Description
Spicy Dragon Chicken is a vibrant and flavorful Asian-inspired dish featuring crispy chicken strips coated in a sweet, tangy, and spicy sauce. Quick to prepare and cook, this stir-fry combines tender chicken with bell peppers, garlic, ginger, and a delicious homemade sauce, making it perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Coating
- 1 pound boneless, skinless chicken breasts or thighs, sliced into strips
- 2 tablespoons cornstarch
- 1 egg, beaten
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons oil, for frying
Vegetables and Garnish
- 1 red bell pepper, sliced
- 1 green onion, chopped
- 1 teaspoon sesame seeds (optional)
Sauce
- ¼ cup soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons sriracha or chili garlic sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- Prepare the chicken coating: In a bowl, mix the sliced chicken with cornstarch, beaten egg, salt, and black pepper until evenly coated, ensuring each piece is well covered for a crispy texture.
- Fry the chicken: Heat oil in a large skillet or wok over medium-high heat. Fry the chicken in batches, so they cook evenly without overcrowding, for about 4 to 5 minutes per batch until golden brown and cooked through. Remove the cooked chicken and set aside on a plate.
- Sauté aromatics and vegetables: Carefully remove excess oil from the pan, leaving a little for flavor. Sauté minced garlic and grated ginger for about 30 seconds until fragrant, then add sliced red bell pepper, stir-frying for 2 to 3 minutes until slightly tender but still crisp.
- Make the sauce: In a small bowl, combine soy sauce, honey (or brown sugar), sriracha, rice vinegar, and ketchup. Pour this sauce mixture into the pan with the vegetables and bring it to a simmer, stirring gently.
- Thicken the sauce: Stir in the cornstarch slurry and continue cooking for 1 to 2 minutes until the sauce thickens and becomes glossy.
- Combine chicken and sauce: Return the fried chicken pieces to the pan, tossing them in the sauce to coat evenly. Cook for an additional 1 minute to heat everything through and marry the flavors.
- Serve and garnish: Garnish the dish with chopped green onions and sesame seeds, if using. Serve hot over steamed rice, noodles, or wrapped in lettuce leaves for a complete meal.
Notes
- Adjust the amount of sriracha according to your preferred spice level.
- Serve this dish over steamed rice, noodles, or lettuce wraps to complete the meal.
- Ensure the chicken pieces are evenly coated with the egg and cornstarch mixture for maximum crispiness.
- Frying in batches prevents overcrowding, which helps keep the chicken crispy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
