Pin
You'll get a blast of flavor with crispy chicken bathed in a spicy sweet sauce—it's eye-catching, craveable, and always popular at the table. This favorite from Indo-Chinese kitchens is bright, punchy, and great shared as a main or starter hot from the wok with fried rice or noodles.
The first time I threw this together, I couldn't believe how these ordinary kitchen basics turned out so punchy and colorful. It's my go-to when I want something comforting but still fun any day.
Irresistible Ingredients
- Egg: Acts like a glue for the crust and keeps it all from falling apart. You'll notice the chicken is richer with this step
- Red chili powder: Dial the heat way up or down—toss in just a bit and test as you go
- Onion and bell pepper: Must-have veggies for crunch and pops of color. Look for ones that are nice and crisp
- Cornstarch: Makes everything extra crunchy and pulls double duty thickening the sauce. White, fine powder's best
- Soy sauce: Deepens everything with that strong salty, savory punch. Natural soy packs in way more flavor
- Cornstarch slurry: This poured in at the end makes that sauce cling to every piece—it should turn glossy and thick
- Spring onions and sesame seeds: Bright garnish on top just before serving. Fresh green tops and good sesame really finish it off
- Dried red chilies: Smoky and hot—tear to tweak spice. Deep red, whole ones give you that signature kick
- Oil for frying: Go with something neutral like canola or sunflower—these are good for high temps
- All purpose flour: Gives your chicken that signature, crispy bite. If you can, stick with unbleached for max texture
- Salt and black pepper: Season early for flavor that runs deep. Fresh ground pepper hits the hardest
- Ginger garlic paste: Key to that classic Indo-Chinese vibe—mash your own if you want really bold flavor
- Honey: Knocks down the heat and pulls it all together. Try a light or floral honey for best balance
- Chicken breast, thinly sliced: Quick-cooking and stays juicy. Fresh chicken with no off smell is best every time
- Chili sauce and tomato ketchup: This duo brings tang, sweet, and heat—no need to pick just one flavor
Simple Step by Step Directions
- Top and Finish:
- Scatter fresh spring onions and sesame seeds on while it's hot. Jump in and eat while the crunch is still max
- Mix It Up:
- Pop fried chicken strips back in your pan and toss until they're totally glossy with sauce. That last toss helps seal everything in
- Make It Stick:
- Stir your slurry in slowly so the sauce thickens to a shiny, spoon-hugging coating. Pour in a splash of water and give it two minutes to simmer
- Build the Sauce:
- Add in black pepper, soy sauce, chili sauce, ketchup, honey, and chili powder—mix it all in your pan till flavors come together
- Get Veggies In:
- Throw in your onions and bell peppers with those aromatics. Toss for two minutes until they brighten up just enough but don't lose that snap
- Chicken Time:
- Once oil hits medium heat and looks nice and loose, drop in your battered chicken (not too much at once). Fry til golden and crisp, about five to six minutes. Lay them out to drain on paper towels when you're done
- Batter Up:
- Whisk flour, cornstarch, and egg in a bowl. Add chicken pieces and make sure everything's coated really well
- Start the Aromatics:
- Heat up a pan or wok, drop in oil. Ginger garlic paste and those chilies go in first—let those smells hit for half a minute
- Get That Chicken Ready:
- Stir together soy, salt, and pepper with your chicken slices. Let 'em marinate so the taste soaks in deep, at least ten minutes
Pin
My personal favorite? The crunch of sesame and that hit of green onion with every bite. When I served this for friends, it was gone before dessert, and everyone wanted the how-to right away!
Tips for Storing
Eat it fresh if you can but leftovers keep fine in the fridge (just cover up tight) for about two days. Warm it up on the stove or pop in the oven if you want the crispy bite back. Try not to use the microwave, or it'll lose that great texture.
Swaps and Variations
If you want it juicier, swap in chicken thighs. Paneer or tofu work great too—just dab them totally dry first for top results. No chili sauce? Grab sriracha or another Asian hot sauce. Honey missing? A bit of brown sugar or agave can save the day.
Ways to Serve
Serve alongside buttery hakka noodles or easy egg fried rice for a proper meal. Go lighter? Pile onto iceberg lettuce and snack away. Extra fancy for parties? Add cucumber rounds and a pot of chili sauce for dipping in the middle of your spread.
Backstory and Fusion
This dish's a big name in Indo-Chinese eats, dreamed up in India by mixing Chinese ideas with home favorites. You spot it everywhere, from roadside joints to upscale spots. It proves cooking can mix tradition with something brand new.
Common Recipe Questions
- → Why’s Dragon Chicken always so spicy?
That kick shows up thanks to dried red chilies and chili sauce—honey tones it down just a bit for balance.
- → How do you get that awesome crunch?
Slice up chicken thin, coat with flour mixed with cornstarch, then fry it all up till it’s golden and crispy.
- → Can I swap in chicken thighs?
Bite-sized boneless thighs work great and make the chicken even juicier by the end.
- → Why do you add cornstarch to the sauce?
It thickens things up so the sauce sticks to every piece and gives it a glossy look and big flavor.
- → Is this more of a starter or a main dish?
Honestly, it’s awesome either way—great for snacking or to go big with noodles or fried rice.