Spicy Dragon Chicken
Spicy Dragon Chicken is a fiery and flavorful dish that brings bold spices and tender chicken together in perfect harmony. The crispy, bite-sized chicken pieces get tossed in a sticky,…
Tip: save now, cook later.Spicy Dragon Chicken is a fiery and flavorful dish that brings bold spices and tender chicken together in perfect harmony. The crispy, bite-sized chicken pieces get tossed in a sticky, spicy sauce that’s both sweet and tangy, with a little kick that wakes up your taste buds. It’s a dish that’s as exciting to eat as it is to say!
I love making Spicy Dragon Chicken when I want something that’s quick but still packed with flavor. The spicy sauce is my favorite part—it’s easy to adjust the heat to suit everyone’s taste, whether you prefer just a little warmth or a full-on spicy adventure. I usually serve it with some steamed rice or noodles to soak up all that delicious sauce.
One fun tip I’ve picked up over time is adding chopped green onions or sesame seeds on top for a little extra crunch and color. It makes the dish look as good as it tastes! This chicken always gets plenty of compliments when I bring it to dinner parties or family meals, and it’s become one of those dishes everyone asks me to make again and again.
Key Ingredients & Substitutions
Chicken: I prefer boneless chicken thighs because they stay juicy and tender. You can use breasts if you want a leaner option, but watch the cooking time so it doesn’t dry out.
Flour & Cornstarch: The combo creates a crispy coating. If you want gluten-free, try swapping the all-purpose flour with rice flour or chickpea flour.
Dried Red Chilies: These bring heat and a bit of smoky flavor. If you want less spice, reduce the amount or replace some with paprika for color but mild taste.
Sauce Ingredients: Soy sauce and hoisin give umami and sweetness. If hoisin is hard to find, you can use a mix of soy sauce with a little honey or molasses instead.
How Do I Get Extra Crispy Chicken That Holds the Sauce Well?
The key to crispy chicken is the double coating and frying at the right temperature:
- Coat chicken in beaten eggs first so the flour-cornstarch mix sticks well.
- Fry in hot oil (about 350°F or 175°C) in small batches to avoid cooling the oil, which makes the coating soggy.
- Drain on paper towels briefly but don’t cover—this keeps the chicken crispy.
- When tossing the chicken in the sauce, use a thickened sauce so it clings without making the coating soggy.
- If you like, you can double fry the chicken for extra crunch by frying them a second time for 1-2 minutes after draining.
These tips help keep your chicken spicy, crispy, and delicious every time!
Equipment You’ll Need
- Deep frying pan or wok – perfect for frying chicken evenly and safely with enough oil.
- Slotted spoon or spider strainer – helps you lift chicken out of hot oil without dragging excess oil.
- Mixing bowls – for coating the chicken and mixing the sauce ingredients easily.
- Whisk – to blend the sauce smoothly and mix the cornstarch slurry without lumps.
- Cutting board and sharp knife – for chopping chicken, garlic, and garnishes cleanly and fast.
Flavor Variations & Add-Ins
- Swap chicken with firm tofu or tempeh to make a vegetarian version that soaks up the sauce well.
- Add bell peppers or snap peas when stir-frying garlic and chilies for a crunchy, fresh touch.
- Use honey instead of brown sugar for a lighter sweet flavor in the sauce.
- Include a pinch of five-spice powder or ground ginger in the flour mix for an extra flavor boost.
How to Make Spicy Dragon Chicken?
Ingredients You’ll Need:
For the Chicken:
- 500g boneless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 large eggs, beaten
- Oil for deep frying (vegetable or canola oil)
For the Stir-Fry:
- 10-12 dried red chilies
- 3 cloves garlic, sliced
- 1 small handful raw peanuts or cashews (optional)
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp chili garlic sauce or sambal oelek (adjust for heat preference)
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 1/4 cup water
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
For Garnish and Serving:
- Fresh cilantro, chopped
- Lemon or lime wedges
How Much Time Will You Need?
This dish takes about 20 minutes to prepare and cook, plus a few minutes to gather your ingredients and get your oil ready for frying. It’s a speedy recipe perfect for a weeknight meal.
Step-by-Step Instructions:
1. Prepare the Chicken:
In a large bowl, mix your flour, cornstarch, salt, black pepper, and garlic powder together. In another bowl, beat the eggs. Dip each chicken piece first into the eggs, then coat them well with the flour mixture. Set the coated chicken aside on a plate.
2. Fry the Chicken:
Heat oil in a deep pan or wok to about 350°F (175°C). Carefully fry the chicken in batches so the oil stays hot. Cook each batch for 5-7 minutes until golden and crispy. Remove the chicken and drain on paper towels.
3. Make the Stir-Fry Base:
Drain most of the oil from the pan, leaving about 1-2 tablespoons. On medium heat, add the sliced garlic and dried red chilies. Stir for about a minute until fragrant. If you like, toss in the nuts and stir-fry for another minute for some crunch.
4. Prepare and Add the Sauce:
In a small bowl, combine soy sauce, chili garlic sauce, hoisin sauce, rice vinegar, honey or brown sugar, sesame oil, and water. Pour this sauce mix into the pan with garlic and chilies. Bring it to a gentle simmer.
Pour in the cornstarch slurry and keep stirring until the sauce thickens.
5. Combine and Serve:
Add the crispy fried chicken back into the pan and toss it well in the thickened sauce to coat each piece beautifully.
Transfer your spicy dragon chicken to a serving dish, sprinkle with chopped fresh cilantro, and serve with lemon or lime wedges for an extra zing.
Enjoy your meal — spicy, crispy, and full of flavor!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight and pat it dry before coating to avoid excess moisture ruining the crispy texture.
How Do I Adjust the Spice Level?
To make it milder, reduce the number of dried red chilies or remove the seeds before cooking. For extra heat, add more chili garlic sauce or include some fresh chopped chili peppers.
Can I Make Spicy Dragon Chicken Ahead of Time?
You can prepare and fry the chicken ahead and store it in the fridge for up to 24 hours. When ready to serve, reheat gently in a pan and toss with freshly made sauce to keep it crispy.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to retain crispiness, avoiding the microwave if possible to prevent sogginess.
