Spicy Dragon Chicken
Spicy Dragon Chicken is a dish that packs a punch with bold flavors and a satisfying crunch. It’s all about tender chicken pieces coated in a crispy batter, tossed in…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Spicy Dragon Chicken is a dish that packs a punch with bold flavors and a satisfying crunch. It’s all about tender chicken pieces coated in a crispy batter, tossed in a fiery sauce made with chili, garlic, and a touch of sweetness. The bright red color and sticky glaze make it as fun to look at as it is to eat.
I love making Spicy Dragon Chicken when I want something exciting and spicy but still easy to put together. The mix of heat and a little sweetness always wins over everyone at the table, and the crispy edges keep things interesting in every bite. I usually make extra sauce because it’s perfect for dipping or drizzling over rice.
One of my favorite ways to enjoy this dish is with a side of steamed vegetables and fluffy white rice to balance out the spice. It’s a great meal for sharing with friends or family, especially when someone asks for something flavorful and a little bit daring. This dish always brings a lively vibe to dinner, and I find myself going back for seconds more often than I should!
Key Ingredients & Substitutions
Chicken: Boneless chicken breast or thigh works well here. Thigh gives juicier, more tender bites, but breast is leaner if you prefer. Cut into thin strips for quick frying and a good crispy texture.
Flours: Cornflour and all-purpose flour mix creates a light, crispy coating. You can swap all-purpose flour with rice flour for an even crispier result or gluten-free option.
Dried Red Chilies: These add smoky heat and flavor. If you want less heat, reduce the quantity or remove seeds. Fresh chili can be used but dried brings special aroma.
Sauce Ingredients: Soy sauce and chili garlic sauce form the base of the spicy glaze. If chili garlic sauce is unavailable, sriracha or hot sauce works too. Sweetness from sugar or honey balances the heat nicely.
How Do You Get Crispy Chicken That Stays Crunchy in Sauce?
The chicken’s crispiness is key but can get soggy quickly if not handled right. Here’s how to keep it crunchy:
- Coat the chicken well in the flour mix and egg to form a good batter that crisps up during frying.
- Fry the chicken in small batches to keep oil hot and chicken pieces separate. This prevents sogginess.
- Drain fried chicken on paper towels to remove excess oil.
- When adding chicken to sauce, toss quickly and gently. Cook just enough to coat without overcooking, which can soften the crust.
- Use the cornflour slurry to thicken the sauce quickly, so it clings to the chicken, creating a sticky coating without making it soggy.
These simple steps help keep your Spicy Dragon Chicken perfectly crispy and flavorful every time!
Equipment You’ll Need
- Deep frying pan or wok – perfect for frying chicken evenly and making the sauce.
- Mixing bowls – for coating the chicken and mixing the sauce ingredients easily.
- Slotted spoon or spider strainer – lets you lift fried chicken out without excess oil.
- Whisk or fork – helps blend the sauce ingredients and make the cornflour slurry smooth.
- Serving plate or shallow bowl – easy to toss the chicken with sauce and serve.
Flavor Variations & Add-Ins
- Swap chicken for tofu or paneer for a vegetarian spicy dragon dish that holds sauce well.
- Add bell peppers and sliced carrots for extra crunch and sweetness balancing the heat.
- Use honey instead of sugar in the sauce for a subtle floral sweetness.
- Include chopped peanuts or cashews for a nutty crunch that adds texture.
How to Make Spicy Dragon Chicken?
Ingredients You’ll Need:
For the Chicken:
- 500 grams boneless chicken breast or thigh, cut into thin strips
- 3 tablespoons cornflour
- 3 tablespoons all-purpose flour (maida)
- 1 teaspoon red chili powder
- ½ teaspoon black pepper powder
- Salt to taste
- 1 egg
- Oil for deep frying
For the Sauce:
- 8-10 dried red chilies
- 1 tablespoon ginger-garlic paste
- 1 small onion, sliced
- 1 small green bell pepper, chopped
- 2-3 spring onions, chopped (for garnish)
- Fresh cilantro (coriander) leaves for garnish
- 1 teaspoon roasted sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce or hot sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon vinegar
- 1 tablespoon sugar or honey
- ¼ cup water
- 1 teaspoon cornflour mixed with 2 tablespoons water (for slurry)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 15-20 minutes to cook. Total time needed is around 30-35 minutes, perfect for a quick yet flavorful meal.
Step-by-Step Instructions:
1. Prepare the Chicken:
In a mixing bowl, combine the chicken strips with cornflour, all-purpose flour, red chili powder, black pepper powder, salt, and egg. Mix everything well until the chicken pieces are fully coated.
2. Fry the Chicken:
Heat oil in a deep frying pan over medium heat. Deep fry the coated chicken pieces in small batches until they turn golden brown and crispy. Remove them with a slotted spoon and place on paper towels to drain excess oil.
3. Make the Sauce:
In a separate wok or large pan, heat 1-2 tablespoons of oil. Add the dried red chilies and sauté for a few seconds until fragrant. Next, add the ginger-garlic paste and cook until the raw smell disappears.
Add the sliced onions and chopped bell pepper. Stir-fry for 2-3 minutes until they become slightly tender but still crisp.
4. Combine Sauce Ingredients:
In a bowl, mix the soy sauce, chili garlic sauce, tomato ketchup, vinegar, sugar, and water. Pour this mixture into the pan with the vegetables. Bring it to a gentle simmer.
Slowly add the cornflour slurry, stirring constantly until the sauce thickens slightly and becomes glossy.
5. Toss Chicken in Sauce:
Add the fried chicken pieces into the sauce. Toss gently but thoroughly so each piece is coated well with the spicy sauce. Cook for another 2 minutes, letting the chicken soak in the flavors.
6. Garnish and Serve:
Turn off the heat and sprinkle chopped spring onions, fresh cilantro leaves, and roasted sesame seeds on top. Serve your Spicy Dragon Chicken hot with steamed rice or noodles.
Can I Use Frozen Chicken for Spicy Dragon Chicken?
Yes, you can use frozen chicken, but be sure to thaw it completely in the refrigerator overnight before cooking. This helps the chicken cook evenly and absorb the coating and sauce better.
How Can I Make This Dish Less Spicy?
To reduce the heat, decrease the number of dried red chilies used or remove their seeds before cooking. You can also use mild chili garlic sauce or reduce the amount of hot sauce in the recipe.
Can I Prepare Spicy Dragon Chicken in Advance?
While you can prepare the sauce and coat the chicken ahead of time, it’s best to fry and toss the chicken in the sauce just before serving to keep it crispy and fresh.
How Should I Store Leftovers?
Store leftover Spicy Dragon Chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan to preserve the sauce and avoid making the chicken soggy.