Description
Dragon Chicken is a spicy and flavorful dish featuring tender breaded chicken stir-fried with vegetables and coated in a rich, tangy, and slightly sweet sauce. Perfect for spice lovers, this dish combines crispy fried chicken strips with a vibrant mix of cashews, bell pepper, and dried chilies in a deliciously thickened chili-garlic sauce.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless skinless chicken breast
- 1 large egg
- 2 tablespoons soy sauce, low-sodium
- 2 tablespoons chili paste
- 1 tablespoon ginger paste or grated ginger
- 2 teaspoons garlic paste or grated garlic
Breading
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ½ teaspoon black pepper
- Oil for frying (about 2 inches deep)
Stir Fry
- 1 tablespoon vegetable oil
- 1 cup cashews, unsalted
- 1 red bell pepper, thinly sliced
- ½ red onion, thinly sliced
- 3 dried red chilis
- Sliced green onions for garnish
Sauce
- ¼ cup ketchup
- ¼ cup soy sauce, low-sodium
- 2 tablespoons chili paste
- 2 teaspoons garlic paste or grated garlic
- 2 teaspoons ginger paste or grated ginger
- 2 teaspoons sugar
- 2 teaspoons rice vinegar
- 1 teaspoon cornstarch
Instructions
- Prepare the chicken: Cut 1 pound boneless skinless chicken breast into ½-inch by 2-inch strips. Place the chicken strips into a sealable bag or large bowl.
- Make the marinade: Whisk together 1 large egg, 2 tablespoons soy sauce, 2 tablespoons chili paste, 1 tablespoon ginger paste, and 2 teaspoons garlic paste. Pour the marinade over the chicken, cover or seal, and let it marinate for 30 minutes.
- Prepare the breading: In a separate bowl, combine ½ cup all-purpose flour, ¼ cup cornstarch, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon ground ginger, and ½ teaspoon black pepper. Mix thoroughly.
- Heat oil for frying: In a large skillet, heat about 2 inches of oil over medium-high heat until hot but not smoking. Test readiness by dipping a wooden skewer and checking for bubbling.
- Bread and fry chicken: Remove the chicken from marinade and coat each piece evenly in the breading mixture. Fry the chicken in batches for 4-5 minutes per batch, turning to brown evenly. Drain cooked chicken on paper towels and set aside. Remove frying oil from pan or use a new pan for the next step.
- Cook vegetables and cashews: Heat 1 tablespoon vegetable oil over medium-high heat. Add 1 cup unsalted cashews, 1 thinly sliced red bell pepper, ½ thinly sliced red onion, and 3 dried red chilis. Stir frequently and cook until vegetables are tender, about 5 minutes.
- Prepare the sauce: Whisk together ¼ cup ketchup, ¼ cup low-sodium soy sauce, 2 tablespoons chili paste, 2 teaspoons garlic paste, 2 teaspoons ginger paste, 2 teaspoons sugar, 2 teaspoons rice vinegar, and 1 teaspoon cornstarch until smooth.
- Combine and cook: Add the fried chicken back into the pan with vegetables. Pour the sauce over the mixture and cook while stirring continuously until the sauce thickens and coats the chicken and vegetables well.
- Garnish and serve: Remove from heat, garnish with sliced green onions, and serve immediately.
Notes
- Marinate the chicken for at least 30 minutes but not longer than 2 hours to maintain texture and flavor balance.
- To check if oil is ready for frying, dip a wooden skewer into the oil; bubbles should form immediately without the oil smoking.
- Fry chicken in batches to avoid overcrowding the pan, which can make the coating soggy.
- Use low-sodium soy sauce to keep sodium levels moderate.
- Adjust the amount of chili paste depending on your heat preference.
- Serve with steamed rice or noodles for a complete meal.
