Dragon Chicken
Dragon Chicken has thin strips of crisp-coated chicken tossed in a glossy garlic, ginger, soy, and chili sauce with a sweet-tangy finish. It is a bold family dinner for rice bowls, noodle plates, or a takeout-style meal made at home.
Equipment
- Large skillet or wok
- Mixing bowl
- Tongs
- Wire rack
- Measuring cups and spoons
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs sliced thin
- 1/4 cup cornstarch
- 1 egg white
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- vegetable oil for frying
- 1 tablespoon sesame oil
- 2 tablespoons garlic minced
- 1 tablespoon ginger minced
- 2 to 3 dried red chilies or crushed red pepper flakes
- 1/2 cup tomato ketchup
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar or honey
- 1/4 cup water if needed to loosen the sauce
- salt to taste
- sliced green onions for garnish
- thin strips of fried onion or bell pepper for crunch
Instructions
- Toss the sliced chicken with egg white, cornstarch, salt, and pepper until evenly coated.
- Heat vegetable oil in a wide skillet or wok over medium-high heat.
- Fry the chicken in batches until golden, crisp at the edges, and cooked through.
- Transfer the fried chicken to a rack and carefully remove excess oil from the pan.
- Add sesame oil, garlic, ginger, and dried chilies to the pan and stir until fragrant.
- Stir in ketchup, soy sauce, chili garlic sauce, vinegar, and sugar or honey until glossy.
- Add water only if needed, then toss the fried chicken in the sauce until fully coated.
- Finish with green onions and crunchy fried onion or bell pepper strips before serving.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freezing: Freeze portions for up to 2 months, but expect the coating to soften after thawing.
Reheating: Reheat in a skillet with a small splash of water until the sauce turns glossy and the chicken reaches 165°F.
Expert Tips: Fry the chicken in batches and keep garlic moving in the pan so the coating stays crisp and the aromatics do not burn.
Variations: Add sliced bell peppers, onions, cashews, or snap peas to make the dish more colorful and filling.
Sauce Tips: Add water slowly because the sauce should coat the chicken, not pool at the bottom of the pan.