If you’ve ever craved a dish that hits that perfect balance between fiery heat, sweet tang, and umami depth, Dragon Chicken is it. This Indo-Chinese classic brings together crispy chicken, a glossy, addictive sauce, and just enough spice to wake up your senses. Whether you’re cooking for a crowd or just treating yourself to a bold midweek meal, this recipe transforms simple ingredients into a restaurant-style experience in under 30 minutes.
Ingredients for Dragon Chicken
For the Chicken
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- ¼ cup cornstarch
- 1 egg white
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil (for frying)
For the Sauce
- 1 tablespoon sesame oil
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 2–3 dried red chilies (or ½ tsp 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 (as needed to loosen the sauce)
- Salt to taste
For Garnish (Optional)
- Sliced green onions
- Toasted sesame seeds
- Thin strips of fried onion or bell pepper
Step-by-Step Instructions
1. Marinate and Coat the Chicken
In a medium bowl, combine the chicken slices with egg white, cornstarch, salt, and pepper. Mix well until every piece is coated evenly. Let it rest for 10–15 minutes while you prep the sauce ingredients.
2. Fry Until Golden and Crispy
Heat enough vegetable oil in a deep skillet over medium-high heat. Once hot, fry the marinated chicken in small batches until golden and crisp. Avoid overcrowding. Drain the pieces on paper towels and set aside.
3. Make the Signature Dragon Sauce
In a clean skillet or wok, heat sesame oil. Add minced garlic, ginger, and dried chilies. Stir-fry for 1–2 minutes until fragrant (don’t burn the garlic). Add ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Stir well and let it simmer gently for 2–3 minutes. If it gets too thick, add a splash of water to adjust consistency.
4. Toss and Coat
Add the crispy fried chicken into the simmering sauce. Toss well until every piece is evenly coated and glossy. Let it simmer together for another minute so the flavors meld beautifully.
5. Garnish and Serve
Top with sliced green onions, toasted sesame seeds, and a few fried onion strips for crunch. Serve hot with steamed jasmine rice, fried rice, or noodles.
Tips & Tricks for Perfect Dragon Chicken
- Crisp Factor: Make sure the oil is hot (around 350°F/175°C). Lukewarm oil leads to soggy chicken.
- Balanced Sauce: Taste as you go — adjust sugar, vinegar, or chili to your spice comfort.
- Restaurant Shine: Add a few drops of sesame oil at the end for a glossy, aromatic finish.
- Batch Frying: Don’t overcrowd the pan. Frying in batches ensures even browning and crispiness.
Substitutions & Variations
- Air Fryer Version: Spray marinated chicken with oil and air fry at 380°F (190°C) for 12–14 minutes, flipping halfway.
- Baked Option: Bake at 400°F (200°C) for 20 minutes, turning once.
- Vegan Swap: Substitute chicken with tofu or cauliflower florets. Fry or air-fry until golden before tossing in sauce.
- Low-Sodium: Use reduced-sodium soy sauce and skip extra salt.
- Low-Carb: Replace sugar with stevia or erythritol; serve in lettuce cups instead of rice.
Frequently Asked Questions
Is Dragon Chicken Indian or Chinese?
Dragon Chicken originates from Indo-Chinese cuisine — a flavorful fusion of Chinese cooking techniques with Indian spices. It’s a creation of Chinese immigrants in India who adapted their recipes to local tastes.
Can I make Dragon Chicken ahead of time?
Yes! Store fried chicken and sauce separately in airtight containers. Reheat the sauce and toss with reheated chicken just before serving to maintain crispiness.
Can I use chicken thighs instead of breasts?
Absolutely. Thighs stay juicier and more flavorful, especially for frying, but both work well.
How spicy is Dragon Chicken?
It’s moderately spicy — you can control the heat by reducing dried chilies or chili garlic sauce to taste.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Fat | 9g |
| Carbohydrates | 22g |
| Fiber | 2g |
| Protein | 40g |
| Cholesterol | 70mg |
| Sodium | 700mg |
| Potassium | 450mg |
| Calcium | 2% DV |
| Iron | 10% DV |
Dragon Chicken is more than just another stir-fry, it’s that craveable mix of crisp, spice, and saucy satisfaction that Indo-Chinese cuisine is famous for. The secret lies in getting that golden crust and the glossy sauce just right, when you do, every bite sings with flavor.
Whether you spoon it over rice, toss it with noodles, or wrap it in crisp lettuce leaves, this is a dish that feels indulgent yet achievable any night of the week. Try it once, and it might just earn a permanent spot in your “comfort food but make it fiery” rotation.
Dragon Chicken Recipe | Spicy Indo-Chinese Stir Fry in 30 Minutes
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- ¼ cup cornstarch
- 1 egg white
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil (for frying)
For the Sauce
- 1 tsp sesame oil
- 2 tbsp garlic, minced
- 1 tbsp ginger, minced
- 2-3 dried red chilies (or ½ tsp crushed red pepper flakes)
- ½ cup tomato ketchup
- 2 tbsp soy sauce
- 1 tbsp chili garlic sauce
- 1 tbsp vinegar
- 1 tbsp sugar or honey
- ¼ cup water (as needed to loosen the sauce)
- Salt to taste
For Garnish (Optional)
- Sliced green onions
- Toasted sesame seeds
- Thin strips of fried onion or bell pepper
Instructions
- Marinate and Coat the ChickenIn a medium bowl, combine the chicken slices with egg white, cornstarch, salt, and pepper. Mix well until every piece is coated evenly. Let it rest for 10–15 minutes while you prep the sauce ingredients.
- Fry Until Golden and CrispyHeat enough vegetable oil in a deep skillet over medium-high heat. Once hot, fry the marinated chicken in small batches until golden and crisp. Avoid overcrowding. Drain the pieces on paper towels and set aside.
- Make the Signature Dragon SauceIn a clean skillet or wok, heat sesame oil. Add minced garlic, ginger, and dried chilies. Stir-fry for 1–2 minutes until fragrant (don’t burn the garlic). Add ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Stir well and let it simmer gently for 2–3 minutes. If it gets too thick, add a splash of water to adjust consistency.
- Toss and CoatAdd the crispy fried chicken into the simmering sauce. Toss well until every piece is evenly coated and glossy. Let it simmer together for another minute so the flavors meld beautifully.
- Garnish and ServeTop with sliced green onions, toasted sesame seeds, and a few fried onion strips for crunch. Serve hot with steamed jasmine rice, fried rice, or noodles.