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Spicy Dragon Chicken

Crispy fried chicken strips tossed in a spicy, sweet, and savory red chili glaze with sesame seeds and scallions. A popular Indo-Chinese takeout dish made better at home.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian Fusion, Indo-Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1 lb boneless chicken thighs cut into strips
  • 1 tbsp soy sauce
  • 1 tsp ginger garlic paste
  • 1 egg white
  • 4 tbsp cornstarch
  • 2 tbsp all-purpose flour
  • 0.5 tsp black pepper
Dragon Sauce
  • 2 tbsp vegetable oil
  • 1 tbsp garlic finely chopped
  • 1 inch ginger julienned
  • 2 tbsp chili paste Sambal or red chili paste
  • 3 tbsp tomato ketchup
  • 1 tbsp dark soy sauce
  • 1 tsp vinegar
  • 1 tsp sugar white or brown
Garnish
  • 2 stalks green onions chopped
  • 1 tbsp sesame seeds toasted

Equipment

  • Wok or Large Skillet
  • Deep Frying Pan
  • Mixing bowls
  • Whisk

Method
 

  1. Cut chicken into thin strips. In a bowl, mix chicken with soy sauce, ginger-garlic paste, pepper, and egg white.
  2. Add cornstarch and flour to the chicken. Toss well to coat. If too dry, sprinkle a few drops of water.
  3. Heat oil in a deep pan. Fry chicken strips in batches until golden and crisp. Remove and drain on paper towels.
  4. In a wok, heat 2 tbsp oil. Add chopped garlic, ginger, and dried chilies (optional). Sauté for 1 minute.
  5. Add chili paste, ketchup, dark soy sauce, vinegar, and sugar. Mix well and let it bubble.
  6. Add the fried chicken to the sauce. Toss on high heat for 1 minute until well coated.
  7. Garnish with sesame seeds and green onions. Serve hot with steamed rice.

Notes

Double fry the chicken for extra crispiness.