Description
Fiery Dragon Chicken is a spicy, crispy fried chicken dish coated in a flavorful, tangy, and glossy sauce made with garlic, ginger, green chilies, bell peppers, and a blend of savory and spicy sauces. This Indo-Chinese favorite offers a perfect balance of heat and umami, making it an exciting main course served best with steamed rice or noodles.
Ingredients
Scale
For the Chicken Marinade
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced into 1-inch cubes
- 1 tbsp fresh ginger-garlic paste
- 1 tsp light soy sauce
- ½ tsp black pepper powder
- ½ tsp salt
- 1 large egg
- ¼ cup cornstarch
- 1 tbsp all-purpose flour (maida)
- Oil for deep frying
For the Sauce
- 2 tbsp oil (for sauce)
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 2-3 green chilies, slit or finely chopped
- ¼ cup finely chopped red bell pepper
- ¼ cup finely chopped yellow bell pepper
- ¼ cup finely chopped onion
- 2 tbsp tomato ketchup
- 1 tbsp red chili sauce (e.g., Sriracha)
- 1 tbsp dark soy sauce
- 1 tbsp white vinegar
- 1 tsp sugar
- ½ cup chicken stock or water
- 1 tbsp cornstarch mixed with 2 tbsp water (for slurry)
- Pinch of salt, if needed
- 2 tbsp chopped spring onion greens
- 1 tbsp roasted sesame seeds (optional)
Instructions
- Prepare Chicken Marinade: Wash, pat dry, and cut chicken into 1-inch cubes. In a bowl, combine chicken with ginger-garlic paste, light soy sauce, ½ tsp black pepper, ½ tsp salt, egg, ¼ cup cornstarch, and all-purpose flour. Mix well. Cover and marinate in the refrigerator for at least 30 minutes (or 1-2 hours for best results).
- Fry the Chicken: Heat enough oil for deep frying in a deep pan to 350-375°F (175-190°C). Fry chicken in batches for 5-7 minutes per batch until golden brown, crispy, and cooked through. Avoid overcrowding. Remove fried chicken with a slotted spoon and drain on paper towels. Set aside.
- Craft the Dragon Chicken Sauce: Drain oil from the pan, leaving 2 tbsp. Heat over medium. Sauté chopped garlic and ginger for 30-60 seconds until fragrant. Add green chilies, then red and yellow bell peppers and onion; stir-fry for 2-3 minutes. Stir in tomato ketchup, red chili sauce, dark soy sauce, white vinegar, sugar, and ½ tsp black pepper. Cook for 1 minute.
- Thicken the Sauce: Pour in ½ cup chicken stock (or water) and bring to a simmer. Mix 1 tbsp cornstarch with 2 tbsp water to create a slurry. Gradually add to simmering sauce, stirring constantly, until thickened and glossy (1-2 minutes). Taste and adjust salt if needed.
- Combine and Serve: Add all crispy fried chicken pieces to the sauce. Toss gently and quickly to coat chicken evenly. Remove from heat immediately. Garnish with chopped spring onion greens and optional roasted sesame seeds. Serve immediately with steamed rice, fried rice, or noodles.
Notes
- Marinating the chicken longer (1-2 hours) intensifies flavor and tenderness.
- Maintain oil temperature when deep frying for crispy and evenly cooked chicken.
- Adjust the number of green chilies to control the heat level.
- Use chicken stock for a richer sauce taste or water for a lighter version.
- Serve hot immediately to retain crispiness of chicken and freshness of vegetables.
- Optional roasted sesame seeds add a nutty flavor and crunch as garnish.
