce.

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Watch Out for These Mistakes While Cooking

• Overcrowding the pan: This lowers the oil temperature and results in soggy chicken.
• Skipping the marination: The egg and soy sauce help the coating stick and flavor the meat—don’t skip it.
• Burning the garlic or chilies: Always sauté on medium heat to prevent bitterness.
• Using wet chicken: Pat the chicken dry before coating for maximum crispiness.
• Adding too much sauce: Keep it just thick enough to glaze; too much can drown the crisp texture.

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What to Serve With Dragon Chicken?

1. Steamed Jasmine Rice

A classic pairing that soaks up the rich sauce without overpowering it.

2. Garlic Fried Rice

For more flavor, pair it with garlicky, wok-tossed rice.

3. Hakka Noodles

Tossed noodles with veggies complement the bold chicken perfectly.

4. Stir-Fried Vegetables

A light and crunchy side to balance the richness of the chicken.

5. Cucumber Salad

Cool, crisp, and slightly acidic to contrast the spicy, sweet chicken.

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Storage Instructions

Refrigeration: Store leftover Dragon Chicken in an airtight container in the fridge for up to 3 days. The chicken may lose some crispness but will remain flavorful.

Reheating: Reheat in a skillet on medium heat to revive some of the crisp texture. Add a splash of water if the sauce thickened too much.

Freezing: Not ideal, as the crispy texture won’t hold after thawing and reheating. Best enjoyed fresh or refrigerated short-term.

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Estimated Nutrition

Per serving (approximate):

• Calories: 380
• Protein: 28g
• Carbohydrates: 24g
• Sugar: 8g
• Fat: 18g
• Saturated Fat: 3g
• Sodium: 720mg
• Fiber: 1g

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Frequently Asked Questions

How spicy is Dragon Chicken?

It’s moderately spicy. You can adjust the level by adding or reducing the number of dried red chilies or using a milder chili sauce.

Can I make Dragon Chicken ahead of time?

You can prepare the sauce and marinate the chicken in advance. Fry and toss everything just before serving for best results.

What’s the best oil for frying the chicken?

Use a neutral oil with a high smoke point like canola, sunflower, or vegetable oil.

Is this recipe gluten-free?

Not as written, but you can make it gluten-free by using tamari instead of soy sauce and rice flour instead of all-purpose flour.

Can I use air fryer or bake the chicken?

Yes! You can air-fry or bake the marinated chicken until crisp, though the texture won’t be quite as crunchy as deep-frying.

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Conclusion

Dragon Chicken is the ultimate Indo-Chinese comfort dish—crispy, saucy, and full of character. With just the right balance of heat, sweetness, and umami, it hits every craving spot. Whether you’re cooking for guests, spicing up your weeknight meal, or just craving something restaurant-style at home, this recipe delivers every single time. Give it a go, and it might just become your go-to spicy chicken favorite.

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