If there’s one dish that can transform a regular weeknight meal into something special, it’s Dragon Chicken . This family-favorite has become a staple in our home, especially on nights when we’re craving something with a bit of spice and a lot of flavor. The blend of crispy, golden chicken pieces with a savory, slightly spicy sauce hits all the right notes. Anytime we have friends over, I know this recipe will be a hit. The best part? It comes together in just 30 minutes!
After you try this, I recommend checking out our breakfast pizza recipe for another quick and yummy meal idea.
Why you’ll love this recipe
- Quick and easy to make, perfect for busy weeknights.
- Delicious balance of spicy and savory flavors that everyone will enjoy.
- Versatile enough to be served with rice, noodles, or lettuce wraps.
- A satisfying dish that’s ready in under 30 minutes!
Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs), thinly sliced
- ¼ cup cornstarch
- 1 egg white
- ½ teaspoon salt
- ½ teaspoon pepper
- Vegetable oil for frying
- 1 tablespoon sesame oil
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 2–3 dried red chilies (or crushed red pepper flakes)
- ½ cup tomato ketchup
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar or honey
- ¼ cup water (if needed, to loosen the sauce)
- Salt to taste
Step-by-step instructions
- In a bowl, combine the sliced chicken with egg white, cornstarch, salt, and pepper. Let it marinate for 10–15 minutes.
- Heat oil in a skillet over medium-high heat. Fry the marinated chicken pieces in batches until golden and crispy, then drain on paper towels.
- In the same skillet, add sesame oil and sauté the minced garlic, ginger, and dried chilies for 1-2 minutes until fragrant. Stir in ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Let the sauce simmer for 2–3 minutes, adding water if it becomes too thick.
- Add the fried chicken to the sauce and toss until the chicken is coated with the sauce. Simmer for another minute to let the flavors meld.
- Garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice, noodles, or in lettuce cups.
Recipe tips & variations
- Spice Level : Adjust the amount of dried chilies or crushed red pepper flakes to suit your taste.
- Serving Suggestions : This dish pairs wonderfully with jasmine rice or homemade noodles.
- Protein Options : Swap chicken with tofu for a vegetarian option or with prawns for a seafood twist.
Storage & reheating
- Storing : Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating : Gently reheat in a pan over low heat, stirring occasionally until heated through. Add a splash of water if the sauce thickens too much.
FAQs
Can I make this ahead of time?
Yes, you can prep the chicken and sauce in advance. Store them separately in the fridge and combine when ready to cook.
What can I use instead of ketchup?
You can substitute ketchup with tomato paste mixed with a little sugar and vinegar. It might have a slightly different flavor but will work in a pinch.
Is there an alternative to cornstarch?
Yes, you can use all-purpose flour or rice flour as a substitute for cornstarch.
Recipes you may like
This Dragon Chicken recipe has become a cherished part of our family routines, bringing a little spice and a lot of joy to our table. I’m sure your family will love it just as much as mine does!
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Dragon Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-vegetarian
Description
Delicious Dragon Chicken recipe bringing together crispy chicken with a savory, slightly spicy sauce, perfect for weeknights.
Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs), thinly sliced
- 1/4 cup cornstarch
- 1 egg white
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Vegetable oil for frying
- 1 tablespoon sesame oil
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 2–3 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
Instructions
- In a bowl, combine the sliced chicken with egg white, cornstarch, salt, and pepper. Let it marinate for 10–15 minutes.
- Heat oil in a skillet over medium-high heat. Fry the marinated chicken pieces in batches until golden and crispy, then drain on paper towels.
- In the same skillet, add sesame oil and sauté the minced garlic, ginger, and dried chilies for 1-2 minutes until fragrant. Stir in ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Let the sauce simmer for 2–3 minutes, adding water if it becomes too thick.
- Add the fried chicken to the sauce and toss until the chicken is coated with the sauce. Simmer for another minute to let the flavors meld.
- Garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice, noodles, or in lettuce cups.
Notes
- Spice Level: Adjust the amount of dried chilies or crushed red pepper flakes to suit your taste.
- Serving Suggestions: This dish pairs wonderfully with jasmine rice or homemade noodles.
- Protein Options: Swap chicken with tofu for a vegetarian option or with prawns for a seafood twist.
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat in a pan over low heat, stirring occasionally until heated through. Add a splash of water if the sauce thickens too much.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg