Description
Spice up your dinner routine with Dragon Chicken—a crispy, spicy, garlicky stir-fry that delivers bold flavor and quick cooking. This homemade Chinese food favorite comes together in under 30 minutes, perfect for midweek meals or Asian-inspired feasts.
Ingredients
For the Chicken:
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1 lb (450g) boneless chicken breast or thighs, sliced into thin strips
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1 egg
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3 tbsp cornstarch
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2 tbsp all-purpose flour
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Salt and pepper, to taste
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Oil, for shallow frying
For the Sauce:
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2 tbsp oil (for stir-frying)
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1 tbsp garlic, finely chopped
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1 tsp ginger, grated
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2–3 dried red chilies (adjust for heat)
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1 small red bell pepper, thinly sliced
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1 small green bell pepper, thinly sliced
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1/2 cup onion, sliced
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2 tbsp soy sauce
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1 tbsp red chili sauce
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1 tbsp tomato ketchup
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1 tbsp vinegar
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1 tsp sugar
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1/4 cup water
For Garnish:
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Green onions, chopped
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Sesame seeds
Instructions
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Batter the Chicken: In a bowl, whisk the egg with cornstarch, flour, salt, and pepper. Add chicken and toss to coat.
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Fry the Chicken: Heat oil in a skillet over medium heat. Shallow fry chicken strips in batches until golden and crispy. Drain on paper towels.
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Sauté Aromatics: In a wok, heat 2 tablespoons of oil. Add garlic, ginger, and dried red chilies. Sauté until fragrant.
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Stir-Fry Veggies: Add bell peppers and onions. Stir-fry for 2–3 minutes until slightly tender but crisp.
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Make the Sauce: Stir in soy sauce, red chili sauce, ketchup, vinegar, sugar, and water. Simmer for 2–3 minutes.
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Combine: Return the fried chicken to the wok. Toss well to coat the chicken with the sauce.
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Serve: Garnish with green onions and sesame seeds. Serve hot with rice or noodles.
Notes
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Use chicken thighs for extra juiciness.
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Double fry for crispier chicken.
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Swap chicken for tofu or cauliflower for a vegetarian version.
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Bake the chicken for a lighter alternative to frying.