Dragon Chicken

Save this recipe on:

Crispy, fiery, and bursting with bold Asian flavors—Dragon Chicken is a sensational Indo-Chinese dish that commands attention with its vibrant red glaze and spicy undertones. Thin strips of chicken are lightly battered and fried to golden perfection, then tossed in a sticky, sweet-spicy sauce infused with garlic, soy, and chili. Each bite delivers a crave-worthy contrast of crunchy texture and saucy heat, making it an irresistible crowd-pleaser.

Often found sizzling on hot plates at Indian-Chinese restaurants, Dragon Chicken isn’t just a dish—it’s an experience. Served alongside steamed rice or noodles, this recipe turns an ordinary dinner into an exotic feast. Whether you’re planning a weekend indulgence or an impressive dish for guests, Dragon Chicken satisfies both the eye and the appetite.

Why You’ll Love This Dragon Chicken

• Bold and spicy flavors with a balanced sweet kick.
• Crispy chicken texture coated in luscious sauce.
• Better than takeout and easy to make at home.
• Pairs beautifully with rice or noodles.
• Impressively restaurant-style yet budget-friendly.

---

Preparation Phase & Tools to Use

Before you begin, gather your essential tools to ensure the cooking process is smooth and stress-free:

• Wok or Deep Skillet – Crucial for stir-frying the chicken and evenly coating it with sauce.
• Mixing Bowls – Needed for marinating chicken and mixing batter.
• Tongs or Slotted Spoon – Ideal for handling the fried chicken without damaging the crispy coating.
• Whisk – Useful for blending the sauce until silky.
• Sharp Knife & Cutting Board – Prepping vegetables and slicing chicken strips requires precision.
• Paper Towels – For draining the fried chicken to keep it crispy.

Each tool plays an important role—from frying to sauce mixing—to maintain the authentic texture and flavor Dragon Chicken is known for.

---

Preparation Tips

Slice the chicken into thin, uniform strips to ensure quick and even cooking. Always pat the chicken dry before marinating to help the coating stick better. When frying, maintain medium-high heat so the chicken crisps up without becoming greasy. Don’t overcrowd the pan; fry in batches if needed to keep the oil temperature stable. For the sauce, prep all ingredients ahead of time—once you start stir-frying, things move fast. Finally, toss the chicken into the sauce just before serving to retain that satisfying crunch.

---

Ingredients for this Dragon Chicken Recipe

For the Chicken Marinade & Frying:

• 500g boneless chicken breast or thigh, thinly sliced into strips
• 2 tbsp cornflour
• 2 tbsp all-purpose flour
• 1 egg
• 1 tsp soy sauce
• 1/2 tsp black pepper
• Salt to taste
• Oil for deep frying

For the Sauce:

• 1 tbsp oil (for stir-frying)
• 1 tbsp garlic, finely chopped
• 1 tbsp ginger, finely chopped
• 2-3 dried red chilies
• 1/2 onion, sliced thinly
• 1/2 green bell pepper, thinly sliced (optional)
• 1/4 cup tomato ketchup
• 2 tbsp red chili sauce (adjust to taste)
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 1 tbsp brown sugar or honey
• 2 tbsp water (to adjust sauce consistency)
• Salt to taste

Garnish:

• Spring onions, sliced
• Sesame seeds (optional)

---

Step 1: Marinate the Chicken

In a mixing bowl, combine chicken strips with cornflour, all-purpose flour, egg, soy sauce, black pepper, and a pinch of salt. Mix well to coat each piece evenly. Let it sit for at least 20 minutes to allow the flavors to infuse and the coating to bind properly.

---

Step 2: Fry the Chicken

Heat oil in a deep skillet or wok over medium-high heat. Once hot, fry the marinated chicken strips in batches until they turn golden brown and crispy. Do not overcrowd the pan. Remove and drain on paper towels to maintain crispiness.

---

Step 3: Prepare the Sauce Base

In a clean wok or pan, heat 1 tablespoon of oil. Add the chopped garlic and ginger and stir-fry until fragrant. Add the dried red chilies and toss briefly until aromatic.

---

Step 4: Add Vegetables

Toss in the sliced onions and bell peppers (if using). Stir-fry on high heat for 1-2 minutes until they are slightly softened but still retain some crunch.

---

Step 5: Create the Dragon Sauce

Add ketchup, chili sauce, soy sauce, vinegar, and brown sugar or honey. Mix well. Pour in a couple of tablespoons of water to achieve your desired sauce consistency. Let the sauce simmer for 2-3 minutes until it thickens slightly and becomes glossy.

---

Step 6: Toss the Fried Chicken

Add the crispy fried chicken into the sauce and toss quickly to coat all pieces evenly. Stir-fry for 1-2 minutes on high heat to let the flavors meld without softening the chicken too much.

---

Step 7: Garnish and Serve

Turn off the heat. Sprinkle sliced spring onions and sesame seeds over the top. Serve hot with steamed jasmine rice, fried rice, or noodles for a satisfying Indo-Chinese meal.

---

Notes

Dragon Chicken is all about achieving that perfect balance—crispy chicken contrasted with a rich, spicy-sweet sauce. The real magic lies in preparing the sauce ahead of time and tossing the chicken just before serving. For a healthier version, you can air fry or bake the chicken, although traditional deep frying yields the best texture. Adjust the heat level by modifying the amount of chili sauce or red chilies to suit your spice tolerance.

---

Watch Out for These Mistakes While Cooking

• Overcrowding while frying: This drops the oil temperature, resulting in soggy rather than crispy chicken.
• Skipping the marination time: Without proper marination, the chicken won’t have flavor depth or texture.
• Overcooking the sauce: The sugars can burn quickly. Keep a close eye and stir frequently.
• Adding chicken too early: If tossed in too soon, the chicken will lose its crunch by the time it’s served.
• Wrong pan choice: Avoid small pans; a wok or wide skillet is best for even coating and high-heat stir-frying.

---

Storage Instructions

Store any leftover Dragon Chicken in an airtight container in the refrigerator for up to 2 days. The sauce will be absorbed more by the chicken over time, softening the texture. To reheat, use a pan over medium heat and add a splash of water to loosen the sauce. Avoid microwaving if you want to preserve as much crispiness as possible. It’s best enjoyed fresh.

---

Estimated Nutrition

Per Serving (based on 4 servings)

• Calories: ~420 kcal
• Protein: 28g
• Carbohydrates: 22g
• Fat: 25g
• Saturated Fat: 4g
• Sugars: 6g
• Sodium: 780mg
• Fiber: 1g

---

Frequently Asked Questions

How spicy is Dragon Chicken?

It has a medium to high spice level, but you can adjust it by reducing chili sauce or dried chilies.

Can I make Dragon Chicken ahead of time?

You can prepare the sauce and fry the chicken in advance, but combine them just before serving.

What’s the best cut of chicken to use?

Boneless thighs are juicier, but breasts work well if sliced thin and not overcooked.

Is this recipe gluten-free?

Not by default, but you can use gluten-free soy sauce and flour alternatives to make it suitable.

Can I bake instead of fry the chicken?

Yes, bake at 400°F (200°C) for 20–25 minutes or air fry for a lighter version.

What can I serve Dragon Chicken with?

Steamed rice, fried rice, Hakka noodles, or even inside lettuce wraps as an appetizer.

Can I double the sauce for extra flavor?

Absolutely, especially if you’re serving with rice or want it saucier. Just taste and balance it.

How long does it take to make Dragon Chicken?

With prep and cooking, it usually takes about 40–45 minutes total.

---

Conclusion

Dragon Chicken is an explosion of flavor and texture, making it one of the most beloved Indo-Chinese fusion dishes. With crispy golden strips of chicken wrapped in a tangy, spicy, and slightly sweet sauce, it’s a guaranteed hit for casual dinners or special occasions. With a few smart prep choices and careful cooking, you can master this restaurant-style dish right in your own kitchen.

---

Print

Save this recipe on: