Irresistibly Spicy Dragon Chicken Recipe
Irresistibly Spicy Dragon Chicken is a flavorful and crispy Chinese-inspired dish featuring tender chicken pieces marinated and fried to perfection, then tossed in a spicy, tangy sauce made with garlic, ginger, dried chilies, ketchup, soy sauce, and chili garlic sauce. This dish is garnished with fresh green onions and toasted sesame seeds, delivering a perfect balance of heat, sweetness, and umami.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
Chicken Marinade
- 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)
Sauce
- 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)
For Frying and Garnish
- 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)
Instructions
- Marinate Chicken: In a large bowl, combine the sliced chicken pieces with egg white, cornstarch, salt, and black pepper. Mix thoroughly to ensure each piece is evenly coated. Allow the chicken to marinate for 10 to 15 minutes to develop flavor and improve texture.
- Fry Chicken: Heat vegetable oil in a large skillet over medium-high heat until hot. Fry the marinated chicken pieces in batches, being careful not to overcrowd the pan. Cook each batch for about 4 to 6 minutes, turning occasionally, until the chicken turns golden brown and crispy. Once cooked, transfer the chicken to paper towels to drain excess oil.
- Make Sauce: Using the same skillet, remove excess oil leaving about 1 tablespoon. Add sesame oil and heat over medium heat. Sauté minced garlic, ginger, and dried red chilies or crushed red pepper flakes for 1 to 2 minutes until fragrant. Add tomato ketchup, soy sauce, chili garlic sauce, vinegar, and sugar or honey. Stir well and let the sauce simmer for 2 to 3 minutes. Add water as needed to adjust consistency.
- Combine Chicken and Sauce: Return the fried chicken pieces to the skillet with the sauce. Toss thoroughly to coat each piece evenly. Let the chicken simmer in the sauce for an additional minute to absorb flavors.
- Garnish and Serve: Remove from heat and garnish the dish with sliced green onions and toasted sesame seeds. Optionally, sprinkle thin strips of fried onion or bell pepper for extra crunch. Serve immediately while hot and enjoy your spicy dragon chicken.
Notes
- For juicier chicken, use boneless, skinless thighs instead of breasts.
- Adjust the number of dried red chilies or use crushed red pepper flakes according to your spice tolerance.
- Use high smoke point oils such as canola, peanut, or vegetable oil for frying to prevent burning.
- The sauce can be adjusted in sweetness or tanginess by modifying the amount of sugar or vinegar.
- Leftover chicken can be reheated gently on the stovetop but may lose some crispiness.
Keywords: Spicy chicken, Crispy chicken, Chinese chicken recipe, Dragon chicken, Fried chicken, Spicy sauce, Garlic ginger chicken
