Description
This irresistibly spicy and saucy Dragon Chicken recipe features crispy fried chicken strips tossed in a flavorful sauce made with garlic, ginger, ketchup, and chili garlic sauce, delivered with a perfect balance of heat and tanginess. A quick and delicious one-pan dish ideal for serving over rice or noodles.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken breasts, cut into thin strips
- 1 egg white
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- Salt and pepper, to taste
For Frying
- 2 tbsp oil (for pan-frying)
Vegetables and Sauce
- 1 tbsp oil
- 1 small onion, thinly sliced
- ½ cup red and green bell peppers, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp tomato ketchup
- 1 tbsp soy sauce
- 1 tbsp chili garlic sauce
- 1 tbsp vinegar (white or rice vinegar)
- 1–2 tsp sugar (to taste)
- Water or broth, as needed
Garnish
- Chopped green onions
- Sesame seeds (optional)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken strips with egg white, cornstarch, soy sauce, salt, and pepper. Mix thoroughly to coat the chicken evenly, and let it marinate for 10 to 15 minutes to absorb the flavors and tenderize.
- Fry the Chicken: Heat 2 tablespoons of oil in a skillet or wok over medium-high heat. Once hot, add the marinated chicken strips. Fry until they turn golden brown and crispy on the outside, about 5 to 6 minutes. Remove the chicken from the pan and set aside on a plate.
- Sauté Vegetables: In the same pan, add 1 tablespoon of oil. Add the thinly sliced onions and bell peppers, sautéing them for 2 to 3 minutes until they start to soften. Then add the minced garlic and ginger, cooking for another minute until fragrant and aromatic.
- Make the Sauce: Stir in the tomato ketchup, soy sauce, chili garlic sauce, vinegar, and sugar into the sautéed veggies. Cook the mixture, stirring continuously until the sauce starts to bubble and slightly thickens. Add water or broth as needed to achieve your preferred sauce consistency.
- Toss the Chicken: Return the fried chicken strips back into the pan with the sauce. Toss everything together to ensure each piece is well coated. Cook for an additional 2 to 3 minutes until the chicken is enveloped in a glossy, saucy coating and heated through.
- Garnish and Serve: Remove the Dragon Chicken from heat. Garnish with chopped green onions and sprinkle sesame seeds on top, if using. Serve hot accompanied by steamed rice or noodles for a satisfying meal.
Notes
- Adjust the amount of chili garlic sauce and sugar according to your desired spice and sweetness level.
- For extra crispiness, you can double-fry the chicken strips.
- Add other vegetables like carrots or snap peas for more color and texture.
- Use low-sodium soy sauce to reduce salt content if preferred.
- Serve immediately for best taste and texture.
