This dragon chicken is one of those bold, saucy dinners we love to make as a team when we are craving something with a kick. Crispy chicken tossed in a tangy, spicy red sauce, which for us is exactly what real food for real life is all about.
Dragon chicken is a spicy and flavorful Indo Chinese fusion dish that combines crispy chicken with a vibrant, tangy, and spicy sauce. This quick stir fry is the perfect choice for spice lovers, offering a bold and saucy meal in under 30 minutes. With a delightful combination of textures and a satisfying balance of spices, this dish is quick to prepare and ideal for busy weeknights.
What makes this dragon chicken so good is the contrast. Crispy fried chicken meets a glossy, tangy, spicy red sauce that coats every bite.
Watch the Recipe Video
Watch how this dragon chicken comes together, step by step.
Why You Will Love This Dragon Chicken
- Crispy and saucy. Fried chicken in a glossy sauce.
- Spicy and tangy. A bold Indo Chinese flavor.
- Quick stir fry. Ready in under 30 minutes.
- Customizable heat. Adjust the spice to your taste.
- A satisfying meal. Great over rice or noodles.
What Makes This Dragon Chicken So Good
This is a favorite of Indo Chinese cuisine, the bold fusion of Chinese technique and Indian spice.
A light batter makes the chicken crispy. Cornstarch and egg white fry it golden.
A tangy red sauce coats it. Ketchup, soy, chili garlic sauce, and vinegar bring bold flavor.
A generous pour of ketchup, the tangy tomato condiment, gives the sauce its signature glossy red color and sweet tang.
Optional Pro Tip: Toss at the End
Add the chicken at the end. So it stays crispy in the sauce.
Keep the oil hot. So the chicken fries up crisp, not greasy.
Tips for the Best Dragon Chicken
- Slice the chicken thin. For quick, even frying.
- Coat in the batter. Egg white and cornstarch for crunch.
- Keep the oil hot. So the chicken fries up crisp.
- Fry in batches. So the oil stays hot.
- Drain the chicken. On paper towels after frying.
- Saute the aromatics. Garlic, ginger, and chilies.
- Simmer the sauce. Until thick and glossy.
- Toss at the end. So the chicken stays crispy.
Variations and Add Ins
This dragon chicken is easy to customize.
- Add cashews. For buttery crunch.
- Add bell peppers. And onion for color and crunch.
- Make it milder. Use fewer chilies.
- Use chicken breast. In place of thighs.
- Bake or air fry. For a lighter version.
- Add honey. For a sweeter glaze.
- Serve in lettuce cups. For a fun appetizer.
- Top with green onion. And sesame seeds.
How to Store and Reheat
Store the dragon chicken in an airtight container in the refrigerator for up to three days. It is best enjoyed fresh while the coating is crisp.
Reheat in a 375 F oven or an air fryer to bring back the crispiness, rather than the microwave, which can make the coating soft.
Serving Suggestions for Dragon Chicken
This dragon chicken is wonderful served hot with steamed white rice, which soaks up the bold, tangy sauce beautifully.
It is also delicious over noodles, in lettuce cups as an appetizer, or with a side of fried rice. A sprinkle of green onion and sesame seeds makes it look beautiful.
For serving, pile the chicken over rice and finish with sliced green onions, toasted sesame seeds, and crispy fried onion or bell pepper strips.
- With steamed rice. To soak up the sauce.
- Over noodles. A hearty option.
- In lettuce cups. As an appetizer.
- With green onion and sesame. For a fresh finish.
For another quick, better than takeout favorite, our healthy orange chicken is a great one to try.
Frequently Asked Questions
What is dragon chicken?
It is a spicy Indo Chinese fusion dish of crispy fried chicken strips tossed in a tangy, glossy red sauce made with ketchup, soy sauce, chili garlic sauce, and vinegar.
Is dragon chicken very spicy?
It is bold and spicy, but the heat is easy to customize. Use more or fewer dried chilies and chili garlic sauce to suit your taste.
What chicken is best?
Boneless, skinless chicken thighs stay juicy and tender, but chicken breast works too. Slice it thin for quick, even cooking.
How do I keep the chicken crispy?
Keep the oil hot, fry in batches, drain on paper towels, and toss the chicken in the sauce at the very end so it stays crisp.
Can I bake or air fry it?
Yes. Baking or air frying gives a lighter version, though it will be a little less crispy than deep frying. Toss in the sauce after.
What is Indo Chinese food?
Indo Chinese cuisine is a popular fusion that uses Chinese cooking techniques with bolder, spicier Indian inspired flavors and sauces.
Can I add vegetables?
Absolutely. Bell peppers, onion, and cashews are classic additions that add color, crunch, and richness to the dish.
What can I serve it with?
Steamed rice, noodles, fried rice, or lettuce cups all work beautifully to balance the bold, saucy chicken.
How do I store leftovers?
Keep them in an airtight container in the refrigerator for up to three days, and reheat in a 375 F oven or air fryer to re crisp.
How do I thin the sauce?
If the sauce gets too thick, stir in a splash of water until it loosens to a glossy, coating consistency.
Bold, Saucy, and Crispy
This dragon chicken tosses crispy, golden fried chicken in a tangy, spicy red sauce of ketchup, soy, chili garlic sauce, and vinegar. It is a bold Indo Chinese favorite that comes together in one pan in under 30 minutes.
Saucy, crispy, and easy to make as spicy as you like, it is a guaranteed hit with spice lovers. Once you try it, this dragon chicken will become a regular craving.
Craving another savory favorite? Our chicken piccata is a great one to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Dragon Chicken
Ingredients
Equipment
Method
- In a bowl, mix the sliced chicken with the egg white, cornstarch, salt, and pepper, then let sit for 10 to 15 minutes while you prepare the sauce.
- Heat vegetable oil in a skillet over medium high heat, then fry the chicken pieces in batches until golden and crispy, and drain on paper towels.
- In the same skillet, add the sesame oil, then saute the garlic, ginger, and dried chilies for 1 to 2 minutes until fragrant.
- Add the ketchup, soy sauce, chili garlic sauce, vinegar, and sugar to the skillet, stir well, and let simmer for 2 to 3 minutes, adding water if the sauce is too thick.
- Add the fried chicken to the sauce and toss until evenly coated and glossy, then let simmer for another minute for the flavors to meld.
- Top with green onions, sesame seeds, and fried onion or bell pepper strips, then serve immediately with hot steamed rice, noodles, or lettuce cups.
Nutrition
Notes
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