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DRAGON CHICKEN

Dragon Chicken is a fiery and flavorful Indo-Chinese dish. Crispy fried chicken pieces are tossed in a spicy and tangy sauce, often featuring a blend of chili peppers, ginger, garlic, and soy sauce. It's a popular appetizer or main course known for its bold flavors and satisfying crunch.

Prep Time
20 mins
Cook Time
20 mins
Servings: 6 Servings
Calories: 400 kcal
Course: Main Course
Cuisine: Indian-Chinese Fusion

Ingredients

Chicken Marinade:
  • 1 pound boneless skinless chicken breasts (or thighs), cut into bite-sized pieces
  • 1 tablespoon Ginger-Garlic Paste
  • 1 tablespoon soy sauce
  • 1 egg white
  • 1 tablespoon cornstarch
  • salt and pepper to taste
Sauce:
  • 2 tablespoons oil
  • 1 medium onion chopped
  • 1 green bell pepper chopped
  • 4-6 dried red chilies broken into pieces (adjust to your spice preference)
  • 1 inch ginger finely chopped
  • 4 cloves garlic minced
  • ¼ cup soy sauce
  • 2 tablespoons chili sauce or Schezwan sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • ¼ cup chopped green onions for garnish

Instructions

    Cup of Yum
  1. Marinate chicken: In a bowl, combine the chicken pieces with ginger-garlic paste, soy sauce, egg white, cornstarch, salt, and pepper. Mix well and marinate for at least 30 minutes, or preferably for a few hours in the refrigerator.
  2. Fry chicken: Heat oil in a deep fryer or large skillet over medium-high heat. Fry the marinated chicken pieces in batches until golden brown and crispy. Remove and drain on paper towels.
  3. Prepare sauce: Heat oil in a wok or large skillet over medium-high heat. Add the chopped onion and green bell pepper and sauté for 2-3 minutes, until slightly softened. Add the dried red chilies, chopped ginger, and minced garlic and sauté for another minute, until fragrant.
  4. Add sauce ingredients: Stir in the soy sauce, chili sauce (or Schezwan sauce), rice vinegar, and sugar. Bring the sauce to a simmer.
  5. Thicken sauce: Pour in the cornstarch slurry (cornstarch mixed with water) and cook, stirring constantly, until the sauce thickens.
  6. Toss chicken in sauce: Add the fried chicken pieces to the sauce and toss until they are evenly coated.
  7. Garnish and serve: Garnish with chopped green onions. Serve the Dragon Chicken hot.

Notes

  • Spice Level: Adjust the number of dried red chilies to your spice preference. You can also add chili flakes or hot sauce for extra heat.
  • Ginger and Garlic: Fresh ginger and garlic are essential for the flavor of this dish.
  • Cornstarch: The cornstarch in the marinade and sauce helps to create a crispy coating on the chicken and thicken the sauce.
  • Frying: Be careful when frying the chicken. Make sure the oil is hot enough before adding the chicken, and don't overcrowd the pan.

Nutrition Information

Calories 400kcal (20%) Carbohydrates 30g (10%) Protein 30g (60%) Fat 20g (31%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 400

% Daily Value*

Calories 400kcal 20%
Carbohydrates 30g 10%
Protein 30g 60%
Fat 20g 31%

* Percent Daily Values are based on a 2,000 calorie diet.