Irresistibly Spicy Dragon Chicken
This quick and flavorful Indo-Chinese dish features tender chicken with a crunchy texture and a hint of heat, perfect for weeknight dinners or entertaining guests.
Ingredients
For the Chicken
- 1 lb Boneless, Skinless Chicken Breasts or Thighs Choose thighs for added moisture and tenderness.
- 1/4 cup Cornstarch Helps achieve a crispy texture.
- 1 piece Egg White Enhances crispiness.
- 1/2 teaspoon Salt Essential for flavor.
- 1/2 teaspoon Black Pepper Adds warmth and depth.
- 1 tablespoon Vegetable Oil Use high smoke point oil like canola or peanut.
- 1 tablespoon Sesame Oil Imparts a nutty flavor.
For the Sauce
- 2 tablespoons Garlic, minced Fundamental flavor base.
- 1 tablespoon Ginger, minced Adds warmth and spice.
- 2-3 pieces Dried Red Chilies or Crushed Red Pepper Flakes Adjust based on spice preference.
- 1/2 cup Tomato Ketchup Balances spice with sweetness.
- 2 tablespoons Soy Sauce Adds umami.
- 1 tablespoon Chili Garlic Sauce Introduces heat.
- 1 tablespoon Vinegar Provides a tangy note.
- 1 tablespoon Sugar or Honey Sweetens the sauce.
- 1/4 cup Water Use as needed to loosen the sauce.
For Garnish
- to taste Sliced Green Onions Adds freshness.
- to taste Toasted Sesame Seeds Enhances flavor.
- to taste Thin Strips of Fried Onion or Bell Pepper Adds extra crunch.
Instructions
Preparation
- Cut the chicken into bite-sized pieces.
- In a bowl, mix the cornstarch, egg white, salt, and black pepper. Add the chicken pieces and coat them well.
Cooking
- Heat the vegetable oil in a pan over medium-high heat. Once hot, add the coated chicken and fry until crispy and golden. Remove the chicken and set it aside.
- In the same pan, add sesame oil, minced garlic, and ginger. Sauté for a minute until fragrant.
- Add the dried red chilies or red pepper flakes to the pan and stir for a few seconds.
- Now, stir in the tomato ketchup, soy sauce, chili garlic sauce, vinegar, sugar or honey, and water. Mix well and let it simmer for a couple of minutes.
- Add the crispy chicken back to the pan and coat it thoroughly with the sauce. Cook for another 2-3 minutes to heat through.
Serving
- Serve this delightful dish hot, over a bed of steamed rice or alongside fried rice. You can also present it as a starter or appetizer at gatherings.
Notes
If you have leftovers, let the chicken cool completely, then store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat in the microwave or on the stovetop before serving again. Adjust the number of chilies based on your spice tolerance. For a healthier option, you can bake the chicken instead of frying it.