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Dragon Chicken is a spicy Indo-Chinese favorite brimming with bold flavors and irresistible crunch. Crispy pan-fried chicken strips get tossed with sweet bell peppers, buttery cashews, and lots of garlic in a sticky, fiery red sauce that brings just the right sweet, tangy, and hot notes to every bite. Whether you are looking for a zingy appetizer or an exciting main dish, this recipe hits the spot and can be as fiery or mild as you like.
The first time I cooked Dragon Chicken I worried it would be too spicy for my family but it turned out perfectly balanced and even the kids licked their plates. Now we all look forward to the crunch of fresh cashews and that glaze of chili sauce.
Ingredients
- Egg: for tenderizing the chicken and binding the spices to the meat Choose free range or high quality if possible
- Low sodium soy sauce: brings savory depth without overpowering saltiness Bottled or high end brands both work
- Ginger powder, garlic powder, onion powder, paprika, and cayenne: build foundational warmth and flavor Go for fresh ground spices for peak punch
- Chicken thighs: juicy and flavorful use boneless skinless and trim any excess fat for best texture
- All purpose flour: for a light crisp coating Look for unbleached varieties for better taste
- Cornstarch: helps create that signature light crunch Choose a fresh box for fluffier breading
- Chili powder: adds a gentle heat and a lovely red color Test your brand's spice level as they can vary
- Canola or vegetable oil: ideal for crisping pan fry instead of deep fry for less mess
- Ketchup: brings sweetness and slight acidity Any brand works or use homemade for a richer flavor
- Honey: for sticky sweetness Local or raw honey will have the best flavor
- Oyster sauce: packs umami think of it as a secret depth booster Look for Chinese brands for authenticity
- Asian chili sauce such as Sambal Oelek: lets you choose your heat Use less for mild more for spicy
- Chinkiang or Chinese black vinegar: provides tang Sub with a mix of rice and balsamic vinegar in a pinch
- Toasted sesame oil: for nutty aroma and finishing touch Stick with pure dark toasted versions
- White onion and red bell pepper: both add crunch and natural sweetness Pick firm shiny veggies for best taste
- Fresh ginger and garlic: aromatics that make the whole dish pop Grate or mince right before cooking
- Unsalted cashews: for a buttery crunch Choose whole or halved and toast fresh for the best flavor
Step-by-Step Instructions
- Marinate the Chicken:
- Whisk together an egg soy sauce and all marinade spices in a big bowl or freezer bag and coat the sliced chicken well Let it soak while you prep everything else for thirty minutes or up to overnight in the fridge Bring chicken to room temperature before breading for even cooking
- Make the Sauce:
- Mix soy sauce ketchup honey oyster sauce chili paste black vinegar sesame oil and cornstarch in a bowl until smooth No lumps should remain Set aside this step can be done a day ahead
- Bread the Chicken:
- Combine flour cornstarch and chili powder in another large bag Lift chicken out of the marinade and blot off excess using paper towels then add to the flour mixture Toss and press the breading onto each piece so every strip is evenly coated
- Fry the Chicken:
- Heat a generous layer of oil in a wide nonstick skillet over medium high and work in small batches for max crispiness Lay chicken pieces out in a single layer turning halfway until cooked through about four minutes each Remove to a paper towel to drain between batches Add oil as needed
- Toast the Cashews:
- Spread cashews in a dry skillet over medium heat shaking the pan often until you see golden spots and they smell fragrant Set aside before they get too dark
- Stir Fry the Veggies:
- Add a drizzle of oil to the now empty skillet and get it nice and hot Toss in the onion and bell pepper stirring briskly for two minutes until they are still crisp but a bit tender Add grated ginger and minced garlic stirring just until aromatic only about thirty seconds
- Finish with Sauce and Combine:
- Rewhisk your sauce pour it over the veggies and bring the contents to a simmer Stir quickly as it thickens in less than a minute Add the fried chicken strips and toasted cashews and toss until everything is coated in the sticky fiery sauce
- Serve and Garnish:
- Top with a generous sprinkle of toasted sesame seeds and chopped green onions Serve hot for max crisp and flavor
Pin
My favorite part of this dish is the burst of flavor from the ginger and the crunch of the toasted cashews They remind me of family nights when everyone fought over the last piece right out of the skillet We always save a little bowl of extra cashews for snacking while cooking
Storage Tips
This dish is at its crispiest straight from the skillet Serve right away if you care about texture Leftovers keep for up to four days covered in the fridge They may lose their crispiness but the flavor is still on point Reheat gently in a skillet with a splash of oil for best results or use the microwave in short bursts stirring often
Ingredient Substitutions
No Chinkiang vinegar Mix half rice vinegar and half balsamic No oyster sauce Use hoisin for extra sweetness or soy sauce plus a touch of fish sauce Make it gluten free Substitute tamari for soy sauce and rice flour for all purpose flour Skip nuts if needed for allergies simply leave out the cashews Everything else remains delicious
Serving Suggestions
Dragon Chicken is showstopping on its own as an appetizer Try it with steamed jasmine rice or fried rice for a full meal Fresh shredded cabbage underneath can help soak up that extra sauce and adds crunch A side of simple stir fried greens makes it a feast
Cultural Note
While not traditional in either Indian or Chinese cuisine Dragon Chicken is a playful creation that blends Indian spice with Chinese technique It is especially popular in Indian restaurants that offer Chinese inspired dishes known as Indo Chinese cuisine A testament to how food evolves across cultures and how everyone ends up with something uniquely satisfying
Recipe FAQs
- → What makes Dragon Chicken spicy?
The heat comes from chili powder in the breading and Asian chili sauce mixed into the stir-fry sauce. You can adjust the spiciness by varying the amount of chili sauce or cayenne pepper used.
- → How do you keep the chicken crispy?
Pan frying the breaded chicken in batches and serving immediately keeps the crust crisp. If making ahead, add the chicken to the sauce just before serving to preserve texture.
- → Can I substitute the cashews?
Yes, you can use peanuts or leave out nuts entirely. Cashews add buttery richness and crunch, but the dish remains flavorful without them.
- → Is deep frying necessary for this dish?
No deep frying is needed. Shallow pan frying in a skillet delivers a crisp, golden crust with less oil and mess.
- → What are the best sides to serve?
Jasmine rice, fried rice, or even a crunchy noodle salad pair well with the saucy, flavorful chicken. Simple stir-fried greens also complement the dish nicely.
- → How should leftovers be reheated?
Reheat gently on the stovetop with a little oil to restore some crispness. The microwave also works but may soften the breading further.