Spicy Dragon Chicken with Crispy Chicken and Bold Sauce

Dragon Chicken is the kind of dish that grabs your attention right from the first bite—spicy, saucy, and coated in that irresistible sticky glaze that clings to every crispy strand of chicken. Spicy Dragon Chicken: Quick Indo-Chinese Meal brings this fiery restaurant favorite straight to your home kitchen, minus the wait or takeout cost.

This dish combines the best of both worlds—Indian-style spice with classic Chinese stir-fry flair. Think tender strips of chicken, lightly battered and fried until golden, then tossed in a bold, aromatic sauce packed with garlic, soy, chili, and just enough sweetness to balance the heat.

Perfect for weeknights or when you’re craving something fast and exciting, this one-pan meal is a surefire crowd-pleaser. With every bite bursting with crunch, heat, and tangy flavor, it’s comfort food with serious attitude.

Ingredients Overview

Spicy Dragon Chicken doesn’t need fancy ingredients, but every element plays a role in delivering its signature punch. Here’s what you’ll need:

Chicken: Boneless, skinless chicken breast or thighs, sliced into thin strips. Thighs are juicier, but breasts work great if cut properly. The key is coating and flash-frying for that crispy bite.

Cornflour & All-Purpose Flour: A combo of the two creates a light, crisp crust. Cornflour adds crunch while the flour holds it together. You can also use rice flour for an extra crisp result.

Egg White: Helps the coating bind and puff slightly when fried. It also keeps the chicken tender inside.

Soy Sauce: Both for marinating and the sauce. Use light soy sauce for saltiness and a little dark soy for color and depth.

Garlic & Ginger: Fresh minced garlic and ginger are non-negotiable. They give that intense base flavor and are sautéed until fragrant for the sauce.

Green Chilies: Sliced thin for sharp, upfront heat. Adjust the quantity based on your spice tolerance.

Red Chili Sauce & Tomato Ketchup: A classic Indo-Chinese pairing. The chili sauce brings heat while the ketchup balances it with tang and sweetness.

Vinegar: A splash of white vinegar or rice vinegar lifts the sauce with acidity and keeps it from feeling too heavy.

Sugar: Just a small pinch rounds out the flavors and enhances the glaze.

Bell Peppers: Optional, but they add crunch and color. Use red or green, cut into thin strips.

Spring Onions: Chopped and stirred in at the end for a fresh bite and classic street-food finish.

Oil: For deep-frying or shallow frying. Use a neutral oil like sunflower or canola.

Step-by-Step Instructions

1. Marinate the chicken: In a mixing bowl, add 500g of chicken strips, 2 tablespoons cornflour, 1 tablespoon all-purpose flour, 1 egg white, 1 teaspoon soy sauce, and a pinch of salt. Toss well until each piece is coated. Let it rest for 10–15 minutes while you prep the sauce.

2. Fry until crisp: Heat oil in a deep pan or wok. Once hot, fry the chicken in small batches until golden brown and crispy—about 3–4 minutes per batch. Drain on paper towels. Don’t overcrowd the pan or the chicken will steam instead of crisp.

3. Make the sauce base: In a clean wok, heat 1 tablespoon of oil. Add 1 tablespoon minced garlic, 1 tablespoon minced ginger, and 2–3 chopped green chilies. Stir-fry for 30–60 seconds until aromatic.

4. Add the sauces: Stir in 2 tablespoons red chili sauce, 2 tablespoons ketchup, 1 tablespoon soy sauce, and 1 tablespoon vinegar. Add a pinch of sugar. Let the mixture bubble for a minute.

5. Add optional veggies: If using bell peppers, toss them in now and stir-fry for another minute to soften slightly while retaining some crunch.

6. Coat the chicken: Add the fried chicken to the sauce and toss vigorously until every piece is coated in the sticky glaze. This should only take 2–3 minutes on medium-high heat.

7. Finish with freshness: Turn off the heat and sprinkle with chopped spring onions.

Serve immediately to enjoy the crisp exterior and spicy, tangy glaze at its best.

Avoid overcooking the chicken during frying—it should be golden, not hard. Also, don’t let the sauce over-reduce before adding the chicken or it may turn too thick and sticky.

Tips, Variations & Substitutions

If you like it hotter, add more green chilies or a teaspoon of red chili flakes during the sauce step. For a milder version, reduce the chili sauce and increase ketchup.

To make it gluten-free, use gluten-free soy sauce and substitute the flour with rice flour or a gluten-free blend.

For extra crunch, toss in a handful of toasted sesame seeds or crushed roasted peanuts before serving.

You can skip deep-frying and air-fry or pan-fry the chicken with less oil—it won’t be as crispy but still delicious.

Want to make it saucier? Add a few tablespoons of water or chicken broth to loosen the sauce before adding the chicken.

Serving Ideas & Occasions

Dragon Chicken is best served fresh and hot, ideally with steamed jasmine rice or egg fried rice. For a lighter option, serve over stir-fried noodles or alongside sautéed greens.

It makes a great appetizer for gatherings or a bold main course for Indo-Chinese night at home. Pair it with dishes like Hakka noodles, fried rice, or chili garlic noodles for a full meal.

Drinks that pair well include lime soda, iced tea, or a cold lager to cut through the spice.

This dish is perfect for casual weekends, parties, or when you want something bold and fast that doesn’t taste like a shortcut.

Nutritional & Health Notes

Dragon Chicken is high on flavor and crispness, thanks to the frying process and rich sauce. If you’re looking to reduce oil content, try air-frying or shallow-frying instead of deep-frying.

Chicken breast is leaner, but chicken thighs provide more flavor and juiciness. The sauce is bold but manageable in portion—feel free to adjust salt and sugar to suit dietary needs.

Using fresh garlic, ginger, and chilies not only builds flavor but may support digestion and metabolism. Bell peppers add a boost of vitamin C and color.

Balance your meal with a side of steamed vegetables or a fresh cucumber salad for a lighter touch.

FAQs

1. Can I use frozen chicken strips?
Yes, just thaw completely and pat dry before marinating. This helps the coating stick and crisp properly.

2. Is there a baked or air-fryer version?
Absolutely. Toss the marinated chicken in a little oil and bake at 425°F for 20–25 minutes, flipping halfway. Air-fry at 390°F for 15 minutes until golden.

3. Can I prep this ahead of time?
You can fry the chicken and store it separately. Reheat in the oven or air fryer for crispness, then toss in fresh sauce just before serving.

4. What’s the best substitute for red chili sauce?
Use sriracha, hot garlic sauce, or a mix of chili paste and ketchup for a similar heat and sweetness.

5. How do I make it vegetarian?
Substitute chicken with paneer, tofu, or cauliflower florets. Prepare the same way—coat, fry, and toss in the sauce.

6. Why is my chicken soggy after frying?
This happens when the oil isn’t hot enough or the chicken is overcrowded. Fry in batches and drain on paper towels to keep it crisp.

7. Can I make it saucier for rice?
Yes! Add a splash of water or broth after adding the sauces to loosen the glaze before tossing in the chicken.

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