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Dragon Chicken

A fiery, sweet, and sticky Indo-Chinese crispy chicken dish tossed with dried chilies, scallions, and a glossy sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indo-Chinese
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1 lb boneless skinless chicken breasts or thighs cut into thin strips
  • 1 large egg
  • 3 tbsp cornstarch
  • 1 tbsp all-purpose flour
  • 1 tbsp dark soy sauce
  • 0.5 tsp black pepper
  • 0.5 tsp salt
Dragon Sauce
  • 2 tbsp vegetable oil
  • 6-8 whole dried red chilies stems removed
  • 1 tbsp fresh garlic minced
  • 1 tbsp fresh ginger minced
  • 2 tbsp chili paste like Sambal Oelek
  • 3 tbsp tomato ketchup
  • 1 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp white sugar
  • 0.25 cup chicken broth or water
Garnish
  • 3 scallions chopped, white and green parts separated
  • 1 tbsp toasted sesame seeds

Equipment

  • Wok or Large Skillet
  • Deep Pot for frying
  • Mixing bowls
  • Slotted spoon

Method
 

  1. In a bowl, mix the chicken strips, egg, cornstarch, flour, 1 tbsp soy sauce, salt, and pepper. Toss well and let marinate for 15-20 minutes.
  2. Heat 2 inches of vegetable oil in a heavy pot to 350°F (175°C). Fry the chicken in batches for 4-6 minutes until deep golden and crispy. Drain on a wire rack.
  3. In a large wok or skillet, heat 2 tbsp of oil over medium-high heat. Add the whole dried red chilies and stir-fry for 15 seconds until they puff slightly.
  4. Add the minced garlic, minced ginger, and the white parts of the scallions. Stir-fry for 30 seconds until very fragrant.
  5. Lower heat to medium. Add chili paste, ketchup, 1 tbsp soy sauce, rice vinegar, sugar, and chicken broth. Simmer for 2 minutes until the sauce becomes thick and glossy.
  6. Add the crispy fried chicken directly into the wok. Toss vigorously for 1 minute until all chicken pieces are heavily coated in the sticky sauce.
  7. Turn off the heat. Stir in the green parts of the scallions and the toasted sesame seeds. Serve immediately hot with steamed white rice.

Notes

For maximum crispiness, fry the chicken in small batches so the oil temperature doesn't drop. Do not burn the dried chilies or garlic, as it will make the sauce bitter.