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. Perfect for those who enjoy a fiery twist on a classic stir-fry, this recipe delivers a delicious combination of heat, crunch, and vibrant flavors.
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
Instructions
- Prepare and Marinate 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. Whisk together 1 large egg, 2 tablespoons low-sodium 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 let it marinate for 30 minutes.
- Mix 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. Whisk until evenly mixed.
- Heat Oil for Frying: Heat about 2 inches of oil in a large skillet over medium-high heat until hot but not smoking. To test readiness, dip a wooden skewer into the oil; bubbles should form quickly without smoke.
- Coat and Fry Chicken: Remove chicken strips from the marinade and coat evenly with the breading mixture. Working in batches, fry the chicken pieces in the hot oil for about 4-5 minutes, turning to brown evenly and cook through. Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Discard or set aside the frying oil and clean the pan if desired.
- Sauté Vegetables and Cashews: Heat 1 tablespoon vegetable oil in a clean large skillet over medium-high heat. Add 1 cup unsalted cashews, 1 thinly sliced red bell pepper, ½ thinly sliced red onion, and 3 dried red chilis. Stir and cook until vegetables are tender but still crisp, about 5 minutes.
- Prepare Sauce: Meanwhile, 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 until smooth.
- Combine and Cook: Add the fried chicken to the pan with vegetables and pour the sauce over everything. Stir continuously and cook until the sauce thickens and coats all ingredients evenly.
- Garnish and Serve: Remove from heat and garnish with sliced green onions. Serve hot with steamed rice or noodles.
Notes
- Marinate the chicken for at least 30 minutes but do not exceed 2 hours to maintain optimal flavor and texture.
- Use a wooden skewer to test if frying oil is ready; bubbles should form around the skewer but the oil should not smoke.
- For extra heat, increase the amount of chili paste or add fresh chilies to the stir-fry.
- Use unsalted cashews to control sodium levels and maintain a balanced flavor.
- This recipe is best served immediately to enjoy the crispiness of the fried chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
