Name: Dragon Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Indo-Chinese
Ingredients: 500g boneless chicken breast, cut into thin strips; ½ cup all-purpose flour; ¼ cup cornstarch; 1 egg; 1 teaspoon soy sauce; ½ teaspoon salt; ½ teaspoon black pepper; Oil for deep frying; 1 tablespoon oil; 1 tablespoon ginger-garlic paste; 2–3 dried red chilies, broken into pieces; 1 small onion, sliced; 1 small capsicum (bell pepper), sliced; 2 tablespoons soy sauce; 1 tablespoon chili sauce; 1 tablespoon tomato ketchup; 1 tablespoon honey; ½ teaspoon black pepper; ½ teaspoon red chili powder (adjust to taste); ¼ cup water; 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry); 2 tablespoons chopped spring onions (for garnish); 1 teaspoon sesame seeds (for garnish)

Jump to Recipe

Prepare to ignite your taste buds with Dragon Chicken, a sensational Indo-Chinese dish that blends crispy fried chicken strips with a fiery, tangy, and just-sweet-enough sauce. If you love bold flavors and vibrant colors on your plate, this recipe brings restaurant-style Dragon Chicken right into your kitchen—a guaranteed crowd-pleaser for parties or cozy dinners at home!

Ingredients You’ll Need

Gathering the ingredients for Dragon Chicken couldn’t be easier, and each item plays its own unmistakable role—from the chicken’s crispy coating, to the punchy dried chilies, all the way to the sticky, glossy sauce. These simple staples will help you achieve layers of flavor, texture, and that irresistible look!

Chicken Strips: Using thinly sliced chicken ensures quick and even cooking, making the dish crisp and flavorful.
All-Purpose Flour: This forms the base of the crunchy coating for your chicken strips.
Cornstarch: Adds extra crispiness to the fried chicken and helps thicken the sauce later on.
Egg: Helps the flour and cornstarch stick to the chicken, creating a perfect batter.
Soy Sauce: Adds umami, savory depth both in the marinade and sauce.
Salt & Black Pepper: Essential for seasoning both the meat and the sauce, ensuring balance in every bite.
Oil for Deep Frying: Key for getting that golden, crave-worthy crunch.
Ginger-Garlic Paste: Pops up the flavor profile and gives the sauce a real Indo-Chinese flair.
Dried Red Chilies: Adds a smoky heat to the sauce, giving it an authentic Indo-Chinese kick.
Onion & Capsicum: Sliced veggies bring color and a bit of bite, rounding out the dish’s texture.
Chili Sauce: Offers heat and tang, contributing to that signature Dragon Chicken zing.
Tomato Ketchup: Brings a gentle sweetness and glossy finish to the sauce.
Honey: A touch of honey balances the heat and adds a subtle sweetness to the sauce.
Black Pepper & Red Chili Powder: Dial up the spice and fragrance with these aromatic powders.
Water & Cornstarch Slurry: Helps thicken the sauce to coat the chicken evenly.
Spring Onions & Sesame Seeds (For Garnish): The finishing touch for color and nutty crunch.

How to Make Dragon Chicken

Step 1: Marinate the Chicken

Start by mixing the chicken strips with soy sauce, salt, and black pepper in a bowl. This brief marination infuses each strip with savory flavor, ensuring every bite is seasoned from the inside out. A quick 10-minute rest is all it takes—just enough for the magic to begin!

Step 2: Prepare the Batter

In a fresh bowl, whisk together the all-purpose flour, cornstarch, and egg. Once smooth, add your marinated chicken strips. Make sure each piece is fully coated in this lush batter; this is your secret to that irresistible crunch Dragon Chicken is famous for.

Step 3: Fry the Chicken

Bring a pan of oil to medium heat—test with a little batter to see if it sizzles. Fry the coated chicken strips in batches, being careful not to overcrowd the pan. When each piece turns golden and crisp, transfer to paper towels to catch any extra oil. You’ll be amazed by how addictive these already look!

Step 4: Make the Sauce

Heat 1 tablespoon oil in a wok or large skillet, then add ginger-garlic paste and the dried red chilies. That heady aroma is your cue to toss in sliced onions and bell peppers. Stir-fry for about two minutes until softened just slightly—they should still retain color and crunch.

Step 5: Prepare & Thicken the Sauce

Now, pour in the soy sauce, chili sauce, ketchup, honey, black pepper, and red chili powder. Mix well—this is where the flavors deepen! Add the water and let it gently simmer. Finally, drizzle in your cornstarch slurry and stir until the sauce thickens enough to coat the back of a spoon.

Step 6: Coat the Chicken

Add the crispy fried chicken strips back into the pan. Toss thoroughly so each strip is enveloped in the luscious, spicy sauce. This toss is the moment when everything comes together for the ultimate Dragon Chicken!

Step 7: Garnish and Serve

Sprinkle generously with chopped spring onions and sesame seeds for a flourish of green and a pop of nutty, aromatic crunch. Serve it piping hot—Dragon Chicken is at its very best right off the stove!

How to Serve Dragon Chicken

Garnishes

A sprinkle of chopped spring onions and a scattering of sesame seeds instantly make your Dragon Chicken look restaurant-worthy. You can also add a few extra slices of raw chilies for those who seek an extra kick—the pops of color and fresh flavor will wow everyone at the table.

Side Dishes

Dragon Chicken pairs beautifully with fluffy fried rice or simple steamed jasmine rice—the sauce soaks right in, making every bite unforgettable. For a fun twist, serve it alongside garlicky noodles or even a cool cucumber salad to balance the heat.

Creative Ways to Present

For parties, try threading the saucy chicken strips onto skewers for easy finger food. Turn it into lettuce wraps with crisp romaine leaves, or spoon over crispy wonton chips for a unique appetizer. However you serve it, Dragon Chicken always steals the spotlight!

Make Ahead and Storage

Storing Leftovers

Allow leftover Dragon Chicken to cool completely before transferring to an airtight container. It will keep well in the refrigerator for up to 2 days, letting those flavors soak in even more. The sauce tends to thicken as it sits, making leftovers extra rich!

Freezing

If you want to freeze Dragon Chicken, store the fried chicken strips and sauce separately. The chicken can be frozen for up to a month, and the sauce can be frozen as well—just be sure to let them thaw and reheat individually before combining for best texture and taste.

Reheating

For the crispiest results, reheat the chicken strips in an oven or air fryer before tossing them in the sauce. If reheating fully assembled Dragon Chicken, a quick sauté in a hot pan will revive the flavors. Add a splash of water if needed to loosen the sauce.

FAQs

Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs add even more juiciness and flavor to Dragon Chicken. Just be sure to still cut them into thin strips for quick, even frying.

How spicy is Dragon Chicken?

Dragon Chicken shines with a medium heat level, largely thanks to the dried red chilies and chili sauce. Adjust the amount of red chili powder and sauces to tailor the spice to your taste.

Is Dragon Chicken gluten-free?

The classic recipe calls for all-purpose flour and soy sauce, which contain gluten. For a gluten-free version, use rice flour or a gluten-free blend and ensure your soy sauce is gluten-free as well.

Can I make this dish ahead for a party?

Definitely! Fry the chicken strips and prepare the sauce in advance. When ready to serve, quickly toss them together in a hot pan so the coating stays crispy and the sauce is piping hot.

What type of oil is best for frying?

A neutral, high smoke point oil such as sunflower, canola, or vegetable oil is ideal for getting a crisp finish without overpowering the Dragon Chicken’s flavors.

Final Thoughts

If you’re looking to wow your friends or treat yourself to something extraordinary, Dragon Chicken never disappoints. Give it a try and let this irresistible combination of bold flavors and crunchy textures become a new favorite at your table!