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An extreme close-up of a serving of Indo-Chinese Dragon Chicken, highlighting the glossy sauce and crispy texture of the chicken pieces.

Dragon Chicken Recipe (Better Than Takeout!)

This Dragon Chicken recipe delivers incredibly crispy chicken tossed in a fiery, sweet, and savory Indo-Chinese sauce. A restaurant-quality dish made easy at home, perfect for a flavorful weeknight dinner that's better and fresher than takeout.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 people
Course: Appetizer, Dinner, Main Course
Cuisine: Asian, Indo-Chinese
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast or thighs cut into 1-inch pieces
  • 1 tbsp ginger-garlic paste
  • 1 tbsp soy sauce
  • 1 tsp black pepper freshly ground
  • 1 large egg lightly beaten
  • 1/2 cup cornflour (cornstarch)
  • 1/4 cup all-purpose flour
  • Oil for deep frying
  • 2 tbsp red chili paste e.g., Sambal Oelek
  • 2 tbsp tomato ketchup
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp sugar
  • 1 tbsp vegetable oil
  • 4 dried red chilies
  • 1/4 cup cashew nuts whole
  • 1 tbsp garlic minced
  • 1 medium onion thinly sliced
  • 1/2 bell pepper thinly sliced
  • 2 tbsp spring onions chopped, for garnish

Equipment

  • 1 Wok or Deep Pan
  • 3 Mixing Bowls
  • 1 Slotted Spoon

Instructions
 

  1. In a medium bowl, combine the chicken pieces with ginger-garlic paste, 1 tbsp soy sauce, black pepper, and the egg. Mix well to coat. Let it marinate for at least 20-30 minutes.
  2. In a separate bowl, whisk together the cornflour and all-purpose flour. Add the marinated chicken, tossing to ensure each piece is fully coated. Shake off any excess.
  3. Heat oil for deep frying in a wok over medium-high heat. Fry the chicken in batches for 3-4 minutes per side, until golden brown and crispy. Drain on a wire rack.
  4. In a small bowl, whisk together the red chili paste, ketchup, 1 tbsp soy sauce, rice vinegar, and sugar. Set aside.
  5. In a clean wok, heat 1 tbsp of oil. Add the dried red chilies and cashew nuts and fry for 30 seconds until cashews are lightly golden. Add minced garlic, onion, and bell pepper, and stir-fry for 2-3 minutes.
  6. Pour the prepared sauce into the wok, bring to a simmer, and cook for 1 minute to thicken. Add the fried chicken and toss quickly to coat. Garnish with spring onions and serve immediately.

Notes

For extra crispy chicken, perform a second fry for 1-2 minutes right before tossing it in the sauce.
Ensure all your vegetables and sauce ingredients are ready before you start stir-frying, as the process is very fast.
Adjust the amount of red chili paste to match your preferred level of spiciness.
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