Highlight
Dragon chicken brings an explosion of spicy, sweet, and tangy flavors all in one sizzling bite. Crunchy golden chicken chunks lock in loads of flavor, while bell peppers, toasty cashews, and plenty of garlic get tossed together in that sticky and hot red sauce. You control the heat here—keep it mellow or turn it all the way up. Serve as an exciting meal or as the main event for your next gathering. Either way, this one disappears fast.
The first time I made dragon chicken, I worried it’d blow my family’s heads off with heat. Instead, everyone raved, even the kids couldn’t get enough. Now we all crave those browned cashews and the glossy spicy sauce on the weekends.
Lively Ingredients
- Unsalted cashews: they bring a buttery crunch Try toasty and whole or in big pieces for max flavor
- Fresh ginger and garlic: finely grate right before you cook for the best punch of savor and aroma
- White onion and red bell pepper: pick the shiniest, firmest veggies Tossed in at the end to keep some snap
- Toasted sesame oil: gives a deep, nutty smell Drizzle at the very end for a boost
- Chinkiang (black) vinegar: for a sharp tang If you don't have it, mix equal rice and balsamic vinegars
- Asian chili paste like Sambal Oelek: add as much as you dare for the spice level you want
- Oyster sauce: gives a punchy, bold note That’s your secret for deeper flavor
- Honey: sticky and sweet Local is extra tasty
- Ketchup: adds sweetness plus a little tang Any brand or even homemade
- Canola or veg oil: pick what you like best These pan-fry the chicken nicely
- Chili powder: gives extra color and just the right heat Check how spicy your jar is
- Cornstarch: gets chicken extra crisp Make sure it’s fresh for the best texture
- All-purpose flour: choose unbleached for extra flavor Makes the outside golden-crisp
- Chicken thighs: boneless, skinless, trimmed They stay juicy and flavorful
- Ginger powder, garlic powder, onion powder, paprika, cayenne: freshly ground for richer flavor Layers warmth and sweetness
- Low sodium soy sauce: balances salty flavor without going overboard Any bottle works
- Egg: softens chicken and helps seasoning stick Go for free range if you can pick
Simple How-To Steps
- Serve and Top:
- Spoon onto plates, toss over toasted sesame seeds, plus plenty of chopped green onions. Eat it hot for all the flavor and crunch.
- Bring Together and Sauce:
- Give the sauce another whisk, pour it in with your veggies, and let everything bubble. As it thickens (it won’t take long), fold in the crunchy chicken pieces and roasted nuts. Give everything a good toss in the sticky sauce.
- Stir Fry Veggies:
- Now, into your hot empty skillet, splash a bit of oil. Drop in the peppers and onions, cook while tossing quickly so they turn slightly tender but still hold a crunch, about two minutes. Toss in ginger and garlic, stir for just half a minute until super fragrant.
- Toast Cashews:
- In a dry pan over medium heat, keep shaking or stirring your cashews. Pull them when they’re toasty golden and you can smell the nuttiness. Don’t let ’em burn.
- Pan Fry Chicken:
- Pour enough oil in your biggest nonstick pan, heat it up over medium-high. Lay chicken out in a single layer, don’t crowd. Flip them halfway—about four minutes per side. After each round, drain on paper towels. Add more oil if you need to for the next batch.
- Bread Chicken:
- In a large bag, shake together flour, a bit of chili powder, and cornstarch. Pull chicken out of its marinade, use paper towels to dab leftovers off. Drop into the bag and toss around till coated. Press the breading on so it sticks everywhere.
- Make Sauce:
- Mix ketchup, honey, sesame oil, soy sauce, oyster sauce, chili paste, cornstarch, and vinegar in a bowl until it’s all smooth with no clumps. Do this ahead to save time.
- Marinate Chicken:
- Beat the egg, soy sauce, and spices in a bowl or zip bag. Coat sliced chicken with it and stash in the fridge at least thirty minutes, or all night if planning ahead. Take out to room temp before you coat it for frying.
Highlight
Honestly, it’s the kick of ginger and the snap of hot cashews that keep me coming back. We always save a few extra nuts on the side—everyone snacks while the chicken fries. Takes me right back to lively family dinners where everyone tried to sneak one more cashew out of the pan.
Keeping it Fresh
Best eaten right out of the skillet if you love that crispy bite. For leftovers, drop them into a covered dish in the fridge—they’ll keep about four days. Chicken softens some but stays tasty. Warm them up gently in a skillet with a little oil, or use your microwave and stir after every quick burst.
Swaps and Options
If you're short on black vinegar, mix equal rice and balsamic. Out of oyster sauce? Sub in hoisin for a sweeter edge or mix soy sauce plus a splash of fish sauce in a pinch. Making it gluten free? Use tamari instead of soy and swap rice flour for regular flour. If nuts are a worry, skip the cashews—everything else still holds up.
Serving Ideas
This one's bold enough to serve alone as a starter. Want a full meal? Spoon it over jasmine rice or any fried rice. For more crunch and to help soak up the sauce, try a pile of shredded raw cabbage underneath. Pair with simple stir-fried greens for a show-off meal.
About the Dish
This isn’t a classic Chinese or Indian dish but a cool blend made famous in Indian spots that offer Chinese-style menus—what folks call Indo-Chinese. It’s a fun way to show how cooks grab ideas from different places and come up with something really craveable.
Recipe FAQs
- → Why is Dragon Chicken so spicy?
It’s all about the chili powder in the coating and the Asian chili sauce mixed in the sauce. If you want it milder or hotter, just play with the amounts of chili sauce or cayenne you use.
- → How do you keep chicken crunchy?
Crisp breaded chicken by pan-frying each batch. Dish it up right away. If you’re prepping in advance, hold off on the saucing until you’re ready to eat for the best crunch.
- → Can you swap the cashews for something else?
Sure, use peanuts or even skip the nuts. Cashews give a nice buttery texture and crunch, but you’ll still have great flavor without them.
- → Need to deep fry for this meal?
Skip the deep fryer. Just shallow pan-fry in your skillet and you’ll have golden, crispy chicken with less fuss and oil.
- → What goes best on the side?
Try jasmine rice, fried rice, or even some crunchy noodle salad to go along. Simple green stir-fry works really well too with this bold chicken.
- → How do you warm up leftovers?
Pop leftovers on the stove with a bit of oil to get some crunch back. The microwave does the trick if you’re in a hurry, but the crust might get a little soft.