Description
Crispy pieces of chicken tossed in a sticky, sweet-and-fiery glaze — that’s Spicy Dragon Chicken. This Indo-Chinese favorite gives you restaurant-style crunch and punch in about 30 minutes. Perfect for weeknights, meal prep, or when you want a plate that impresses without drama.
Ingredients
Chicken & coating
- Boneless chicken (breasts or thighs), sliced into bite-sized strips
- Cornstarch (for a crisp crust)
- Egg white (helps the coating stick)
- Salt
- Freshly cracked black pepper
For frying
- Neutral oil with a high smoke point (canola, peanut, or vegetable)
- A splash of sesame oil (for finishing flavor)
Sauce
- Fresh garlic, finely chopped
- Fresh ginger, finely grated
- Dried red chilies or crushed red pepper (adjust heat to taste)
- Tomato ketchup (for sweetness and body)
- Soy sauce (or tamari) for savory depth
- Chili garlic sauce (or your favorite hot sauce)
- Rice vinegar or distilled vinegar for brightness
- Sugar or honey to balance the heat
- A little water to loosen the sauce if it gets too thick
Garnish (optional)
- Thinly sliced green onions
- Toasted sesame seeds
- Crispy fried onion strips or thin bell pepper ribbons
Instructions
- Prep the chicken coating. Pat the chicken strips dry, then toss them with egg white, cornstarch, salt, and pepper until evenly coated. Let rest briefly so the coating adheres.
- Heat the oil. Warm a generous amount of neutral oil in a wide skillet or wok over medium-high heat until shimmering.
- Fry the chicken. Work in small batches so the oil temperature stays steady. Fry pieces until golden and crunchy, about 4–6 minutes per batch. Drain on paper towels and keep warm. Don’t crowd the pan — that’s how you avoid soggy crust.
- Build the sauce. Remove excess frying oil, leaving a tablespoon in the pan. Add sesame oil, then quickly sauté garlic, ginger, and dried chilies until fragrant (about 30–60 seconds). Add ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Stir and simmer briefly until the mixture becomes glossy; add a splash of water if it needs loosening.
- Coat the chicken. Return the crisp chicken to the skillet and toss to coat every piece in the sauce. Heat through for a minute so the flavors meld.
- Finish and serve. Scatter green onions and sesame seeds over the top. Serve right away with rice, noodles, or in lettuce cups.
Notes
Cook’s notes & pro tips
- Keep oil hot between batches — a thermometer reading near 350°F (175°C) helps.
- Pat chicken dry before coating to avoid clumps and ensure even browning.
- If the sauce gets too thick, thin with a tablespoon or two of hot water; you want a clingy glaze, not a candy shell.
- Want less oil? Air-fry the coated chicken at high heat until crisp, then toss in the sauce.
- Bold tip: Let fried chicken rest briefly on paper towels — that preserves the crunch when saucing.
Variations to try
- Swap chicken for shrimp, tofu, or thinly sliced turkey for a different protein profile.
- Add bell peppers, broccoli, or snap peas to the pan for color and texture.
- For extra sweetness, use maple syrup; for a deeper tang, add a splash of rice wine.
- Make it gluten-free by using tamari and checking labels on chili sauces.
Serving suggestions
- Classic: steamed jasmine rice and a side of stir-fried greens.
- Low-carb: serve inside crisp lettuce leaves with extra scallions.
- Party option: thread the sauced pieces on skewers and serve as finger food with extra dipping sauce.
Storage & reheating
- Refrigerate cooled leftovers in an airtight container for up to 3–4 days.
- Reheat in a hot oven or air fryer to preserve some crispness; microwaving will soften the coating.
- Freeze cooked chicken (without sauce) up to 2 months; thaw overnight and reheat before tossing in fresh sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg