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–+ servings
Dragon Chicken

Crispy Dragon Chicken: Your New Favorite Indo-Chinese Dish

Discover the flavor explosion of homemade Dragon Chicken, a crispy, customizable Indo-Chinese delight that's perfect for any busy weeknight.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Indo-Chinese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Substitution: Chicken breasts can be used but may dry out.
  • 1 cup Flour Substitution/Prep Note: All-purpose flour can be swapped with gluten-free flour if needed.
  • 1/2 cup Cornstarch Lightens the breading for extra crispiness.
  • 1 large Egg Acts as a binder for the breading.
For the Seasoning
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Ginger Powder
  • 1 teaspoon Paprika
  • 1/2 teaspoon Cayenne Pepper
For Cooking
  • 2-3 tablespoons Neutral Oil (e.g., Canola) For pan frying the chicken.
For the Sauce
  • 1.5 tablespoons Asian Chili Sauce Provides the main heat element; start with this amount for medium spice.
  • 2 tablespoons Soy Sauce Use reduced sodium for better control over salt level.
  • 1 tablespoon Oyster Sauce Contributes rich umami flavor.
  • 2 tablespoons Ketchup Adds a tangy sweetness.
  • 1 tablespoon Honey Balances the spiciness with sweetness; adjust quantity to taste.
  • 1 tablespoon Chinkiang (Chinese Black Vinegar) Substitution: Mix half balsamic vinegar with half rice vinegar if unavailable.
For the Crunch
  • 1/4 cup Cashews Use raw unsalted for best results.
For the Vegetables
  • 1 cup Red Bell Peppers Added for flavor, sweetness, and crunch.
  • 1 cup Onions Added for flavor and crunch.
  • 2 cloves Garlic Fresh aromatics to enhance flavor.
  • 1 tablespoon Ginger Fresh aromatics to enhance flavor.

Equipment

  • mixing bowl
  • nonstick skillet
  • Resealable Bag
  • Spoon

Method
 

Step‑by‑Step Instructions for Dragon Chicken
  1. In a large mixing bowl, whisk together the chicken thighs, egg, soy sauce, and seasonings. Cover and marinate in the refrigerator for at least 30 minutes.
  2. In a separate bowl, combine the Asian chili sauce, oyster sauce, ketchup, honey, and Chinkiang vinegar. Mix until the cornstarch dissolves completely.
  3. In a resealable bag, combine flour, cornstarch, and a pinch of chili powder. Shake the marinated chicken pieces in this mixture until evenly coated.
  4. Heat oil in a nonstick skillet over medium-high heat. Add the breaded chicken pieces in batches, cooking for about 4 minutes on each side until golden brown.
  5. In a separate skillet, toast cashews for about 3-4 minutes until golden and fragrant. Set aside.
  6. Using the same skillet, stir-fry sliced onions and bell peppers for about 2 minutes. Add minced garlic and ginger, cooking for an additional 30 seconds.
  7. Pour the sauce into the skillet with vegetables, letting it simmer for about 2 minutes until it thickens slightly.
  8. Add the crispy chicken pieces and toasted cashews back into the skillet, tossing until well-coated in the sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 30mgCalcium: 20mgIron: 2mg

Notes

For best results, serve immediately over fresh jasmine rice to enjoy full flavors and texture.

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