Our Best Dragon Chicken Recipe: A Fiery Indo-Chinese Favourite

Are you looking for a recipe that delivers an irresistible combination of fiery heat, a satisfying crunch, and a sweet yet tangy glaze? A dish that can transport the buzz of a top-notch restaurant directly to your home? If so, then we are delighted to share with you our definitive Dragon Chicken recipe. This is so much more than just a simple dinner; it’s a full sensory experience. Picture the sizzle of crisp chicken in a searing wok, the deep crimson hue of the sauce, and that first unforgettable bite that makes your taste buds dance. It’s time to move beyond mundane meals and join us on a culinary journey that is both surprisingly straightforward and utterly delicious.

This dish is a shining star of Indo-Chinese cooking, representing a marvellous fusion of Indian spice palettes and Chinese culinary methods. It’s a creation that has captivated food lovers around the world, and today, we are going to show you precisely how to master it. So, pop on your apron, and let’s begin!

What Exactly is Dragon Chicken?

Dragon Chicken is a well-loved spicy Indo-Chinese chicken dish, celebrated for its distinctive taste and textural contrasts. The recipe consists of bite-sized morsels of chicken that are marinated, fried to a perfect golden crisp, and finally enrobed in a dynamic, flavour-forward sauce. The “dragon” in the name aptly suggests its spirited, spicy nature, which typically comes from a healthy dose of red chillies.

In contrast to other Indo-Chinese dishes that can sometimes lean heavily on soy sauce, Dragon Chicken presents a brighter, more zesty character. Its sauce is a masterful concoction of chilli paste, ketchup, vinegar, and a touch of sugar, which together create a perfect harmony of sweet, sour, and spicy elements. The dish is often finished with slivered cashew nuts and vibrant bell peppers, introducing further layers of texture and taste. Consider it the fiery, more refined cousin to the classic chilli chicken.

Why You’ll Love This Recipe

• Unforgettable Flavour: We have meticulously balanced the spicy, sweet, and tangy elements. Every mouthful is a flavour explosion that will keep you wanting more.
• Incredibly Crispy Texture: Our optional but highly recommended double-frying method ensures the chicken maintains an amazing crispness, even when coated in the luscious sauce.
• Restaurant-Quality at Home: There’s no need to order out when you can craft something even more delicious yourself. We break down every step, proving you can achieve professional-level results in your own kitchen.
• Perfectly Versatile: This dish shines as a spectacular fried chicken appetizer at a party or serves as a wonderfully satisfying main course with a side of rice or noodles.
• Customisable Heat: You are the master of the spice level. We’ll guide you on how to adjust the chillies to make it as gentle or as fierce as you desire.

Ingredients

• 500g boneless, skinless chicken breast, cut into 1-inch strips
• 1 large egg white
• 2 tablespoons cornflour
• Soy sauce
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon black pepper
• Vegetable oil
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 3-4 dried red chillies, broken
• 1 medium onion, thinly sliced
• 1 medium capsicum (bell pepper), any colour, thinly sliced
• 3 tablespoons red chilli paste or Sriracha
• 2 tablespoons tomato ketchup
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/4 cup roasted cashews
• Spring onions, chopped, for garnish

How to Make Dragon Chicken: A Step-by-Step Guide

We’ve organised this recipe into three easy-to-follow stages: getting the chicken ready, creating the signature sauce, and finally, combining everything for a spectacular finish. Follow these steps, and you’ll be astonished by what you can accomplish.

Step 1: Marinate and Coat the Chicken

The secret to succulent and crispy chicken lies in an excellent marinade. This initial step ensures every piece is perfectly seasoned from the inside out.

1. In a suitable bowl, mix the chicken strips with the egg white, cornflour, a splash of soy sauce, ginger-garlic paste, black pepper, and a pinch of salt.
2. Combine all the ingredients thoroughly, making sure each strip of chicken is completely coated. This light batter from the cornflour and egg white is what creates an exceptionally crispy crust when fried.
3. Set the chicken aside to marinate for at least 20-30 minutes, which gives the flavours ample time to infuse into the meat.

Step 2: Fry the Chicken to Golden Perfection

This is the part that delivers the signature crunch, a crucial element of a brilliant Dragon Chicken. For an exceptionally crisp result, we wholeheartedly endorse the double-fry technique.

1. In a wok or a deep pan, heat about 2-3 inches of vegetable oil over a medium-high flame. The oil is ready when a tiny fleck of batter sizzles instantly upon contact.
2. Gently lower the marinated chicken pieces into the hot oil one by one, taking care not to overcrowd the pan. You may need to fry in several batches.
3. Fry for 3-4 minutes, until the chicken turns a light golden shade and is cooked through. Use a slotted spoon to transfer it to a wire rack to allow excess oil to drain.
4. For Extra Crispy Chicken (Optional): After frying all the chicken, turn the heat up to high. Plunge the chicken back into the hot oil for a second, very brief fry (around 60 seconds). This flash-fry makes it incredibly crisp and a deeper golden brown. Return it to the wire rack to drain.

Step 3: Prepare the Fiery Dragon Sauce

Now that the chicken is perfectly crisp, it’s time to concoct the vibrant and zesty sauce that lends the dish its iconic name. This part happens quickly, so it’s wise to have your ingredients measured and ready.

1. In a clean wok or a large pan, warm 2 tablespoons of oil over medium-high heat.
2. Toss in the chopped garlic, ginger, and broken dried red chillies. Stir-fry for approximately 30 seconds until their aroma is released, but be careful not to let the garlic burn.
3. Next, add the sliced onions and capsicum. Continue to stir-fry for 2-3 minutes until they begin to soften but retain a pleasant bite.
4. In a separate small bowl, combine the red chilli paste, tomato ketchup, rice vinegar, a dash of soy sauce, and sugar, whisking them together to form the sauce base.
5. Pour this sauce mixture into the wok with the vegetables. Stir everything together and let it come to a gentle simmer, cooking for 1-2 minutes as the sauce thickens slightly.

Step 4: Combine and Serve

We’ve reached the final, exciting moment where all the components unite. Quick timing is essential here to ensure the chicken stays as crispy as possible.

1. Introduce the fried chicken pieces and roasted cashews into the wok with the simmering sauce.
2. Swiftly but gently toss everything together, ensuring the chicken is beautifully and evenly coated. This should only take about a minute; the aim is to coat, not to let it soak.
3. Garnish with a generous scattering of chopped spring onions.
4. Serve your homemade Dragon Chicken straight away, while it is still wonderfully hot and crisp.

Serving Suggestions and Variations

Our Dragon Chicken is remarkably adaptable. You can present it as a standalone appetizer, where it is guaranteed to be the highlight of any get-together. To turn it into a full meal, it pairs beautifully with steamed jasmine rice, egg-fried rice, or simple chow mein noodles. The plainer sides offer a lovely counterbalance to the chicken’s bold, punchy flavours.

This recipe is a superb example of Asian fusion chicken, a culinary approach that artfully blends traditions from different countries to yield exciting new tastes. To delve deeper into the fascinating history of this cuisine, you might enjoy resources such as this article on the origins of Indo-Chinese food from the BBC. If you enjoy this style of cooking, we are confident you will also love our very popular Sweet Chili Chicken Recipe or our speedy Black Pepper Chicken, which is another brilliant option for a weeknight dinner.

FAQ

Your Next Favourite Chicken Dish Awaits

And there we have it—your complete blueprint for creating a truly sensational Dragon Chicken from scratch. We’ve guided you through each stage, from marinating the chicken to achieve deep flavour to crafting that impeccably balanced, fiery sauce. This recipe is a wonderful celebration of Asian fusion chicken, demonstrating that you don’t need to be a professional to produce food that is both visually stunning and incredibly tasty.

So, the next time you find yourself yearning for something bold, crisp, and deeply satisfying, we hope this recipe comes to mind. It’s ideal for a special weekend meal, a fun “fakeaway” evening, or as a show-stopping appetizer at your next gathering. Give our Dragon Chicken recipe a go, and please do share your results with us in the comments section below. We look forward to hearing all about it!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 500g boneless, skinless chicken breast, cut into 1-inch strips
• 1 large egg white
• 2 tablespoons cornflour
• A splash of soy sauce (for marinade)
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon black pepper
• Pinch of salt
• Vegetable oil, for frying
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 3-4 dried red chillies, broken
• 1 medium onion, thinly sliced
• 1 medium capsicum (bell pepper), thinly sliced
• 3 tablespoons red chilli paste or Sriracha
• 2 tablespoons tomato ketchup
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• A dash of soy sauce (for sauce)
• 1/4 cup roasted cashews
• Spring onions, chopped, for garnish

Instructions

1. Marinate Chicken: In a bowl, combine chicken strips, egg white, cornflour, a splash of soy sauce, ginger-garlic paste, black pepper, and salt. Mix well to coat each piece. Set aside to marinate for 20-30 minutes.
2. Fry Chicken: Heat vegetable oil in a wok. Working in batches, fry the chicken for 3-4 minutes until light golden and cooked through. Drain on a wire rack. For extra crispy chicken, fry a second time for 60 seconds on high heat.
3. Sauté Aromatics: In a clean wok, heat 2 tbsp of oil. Add chopped garlic, ginger, and dried red chillies. Stir-fry for 30 seconds until fragrant. Add the sliced onion and capsicum and cook for 2-3 minutes until they begin to soften.
4. Make the Sauce: In a small bowl, whisk together the red chilli paste, ketchup, rice vinegar, a dash of soy sauce, and sugar. Pour this mixture into the wok and let it simmer for 1-2 minutes to thicken slightly.
5. Combine and Serve: Add the fried chicken and roasted cashews to the sauce. Toss quickly and gently to coat everything evenly. Garnish with chopped spring onions and serve immediately.

Nutrition (per serving): Calories: 450, Carbs: 17 g, Protein: 45 g, Fat: 23 g