Spicy Dragon Chicken: Your New Favorite Homemade Takeout

Discover the flavors of Dragon Chicken, a spicy and sweet Indo-Chinese dish that's perfect for homemade takeout.

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Prep Time 30

Cook Time 20

Marination Time 30

Total Time 1 20

Servings: 4 servings

Course: Dinner

Cuisine: Indo-Chinese

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 lb boneless chicken breast or thighs Substitute with tofu or cauliflower for a vegetarian version.
2 tbsp cornstarch Essential for an ultra-crispy coating.
2 tbsp all-purpose flour Can be replaced with gluten-free flour for a gluten-free option.
1 large egg Can be omitted for an egg-free version or substituted with a flax egg.

For the Marinade

1 tbsp ginger-garlic paste Fresh minced ginger and garlic can serve as alternatives.
1 tbsp soy sauce Swap with tamari for a gluten-free option.

For the Sauce

Oil for deep frying Use healthier oils like avocado oil, but this may alter flavor.
1 tbsp garlic, minced Feel free to increase for a garlic explosion!
1 tsp ginger, minced Enhances the spicy flavor profile.
6-8 dried red chilies or 1 tbsp red chili paste Reduce quantity for milder taste or use a mild chili paste.
2 tbsp soy sauce (for sauce) Tamari can be used for gluten-free needs.
2 tbsp tomato ketchup No direct substitute, but honey can add more sweetness.
1 tbsp honey or sugar Consider maple syrup for a vegan option.
1 tbsp vinegar Any type of vinegar will work here.

For the Veggies

1/2 cup bell peppers, sliced Swap with snap peas or carrots if desired.
1/4 cup scallions, chopped Chives can work as an alternative.
1 tbsp sesame seeds (optional) Perfect for a crunchy garnish.

Equipment

Deep frying pan or wok
mixing bowl
slotted spoon

Method

Step‑by‑Step Instructions for Dragon Chicken

Marinate the Chicken: Combine the chicken strips with soy sauce, ginger-garlic paste, egg, cornstarch, and flour in a mixing bowl. Cover and let rest for 20–30 minutes in the refrigerator.
Prepare for Frying: Heat oil in a deep frying pan or wok over medium-high heat. Fry marinated chicken in batches for 5-7 minutes until golden brown and crispy.
Sauté Aromatics: In a separate pan, add oil and sauté minced garlic, ginger, and dried red chilies for 1-2 minutes until fragrant.
Cook the Sauce: Pour in soy sauce, ketchup, vinegar, honey or sugar, and water into the pan with the aromatic mixture. Cook for about 3-4 minutes until sauce thickens slightly.
Combine Ingredients: Add the crispy chicken strips, bell peppers, and scallions to the pan with the sauce. Stir-fry on high heat for 2-3 minutes.
Garnish and Serve: Sprinkle sesame seeds on top if desired. Serve Dragon Chicken hot, alongside steamed jasmine rice or noodles.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 2mg

Notes

For storage, keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat by thawing in the fridge overnight and warming in a pan.

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