Dragon Chicken

A vibrant, saucy Indo-Chinese chicken dish that combines crispy textures with a sweet-tangy-spicy sauce, perfect for family dinners and game days.

Prep Time 20

Cook Time 15

Total Time 35

Course Appetizer, Dinner, Main Course

Cuisine Indo-Chinese

Servings servings

Calories 450 kcal

1 lb Boneless, Skinless Chicken Breasts or Thighs Choose thighs for added moisture and tenderness.
¼ cup Cornstarch Helps achieve a crispy texture.
1 piece Egg White Enhances crispiness.
½ teaspoon Salt Essential for flavor.
½ teaspoon Black Pepper Adds warmth and depth.
as needed Vegetable Oil Use high smoke point oil like canola or peanut.
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 pieces Dried Red Chilies or Crushed Red Pepper Flakes Adjust based on spice preference.
½ 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.
¼ cup Water Use as needed to loosen the sauce.
as needed Sliced Green Onions Adds freshness.
as needed Toasted Sesame Seeds Enhances flavor.
as needed Thin Strips of Fried Onion or Bell Pepper Adds extra crunch.

Pat the chicken dry and cut into bite-sized pieces (about 1–1.5 inches). Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, then toss with the cornstarch.
In a small bowl, whisk the egg white until slightly frothy and mix into the chicken pieces so each piece gets a light, even coating.
Tip: Choosing thighs gives you juicier results; breast will be leaner but still tasty. If time allows, let the coated chicken rest for 10 minutes for a firmer crust.

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Aim for ~350°F (175°C) if using a thermometer.
Fry the chicken in batches to avoid crowding — about 3–4 minutes per side or until golden and crisp. Remove and drain on paper towels or a wire rack.
For an air-fryer: Arrange pieces in a single layer and spray lightly with oil, then air-fry at 400°F for 10–12 minutes, flipping once.
Tip: Don’t overcrowd; crowded pans steam the chicken instead of crisping it.

In a bowl mix together ketchup, soy sauce, chili garlic sauce, vinegar, sugar or honey, and 1/4 cup water. Adjust the chili garlic sauce and dried red chilies based on how spicy you want the final dish.
In the same skillet (wipe out excess oil, leaving the sesame oil), heat sesame oil and sauté minced garlic, ginger, and the dried chilies until fragrant (about 30 seconds).
Add thin strips of bell pepper or fried onions if you like them softer; add them later if you want retained crunch.
Pour in the sauce mixture and simmer gently for 1–2 minutes until it thickens slightly.
Tip: If you prefer a silkier sauce, blend briefly or whisk in a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and simmer until glossy.

Add the fried chicken back to the pan and toss to coat evenly, cooking for another 1–2 minutes to marry flavors.
Stir in sliced green onions and toasted sesame seeds.
Tip: Finish with a small drizzle of sesame oil for aromatic richness and a sprinkle of toasted sesame seeds for crunch.

Taste and adjust seasoning — add a pinch more sugar for sweetness, extra vinegar for more tang, or a dash of soy sauce for deeper umami.
For a saucier version, add a tablespoon or two of water or chicken stock and simmer gently until you hit desired consistency.

Use a kitchen thermometer to ensure chicken reaches 165°F (74°C) internally. If you prefer less oil, the chicken can be shallow-baked or air-fried.

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 4gSodium: 700mgFiber: 1gSugar: 10g

Keyword Comfort Food, Dragon Chicken, Indo-Chinese Cuisine, Quick Dinner, Spicy Chicken

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