Dragon Chicken Recipe

If you’re a fan of bold, punchy flavor, Dragon Chicken is about to become your new obsession. This fiery, Asian-inspired stir fry takes juicy strips of marinated chicken, tosses them in a crispy coating, and bathes them in a sumptuous, sticky-sweet, and spicy sauce. Loaded with crunchy cashews and vibrant veggies, every bite of Dragon Chicken delivers an irresistible dance of textures and tastes—glossy, saucy, nutty, and just the right degree of spicy. It’s a real showstopper whether you’re feeding a crowd or just craving a killer homemade takeout night.

Ingredients You’ll Need

What I love about this Dragon Chicken is how the simplest ingredients work together to create a dish that’s packed with flavor and visual flair. Each component—from the marinade to the finish—brings out a unique note, enhancing both the taste and the color of the final plate.

• Egg: Acts as a binder in the marinade and helps the coating cling to each strip of chicken.
• Reduced Sodium Soy Sauce: Adds deep umami flavor without overwhelming the dish with salt.
• Ginger Powder, Garlic Powder, Onion Powder, Paprika, Cayenne Pepper (½ tsp each): A punchy blend of spices that infuses the chicken with warmth and gentle heat right from the start.
• Chicken Thighs (1 lb, sliced): Juicy, flavorful, and perfectly suited for frying—thighs stay tender and soak up all those gorgeous flavors.
• Flour (½ cup): Provides the base for that crave-worthy crispy coating.
• Cornstarch (¼ cup, plus 1½ tsp for sauce): Makes the chicken crispier and helps thicken the sauce to silky perfection.
• Chili Powder (½ tbsp): Adds a zesty chili kick to the breading for just a hint of heat.
• Canola or Vegetable Oil: Neutral-tasting, high-smoke-point oil ideal for frying up crunchy chicken strips.
• Low Sodium Soy Sauce (¼ cup for sauce): Delivers savory depth to the sticky sauce without turning it too salty.
• Ketchup (¼ cup): Brings sweetness and a subtle tang, plus that lovely red color.
• Honey (3 tbsp): Adds shine, sweetness, and a luscious, sticky consistency to the sauce.
• Oyster Sauce (2 tbsp): Delivers complex, slightly briny background notes.
• Asian Chili Sauce (1½-2 tbsp, like Sambal Oelek): Provides that classic Dragon Chicken heat—adjust to your spice preference!
• Chinese Black Vinegar (1 tbsp): Adds smoky, malty acidity; if you don’t have it, mix balsamic and rice vinegar for a similar punch.
• Toasted Sesame Oil (1 tbsp): Imparts a warm, toasty undertone that ties all the flavors together.
• Cashews (1 cup unsalted): Toasted for crunchy, buttery richness in every bite.
• Vegetable or Peanut Oil (1 tbsp for stir fry): Perfect for sautéing the veggies at high heat without burning.
• White Onion (½, thinly sliced): Sweetens up as it cooks, rounding out the savory and spicy elements.
• Red Bell Pepper (1, thinly sliced): Pops of sweetness and vibrant color—truly eye-catching!
• Freshly Grated Ginger (1 tbsp): Offers zesty fragrance and heat right at the finish.
• Garlic Cloves (6, minced): Strong and aromatic—the more garlic, the better!
• Toasted Sesame Seeds: Sprinkle on top for added crunch and a professional finish.
• Green Onions: A bright, fresh garnish that adds color and a mild oniony bite.

How to Make Dragon Chicken

Step 1: Marinate the Chicken

Start off by whisking together the egg, a tablespoon of soy sauce, and all your marinade spices—ginger powder, garlic powder, onion powder, paprika, and cayenne pepper—in a large bowl or a freezer bag. Add the thinly sliced chicken thighs and toss them well until every strip is evenly coated. Let the chicken marinate for at least 30 minutes to soak up all those amazing flavors. If you want to get ahead, you can even leave it in the fridge overnight; just bring it back to room temp for 30 minutes before you bread it.

Step 2: Prepare the Sauce

In a medium bowl, whisk together your sauce ingredients: low sodium soy sauce, ketchup, honey, oyster sauce, Asian chili sauce, black vinegar (or the vinegar blend), toasted sesame oil, and cornstarch. Make sure the cornstarch dissolves completely so your Dragon Chicken sauce turns out ultra-silky and smooth. Set this aside for saucy magic soon!

Step 3: Bread the Chicken

Combine flour, cornstarch, and chili powder in a separate large freezer bag. Remove the marinated chicken (dab off any excess marinade—using paper towels helps), then drop the pieces into your bag of breading. Shake it up! Toss the chicken until every piece is well coated; use your hands if any are sticking together. This is what gives Dragon Chicken that picture-perfect crispy crunch.

Step 4: Fry Up the Chicken

Heat a generous splash of oil in a large, nonstick skillet over medium-high heat. Once shimmering, add the chicken strips in a single layer (work in batches so the pan isn’t overcrowded). Fry for about 4 minutes, flipping halfway, until golden and cooked through. Transfer each batch to a paper towel–lined plate, adding a bit more oil to the pan if necessary. The key is achieving shatteringly crisp edges!

Step 5: Toast the Cashews

In a dry, cast iron skillet, toast the cashews over medium heat. Stir them occasionally so they don’t scorch—you’re looking for fragrant, golden patches to develop. Remove them from the pan as soon as they’re ready, as they can go from golden to burnt in a flash.

Step 6: Stir Fry the Veggies

Pour a fresh drizzle of oil into your now-empty skillet. Once hot, toss in the thinly sliced onions and red bell pepper. Stir fry these for about 2 minutes so they soften just a bit while staying crisp. Add the grated ginger and minced garlic, sautéing for another 30 seconds. The aroma at this stage is absolutely mouthwatering!

Step 7: Add the Sauce

Give the sauce a quick whisk to recombine, then pour it over your stir-fried veggies. Let it come to a simmer, stirring frequently, until it thickens and turns glossy—this should only take a minute or so. The cornstarch activates here and gives that luscious, clinging finish you want in a great Dragon Chicken.

Step 8: Bring It All Together

Add the crispy chicken and toasted cashews back to the skillet. Gently toss or stir until everything is coated in that sticky, spicy sauce. Finish with a scatter of toasted sesame seeds and chopped green onions. Serve immediately for the crispiest results. If you need to wait a moment, hold off on adding the chicken until you’re ready to eat, so it stays nice and crunchy.

How to Serve Dragon Chicken

Garnishes

Finish your Dragon Chicken with an enthusiastic shake of toasted sesame seeds and a handful of freshly sliced green onions. Not only do these add beautiful pops of color, but they give each bite a subtle crunch and an extra layer of savory flavor that counterbalances the spicy-sweet notes.

Side Dishes

This dish is right at home alongside fluffy steamed jasmine or basmati rice, which soaks up all that fantastic sauce. If you want to keep things lighter, pair your Dragon Chicken with simple sautéed greens or crispy stir-fried noodles, making for a complete, satisfying meal.

Creative Ways to Present

Transform Dragon Chicken into a party appetizer by serving it with toothpicks and extra dipping sauce on the side. You can also pile it onto lettuce cups for a fun, hand-held bite, or spoon it over a vibrant vegetable stir fry for an eye-catching main course. However you plate it, expect lots of “oohs” and “aahs.”

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let your Dragon Chicken cool completely before placing it in an airtight container. It will keep happily in the fridge for up to 3 days—just be sure to store any extra garnishes separately to keep everything tasting fresh.

Freezing

While Dragon Chicken is at its best fresh and crispy, you can freeze it for up to a month. Lay the cooled chicken in a single layer on a baking sheet to freeze, then transfer to a resealable bag. Keep the sauce and nuts in separate containers if possible for the ultimate next-day texture.

Reheating

To recapture maximum crunch, reheat Dragon Chicken in a hot skillet over medium-high heat or in a 400°F oven for about 10 minutes. Avoid microwaving, which can make the coating soggy. Add the sauce after the chicken is warm, and sprinkle fresh garnishes just before serving.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works in a pinch and will give you a leaner version, though thighs are juicier and more forgiving during frying. Just be careful not to overcook the breast meat, as it dries out more quickly.

How spicy is Dragon Chicken?

The beauty of Dragon Chicken is that you get to control the heat. The recipe is moderately spicy, thanks to the chili powder and Asian chili sauce, but you can easily dial it down or kick it up by adjusting the amount of Sambal Oelek or using a different chili sauce.

What if I don’t have Chinese black vinegar?

No worries! A mix of half balsamic vinegar and half rice vinegar is a great substitute in this recipe. It won’t be exactly the same, but it’s a fantastic stand-in that keeps the sauce tangy and complex.

Can I make this dish gluten free?

Definitely. Substitute gluten-free all-purpose flour for the regular flour, and use tamari or a certified gluten-free soy sauce in both the marinade and the sauce. Double-check your oyster sauce to make sure it’s gluten free as well.

Do I really need to toast the cashews?

You might be tempted to skip this step, but toasting the cashews seriously amplifies their flavor and crunch. It’s just a few minutes extra, and it makes every bite of Dragon Chicken sing with extra richness.

Final Thoughts

Once you try Dragon Chicken, you’ll see why it has a cult following—it’s that magical balance of crispy, saucy, sweet, spicy, and nutty. Whether you’re out to impress guests or just want to spice up your weeknight dinner rotation, this recipe is a must-cook. Grab your apron and unleash your inner kitchen dragon!

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