Name: Irresistibly Spicy Dragon Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb Boneless, Skinless Chicken Breasts or Thighs (Choose thighs for added moisture and tenderness); 1/4 cup Cornstarch (Helps achieve a crispy texture); 1 piece Egg White (Enhances crispiness); 1/2 teaspoon Salt (Essential for flavor); 1/2 teaspoon Black Pepper (Adds warmth and depth); 1 tablespoon Sesame Oil (Imparts a nutty flavor); 2 tablespoons Garlic, minced (Fundamental flavor base); 1 tablespoon Ginger, minced (Adds warmth and spice); 2-3 Dried Red Chilies or Crushed Red Pepper Flakes (Adjust based on spice preference); 1/2 cup Tomato Ketchup (Balances spice with sweetness); 2 tablespoons Soy Sauce (Adds umami); 1 tablespoon Chili Garlic Sauce (Introduces heat); 1 tablespoon Vinegar (Provides a tangy note); 1 tablespoon Sugar or Honey (Sweetens the sauce); 1/4 cup Water (Use as needed to loosen the sauce); Vegetable Oil (Use high smoke point oil like canola or peanut for frying); Sliced Green Onions (Adds freshness); Toasted Sesame Seeds (Enhances flavor); Thin Strips of Fried Onion or Bell Pepper (Adds extra crunch)

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Introduction

Dragon Chicken is a fiery, flavorful dish that combines crispy chicken with a spicy, tangy sauce. Perfect for those who love a bit of heat and bold flavors, this recipe delivers a satisfying crunch and a delicious kick.

The dish features a close-up view of a white bowl filled with two main layers: a bed of plain white rice on one side and a generous pile of glossy, dark reddish-brown glazed chicken pieces piled on the other side. The chicken is textured with a crispy, slightly bumpy coating, and it is scattered with vibrant green slices of fresh scallions adding a pop of color. The bowl rests on a white marbled surface, enhancing the rich colors of the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Boneless, Skinless Chicken Breasts or Thighs (Choose thighs for added moisture and tenderness)
1/4 cup Cornstarch (Helps achieve a crispy texture)
1 piece Egg White (Enhances crispiness)
1/2 teaspoon Salt (Essential for flavor)
1/2 teaspoon Black Pepper (Adds warmth and depth)
Vegetable Oil (Use high smoke point oil like canola or peanut)
1 tablespoon Sesame Oil (Imparts a nutty flavor)
2 tablespoons Garlic, minced (Fundamental flavor base)
1 tablespoon Ginger, minced (Adds warmth and spice)
2-3 Dried Red Chilies or Crushed Red Pepper Flakes (Adjust based on spice preference)
1/2 cup Tomato Ketchup (Balances spice with sweetness)
2 tablespoons Soy Sauce (Adds umami)
1 tablespoon Chili Garlic Sauce (Introduces heat)
1 tablespoon Vinegar (Provides a tangy note)
1 tablespoon Sugar or Honey (Sweetens the sauce)
1/4 cup Water (Use as needed to loosen the sauce)
Sliced Green Onions (Adds freshness)
Toasted Sesame Seeds (Enhances flavor)
Thin Strips of Fried Onion or Bell Pepper (Adds extra crunch)

Instructions

Step 1: Combine the sliced chicken with egg white, cornstarch, salt, and black pepper. Mix well and let it marinate for 10-15 minutes.
Step 2: Heat vegetable oil in a skillet over medium-high heat. Fry the marinated chicken until golden and crispy, about 4-6 minutes per batch. Remove and drain on paper towels to remove excess oil.
Step 3: In the same skillet, add sesame oil. Sauté the minced garlic, ginger, and dried red chilies or red pepper flakes for 1-2 minutes until fragrant.
Step 4: Add tomato ketchup, soy sauce, chili garlic sauce, vinegar, and sugar to the skillet. Stir and let the sauce simmer for 2-3 minutes. Add water as needed to loosen the sauce to your preferred consistency.
Step 5: Toss the fried chicken pieces into the sauce, stirring to coat evenly. Allow it to simmer together for another minute to meld the flavors.
Step 6: Garnish the dish with sliced green onions, toasted sesame seeds, and optional fried onion or bell pepper strips. Serve immediately and enjoy.

Tips & Variations

For extra tenderness, opt for chicken thighs instead of breasts.
Adjust the number of dried chilies or use milder red pepper flakes to control the spice level.
Add chopped bell peppers or onions into the sauce for additional crunch and flavor.
Use honey instead of sugar for a more natural, rounded sweetness.
Serve with steamed rice or noodles to balance the heat.

Storage

Store leftover Dragon Chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain crispiness, adding a splash of water if the sauce thickens too much. Avoid microwaving if possible to keep the chicken crispy.

How to Serve

A round white bowl filled with two layers, the bottom layer is white steamed rice with a soft, fluffy texture, and the top layer is crispy fried chicken pieces coated in a thick, shiny dark reddish-brown sauce, garnished with fresh green onion slices cut diagonally, giving a mix of crunchy and saucy textures. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well, but thighs tend to stay juicier and more tender, especially when fried.

How spicy is this dish?

The heat level can be adjusted by changing the amount of dried red chilies or red pepper flakes. Start with fewer chilies if you prefer mild spice and increase gradually.