Description

Dragon Chicken is a spicy and flavorful dish featuring tender breaded chicken stir-fried with vegetables and coated in a rich, tangy, and slightly sweet sauce. This recipe combines a fiery marinade and crispy breading with a vibrant stir-fry of cashews, bell pepper, and dried chilis, making it a crowd-pleaser for those who love a deliciously bold meal.

Ingredients

Units Scale

Chicken Marinade

1 pound boneless skinless chicken breast
1 large egg
2 tablespoons soy sauce, low-sodium
2 tablespoons chili paste
1 tablespoon ginger paste or grated ginger
2 teaspoons garlic paste or grated garlic

Breading

1/2 cup all-purpose flour
1/4 cup cornstarch
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground ginger
1/2 teaspoon black pepper
Oil for frying (about 2 inches deep)

Stir Fry

1 tablespoon vegetable oil
1 cup cashews, unsalted
1 red bell pepper, thinly sliced
1/2 red onion, thinly sliced
3 dried red chilis
Sliced green onions for garnish

Sauce

1/4 cup ketchup
1/4 cup soy sauce, low-sodium
2 tablespoons chili paste
2 teaspoons garlic paste or grated garlic
2 teaspoons ginger paste or grated ginger
2 teaspoons sugar
2 teaspoons rice vinegar
1 teaspoon cornstarch

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Instructions

Prepare the Chicken: Cut 1 pound boneless skinless chicken breast into ½-inch by 2-inch strips. Place the chicken in a sealable bag or large bowl.
Make the Marinade: Whisk together 1 large egg, 2 tablespoons soy sauce, 2 tablespoons chili paste, 1 tablespoon ginger paste, and 2 teaspoons garlic paste. Pour this marinade over the chicken, seal or cover, and refrigerate for 30 minutes.
Mix the Breading: In a separate bowl, combine ½ cup all-purpose flour, ¼ cup cornstarch, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon ground ginger, and ½ teaspoon black pepper. Mix thoroughly.
Heat the Oil: In a large skillet, heat about 2 inches of oil for frying over medium-high heat until hot but not smoking. To test, a wooden skewer inserted in the oil should produce bubbles quickly.
Coat and Fry Chicken: Remove chicken strips from the marinade, coat evenly with the breading mixture, and fry in batches. Cook each batch for about 4-5 minutes, turning occasionally until golden brown and cooked through. Drain on paper towel-lined plate.
Sauté Vegetables and Cashews: Remove frying oil or switch to a clean pan. Heat 1 tablespoon vegetable oil over medium-high heat. Add 1 cup cashews, 1 thinly sliced red bell pepper, ½ thinly sliced red onion, and 3 dried red chilis. Stir and cook for about 5 minutes until vegetables are tender.
Prepare the Sauce: While vegetables cook, whisk together ¼ cup ketchup, ¼ cup low-sodium soy sauce, 2 tablespoons chili paste, 2 teaspoons garlic paste, 2 teaspoons ginger paste, 2 teaspoons sugar, 2 teaspoons rice vinegar, and 1 teaspoon cornstarch.
Combine and Cook: Add the fried chicken to the pan with vegetables. Pour the prepared sauce over all ingredients. Stir continuously and cook until the sauce thickens and coats everything well.
Serve: Remove from heat and garnish with sliced green onions. Serve immediately for best flavor and texture.

Notes

Marinate the chicken for 30 minutes up to 2 hours for best flavor but do not exceed 2 hours to maintain texture.
To check if oil is ready for frying, insert a wooden skewer into the oil; bubbles should form rapidly. Avoid heating oil to the point of smoking.
Use low-sodium soy sauce to control saltiness in the dish.
The sauce thickens due to cornstarch; mix thoroughly to avoid lumps.
Adjust chili paste quantity according to your spice preference.

Nutrition

Serving Size: 1 serving (about 1/6 of recipe)
Calories: 450 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 22 g
Saturated Fat: 4 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 110 mg