Description
Spicy Dragon Chicken is a fiery Indo-Chinese delight featuring crispy fried chicken tossed in a flavorful sauce made with dried red chilies, garlic, ginger, bell peppers, soy sauce, and honey. This dish combines a perfect balance of heat, sweetness, and tanginess, making it an exciting main course ideal for serving with steamed rice or noodles.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 egg, lightly beaten
Dredging Mixture
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Frying Oil
- Oil for frying (enough for deep frying)
Sauce
- 2 tablespoons vegetable oil
- 3–4 dried red chilies
- 1 tablespoon garlic, minced
- 1 teaspoon ginger, minced
- ¼ cup chopped red bell pepper
- ¼ cup chopped green bell pepper
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon chili garlic sauce (or more to taste)
- 1 tablespoon honey
- 1 teaspoon sesame oil
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Marinate Chicken: In a bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and the lightly beaten egg. Mix well to ensure all chicken pieces are coated and let it marinate briefly.
- Prepare Dredging Mix: In another bowl, whisk together cornstarch, all-purpose flour, salt, and black pepper. This dry mixture will give the chicken a crispy coating once fried.
- Coat Chicken: Dip each marinated chicken piece into the dry dredging mixture, ensuring a thorough and even coating on all sides.
- Deep Fry Chicken: Heat oil in a deep pan to about 350°F (175°C). Fry the coated chicken pieces in batches, avoiding overcrowding, until they turn golden and crispy, approximately 4-5 minutes per batch. Remove and drain on paper towels to remove excess oil.
- Make Sauce Base: Using a separate pan, heat 2 tablespoons vegetable oil over medium heat. Add dried red chilies, minced garlic, and minced ginger. Sauté for about 30 seconds until fragrant.
- Add Vegetables: Stir in chopped red and green bell peppers. Cook and stir for 2 minutes to slightly soften but maintain crunch.
- Add Sauces and Sweetener: Pour in 2 tablespoons soy sauce, 2 tablespoons ketchup, 1 tablespoon chili garlic sauce, 1 tablespoon honey, and 1 teaspoon sesame oil. Stir well and let the sauce simmer gently for 1–2 minutes to blend the flavors.
- Toss Chicken in Sauce: Add the fried chicken pieces to the pan with the sauce. Toss thoroughly so every piece is coated evenly. Cook together for an additional minute to meld flavors.
- Garnish and Serve: Remove from heat. Garnish with sliced green onions and sesame seeds. Serve hot alongside steamed rice or noodles for a complete meal.
Notes
- Adjust the spice level by increasing or reducing the amount of chili garlic sauce based on your tolerance for heat.
- For extra crispiness, consider double-frying the chicken pieces: fry once, rest briefly, then fry again for a crisp exterior.
- Using boneless chicken thighs instead of breasts can yield a juicier and more flavorful texture.
- Ensure the frying oil is at the correct temperature to avoid greasy chicken; too low, and the chicken will absorb excess oil.
- This dish pairs well with jasmine or basmati rice, as well as stir-fried noodles.
