Dragon Chicken Recipe is the perfect spicy Indo-Chinese dish for anyone who loves crispy chicken tossed in a bold, flavorful sauce. This restaurant-style recipe combines crunchy fried chicken strips with onions, capsicum, cashews, and a sweet and spicy sauce that tastes incredible with fried rice or noodles.
Why You’ll Love This Recipe
- Crispy and flavorful chicken with a delicious spicy coating
- Easy to prepare with simple pantry ingredients
- Perfect for dinner, parties, or weekend meals
- Family-friendly and customizable to your spice preference
- Better than takeout and ready in under an hour
- Pairs beautifully with noodles, fried rice, or as an appetizer
Ingredients
For Chicken
- 500 grams boneless chicken breast, cut into thin strips
- 2 tablespoons coriander leaves, finely chopped
- Oil for deep frying
For Marination
- 2 teaspoons dark soy sauce
- 2 tablespoons chili garlic paste
- 1 egg
- ½ cup all-purpose flour
- ¼ cup corn starch
- 1 tablespoon ginger garlic paste
- Salt to taste
- 1 teaspoon pepper
- ¼ teaspoon MSG (optional)
For Sauce
- 2 tablespoons oil
- 3 dry red chilies
- 2 tablespoons cashews
- 1 large onion, thinly sliced
- 1 large capsicum or bell pepper, thinly sliced
- 1 tablespoon ginger garlic paste
- 1 tablespoon chili garlic paste
- 2 teaspoons dark soy sauce
- ¼ cup tomato ketchup
- Salt to taste
- ¼ teaspoon MSG (optional)
- 2 teaspoons sugar
Instructions
- Add the chicken strips to a large mixing bowl. Add dark soy sauce, chili garlic paste, egg, flour, corn starch, ginger garlic paste, salt, pepper, and optional MSG. Mix everything well until the chicken is fully coated.
- Let the chicken marinate for 15 minutes so the flavors absorb properly.
- Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the marinated chicken pieces in batches.
- Fry until the chicken turns crispy and golden brown. Remove and drain on paper towels.
- Heat 2 tablespoons oil in a large frying pan or wok.
- Add dry red chilies and cashews. Fry for a minute until the cashews become golden.
- Add sliced onions and capsicum. Toss well and cook for 2 to 3 minutes while keeping the vegetables slightly crunchy.
- Stir in ginger garlic paste and sauté for another minute.
- Add chili garlic paste, dark soy sauce, tomato ketchup, salt, optional MSG, and sugar. Mix well and cook until the sauce thickens slightly.
- Add the fried chicken into the sauce and toss everything together until fully coated.
- Finish the Dragon Chicken Recipe with chopped coriander leaves or spring onions.
- Serve hot with fried rice, hakka noodles, or enjoy it as a delicious appetizer.
Tips & Tricks
- Slice the chicken thinly for extra crispy texture.
- Double fry the chicken for restaurant-style crunch.
- Adjust the chili garlic paste depending on your spice preference.
- Use fresh capsicum for the best flavor and crunch.
- Corn starch helps create a light and crispy coating.
- Add honey instead of sugar for a slightly different sweetness.
- Spring onions can replace coriander for garnish.
Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Deep Frying and Stir Frying
- Cuisine: Indo-Chinese
- Difficulty: Easy
- Dietary Notes: Halal-friendly
Notes
- Boneless chicken thighs can be used instead of chicken breast.
- For a healthier version, air fry the chicken instead of deep frying.
- Serve with schezwan fried rice for a complete Indo-Chinese meal.
- Add extra dry red chilies for a spicier version.
Nutrition
Approximate values per serving:
- Calories: 420
- Protein: 28g
- Carbohydrates: 25g
- Fat: 22g
- Fiber: 2g
- Sugar: 6g
FAQ
What is Dragon Chicken?
Dragon Chicken is a popular Indo-Chinese chicken dish made with crispy fried chicken tossed in a spicy, sweet, and tangy sauce.
Is Dragon Chicken very spicy?
This recipe has medium spice levels, but you can reduce the chili garlic paste for a milder version.
Can I make Dragon Chicken without deep frying?
Yes, you can air fry or bake the chicken for a lighter alternative.
What can I serve with Dragon Chicken Recipe?
It pairs well with fried rice, hakka noodles, schezwan noodles, or steamed rice.
Can I store leftovers?
Yes, leftovers can be refrigerated in an airtight container for up to 3 days.
Why is my chicken not crispy?
Ensure the oil is hot enough before frying and avoid overcrowding the pan.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze the fried chicken separately for up to 2 months.
- Reheat in an oven, air fryer, or hot pan to maintain crispiness.
- Avoid microwaving for too long as it may soften the coating.
Similar Recipes
Easy Dragon Chicken Recipe
Crispy fried chicken tossed in a spicy and tangy Indo-Chinese sauce.Loaded with onions, capsicum, and crunchy cashews.Easy homemade Dragon Chicken Recipe ready in 40 minutes.
Ingredients
For Chicken
- 500 grams boneless chicken breast cut into thin strips
- 2 tablespoons coriander leaves finely chopped
- Oil for deep frying
For Marination
- 2 teaspoons dark soy sauce
- 2 tablespoons chili garlic paste
- 1 egg
- ½ cup all-purpose flour
- ¼ cup corn starch
- 1 tablespoon ginger garlic paste
- Salt to taste
- 1 teaspoon pepper
- ¼ teaspoon MSG optional
For Sauce
- 2 tablespoons oil
- 3 dry red chilies
- 2 tablespoons cashews
- 1 large onion thinly sliced
- 1 large capsicum or bell pepper thinly sliced
- 1 tablespoon ginger garlic paste
- 1 tablespoon chili garlic paste
- 2 teaspoons dark soy sauce
- ¼ cup tomato ketchup
- Salt to taste
- ¼ teaspoon MSG optional
- 2 teaspoons sugar
Instructions
- Add the chicken strips to a large mixing bowl. Add dark soy sauce, chili garlic paste, egg, flour, corn starch, ginger garlic paste, salt, pepper, and optional MSG. Mix everything well until the chicken is fully coated.
- Let the chicken marinate for 15 minutes so the flavors absorb properly.
- Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the marinated chicken pieces in batches.
- Fry until the chicken turns crispy and golden brown. Remove and drain on paper towels.
- Heat 2 tablespoons oil in a large frying pan or wok.
- Add dry red chilies and cashews. Fry for a minute until the cashews become golden.
- Add sliced onions and capsicum. Toss well and cook for 2 to 3 minutes while keeping the vegetables slightly crunchy.
- Stir in ginger garlic paste and sauté for another minute.
- Add chili garlic paste, dark soy sauce, tomato ketchup, salt, optional MSG, and sugar. Mix well and cook until the sauce thickens slightly.
- Add the fried chicken into the sauce and toss everything together until fully coated.
- Finish the Dragon Chicken Recipe with chopped coriander leaves or spring onions.
- Serve hot with fried rice, hakka noodles, or enjoy it as a delicious appetizer.
Notes
Boneless chicken thighs can be used instead of chicken breast.
Conclusion
This Dragon Chicken Recipe is crispy, spicy, sweet, and packed with bold Indo-Chinese flavors that everyone will love. Whether you serve it as an appetizer or a main dish with noodles or rice, this easy homemade recipe delivers restaurant-style taste every time.