Dragon Chicken is a spicy, flavorful Indo-Chinese dish known for its crispy chicken coated in a rich, tangy sauce and perfectly balanced with crunchy vegetables and cashews. It’s a crowd-pleaser that combines the best of Asian flavors with a delightful kick of heat. This recipe ensures tender chicken and a vibrant sauce, all in one skillet, making it an ideal choice for a weeknight dinner that feels special yet comes together quickly.
Ingredients:
For the Marinade:
- ¼ cup cornstarch
- 2 tablespoons chili garlic sauce
- 1 tablespoon soy sauce
- 1 large egg
- 1 teaspoon fresh ginger, grated
- Pinch of salt and pepper
- 1 lb boneless chicken thighs, cut into strips
- ¼ cup vegetable oil (for frying)
For the Stir-Fry:
- ¼ cup water
- ¼ cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon Sriracha
- 1 tablespoon cornstarch
- ½ teaspoon sugar
- ¼ cup cashews
- 1 large onion, thinly sliced
- 1 green bell pepper, deseeded and finely chopped
- 4 green onions, chopped
- 1 tablespoon garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Instructions:
- Marinate the Chicken: In a mixing bowl, whisk together cornstarch, chili garlic sauce, soy sauce, egg, grated ginger, salt, and pepper. Add the chicken strips and toss until evenly coated. Let it marinate for 15 minutes.
- Sauté the Chicken: In a spacious skillet or wok, warm up vegetable oil over medium-high heat.Add the marinated chicken in batches, frying until golden and crispy on the outside. Remove the chicken from the pan and set aside on paper towels to drain.
- Prepare the Sauce: In a small bowl, whisk together water, ketchup, soy sauce, chili garlic sauce, Sriracha, cornstarch, and sugar until well combined.
- Sauté the Vegetables: If necessary, drizzle in a bit more oil into the same skillet.Stir-fry the garlic, ginger, sliced onion, and green bell pepper for 2-3 minutes until fragrant and slightly softened.
- Combine Chicken and Sauce: Add the cooked chicken back into the skillet along with the cashews. Add the sauce blend, stirring constantly until it thickens and envelops the chicken, which should take around 2 minutes.
- Garnish and Serve: Remove from heat, garnish with chopped green onions, and serve hot. Dragon Chicken pairs wonderfully with steamed rice or noodles.
Conclusion:
This Fiery Dragon Chicken Stir-Fry is the ultimate fusion of spice and crunch, offering tender chicken coated in a bold sauce. Quick to make and packed with flavor, it’s a sure hit for spice lovers and a delightful addition to any meal rotation.
Fiery Dragon Chicken Stir-Fry
A crispy, spicy stir-fried chicken dish with aflavorful, tangy sauce and crunchy vegetables, perfect for an easy and boldweeknight meal.
Ingredients
For the Marinade:
- ¼ cup cornstarch
- 2 tablespoons chili garlic sauce
- 1 tablespoon soy sauce
- 1 large egg
- 1 teaspoon fresh ginger grated
- Pinch of salt and pepper
- 1 lb boneless chicken thighs cut into strips
- ¼ cup vegetable oil for frying
For the Stir-Fry:
- ¼ cup water
- ¼ cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon Sriracha
- 1 tablespoon cornstarch
- ½ teaspoon sugar
- ¼ cup cashews
- 1 large onion thinly sliced
- 1 green bell pepper deseeded and finely chopped
- 4 green onions chopped
- 1 tablespoon garlic cloves minced
- 1 tablespoon fresh ginger grated
Instructions
- Marinate the Chicken: In a mixing bowl, whisk together cornstarch, chili garlic sauce, soy sauce, egg, grated ginger, salt, and pepper. Add the chicken strips and toss until evenly coated. Let it marinate for 15 minutes.
- Sauté the Chicken: In a spacious skillet or wok, warm up vegetable oil over medium-high heat. Add the marinated chicken in batches, frying until golden and crispy on the outside. Remove the chicken from the pan and set aside on paper towels to drain.
- Prepare the Sauce: In a small bowl, whisk together water, ketchup, soy sauce, chili garlic sauce, Sriracha, cornstarch, and sugar until well combined.
- Sauté the Vegetables: If necessary, drizzle in a bit more oil into the same skillet. Stir-fry the garlic, ginger, sliced onion, and green bell pepper for 2-3 minutes until fragrant and slightly softened.
- Combine Chicken and Sauce: Add the cooked chicken back into the skillet along with the cashews. Add the sauce blend, stirring constantly until it thickens and envelops the chicken, which should take around 2 minutes.
- Garnish and Serve: Remove from heat, garnish with chopped green onions, and serve hot. Dragon Chicken pairs wonderfully with steamed rice or noodles.