Delicious and Spicy Dragon Chicken Recipe You Must Try

Looking to spice up your dinner tonight? This dragon chicken recipe is the perfect blend of fiery heat, crispy texture, and bold Asian-inspired flavors that will awaken your taste buds. Whether you’re hosting guests or just craving something exciting, this dish delivers a restaurant-quality experience right at home. Keep reading to discover how to bring this sizzling sensation to your table!

Description

Imagine the fiery rhythm of sizzling spices dancing over tender strips of chicken, accented with just the right balance of tangy sweetness and crunchy vegetables. That is the magic of dragon chicken — a vibrant Indo-Chinese dish that ignites the senses like a culinary firecracker. Each bite is bold and layered, with the sweet heat of chili sauce, the salty punch of soy, and the smoky depth from the pan-seared chicken all swirling together in addictive harmony.

Dragon chicken is the kind of dish that feels like a Friday-night indulgence straight from your favorite Asian takeout spot, but made right in your own kitchen. The flavors explode with drama and personality, just like the name implies. It is the perfect weeknight stir-fry with a spicy twist, ideal for anyone who loves dishes that bring excitement to the table. Served with steamed jasmine rice or noodles, it creates a meal that feels both exotic and comforting at the same time.

Why You’ll Love This Recipe

This dragon chicken recipe is perfect for busy evenings or when you’re in the mood for something bold without spending hours in the kitchen. The recipe comes together quickly using pantry staples, making it ideal for those craving a flavor-packed dinner that does not require a long grocery list.

The best part about dragon chicken is its flexibility. You can easily adjust the heat by using more or less chili sauce or customize the vegetables to match what you have on hand. It is also a great high-protein option packed with flavor and excitement. Whether you are cooking for one or feeding the family, this dish sparks joy for any weeknight meal.

Serving and Storage Tips

Dragon chicken is best served hot, right out of the skillet. Pair it with steamed white rice, fried rice, or stir-fry noodles for a complete meal. Garnish with scallions or sesame seeds for a beautiful finish.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat until hot or microwave in short bursts, stirring in between. For best texture, avoid freezing this dish, as the vegetables may become mushy and the sauce may separate. You can prep the chicken marinade and chop vegetables a day ahead to save time during busy weeknights.

Ingredients

• 1 pound boneless skinless chicken breasts cut into thin strips
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon vinegar
• 1 teaspoon black pepper
• 1 egg
• 3 tablespoons oil
• 1 small red bell pepper thinly sliced
• 1 small green bell pepper thinly sliced
• 1 small red onion thinly sliced
• 5 cloves garlic minced
• 1 tablespoon grated ginger
• 2 tablespoons tomato ketchup
• 2 tablespoons chili garlic sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon water
• 1 teaspoon sesame oil
• Salt to taste
• Chopped green onions for garnish

Equipment

• Mixing bowls
• Large skillet or wok
• Tongs or spatula
• Measuring spoons
• Knife and cutting board
• Grater for ginger

Instructions

1. Prepare the marinade: In a large bowl, combine chicken strips with soy sauce, cornstarch, vinegar, black pepper, and the egg. Mix everything well. The cornstarch and egg help create that golden crust when frying. Cover and let it marinate for at least 15 minutes while you prep the vegetables.
2. Sear the chicken: Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary. Sear until golden brown on both sides and fully cooked through. Remove and set aside on a plate. The chicken only needs a couple of minutes per side if it is sliced thinly.
3. Sauté aromatics: In the same skillet, add the remaining tablespoon of oil. Add minced garlic and grated ginger. Stir constantly and sauté for about 30 seconds until the fragrance hits you. Be careful not to burn them — lower the heat slightly if needed.
4. Add vegetables: Toss in the sliced onions and bell peppers. Stir-fry for 2 to 3 minutes until just tender but still with a little crunch. That slight bite in the peppers gives a lovely contrast to the tender chicken.
5. Make the dragon sauce: In a small bowl, whisk together ketchup, chili garlic sauce, soy sauce, honey, water, and sesame oil. This is where the heat and sweetness comes together — taste and adjust as you go. Add more honey for sweetness or more chili sauce if you love it hot.
6. Bring it together: Return the cooked chicken to the skillet. Pour the dragon sauce over the top and toss everything together to coat evenly. Keep the heat at medium-high so the sauce starts to bubble and cling to everything.
7. Finish the dish: Stir-fry for another 2 to 3 minutes until the sauce has thickened and everything is nicely coated. Taste and adjust the salt if needed. I usually go light on salt since the soy sauce already brings plenty of seasoning.
8. Garnish and serve: Turn off the heat and sprinkle chopped green onions over the top. Serve hot with jasmine rice, fried rice, or noodles.

Nutrition per serving

For a smokier flavor, you can stir-fry on high heat for a shorter time to slightly char the edges of the chicken and vegetables. If you prefer a milder heat, start with half the chili garlic sauce and increase to taste.

FAQ

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