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–+ servings
image of realistic top down mise en place shot of fresh ingredients for dragon chicken arranged on white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight boneless chicken thighs red chili paste soy sauce oyster sauce cashews bell peppers white onion garlic ginger egg flour cornstarch sesame oil chinese black vinegar ketchup honey high smoke point oil spring onions sesame seeds

Restaurant Style Dragon Chicken

A bold Indo-Chinese fusion dish featuring crispy fried chicken strips tossed in a glossy, sweet-spicy sauce with cashews, bell peppers, and dried red chilies. Perfectly crunchy and packed with flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indo-Chinese
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Marinade
  • 1.5 lb boneless chicken breast cut into 2-inch strips
  • 2 tbsp soy sauce
  • 1 egg white
  • 1 tsp black pepper
  • 1 tsp salt
Chicken Coating
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
Frying
  • 1 neutral oil for deep frying
Sauce & Aromatics
  • 1/4 cup roasted unsalted cashews
  • 1 tbsp ginger root finely grated
  • 3 garlic cloves minced
  • 6 dried red chilies broken into pieces
  • 2 tbsp red chili paste or sambal oelek
  • 3 tbsp tomato ketchup
  • 2 tbsp soy sauce
  • 1 tsp vinegar
Vegetables
  • 1 red bell pepper cubed
  • 1 green bell pepper cubed
  • 1 sweet onion cubed
Garnish
  • spring onions chopped

Equipment

  • Wok or Deep Skillet
  • Wire rack
  • Slotted spoon,

Method
 

  1. Cut chicken breasts into 2-inch strips. In a bowl, combine chicken, soy sauce, black pepper, salt, and egg white. Massage well and let marinate for 10 minutes.
  2. Add cornstarch and all-purpose flour to the marinated chicken. Toss until evenly coated. Let rest for 10 minutes while prepping vegetables.
  3. Heat oil in a deep pan or wok to 350°F. Fry chicken strips in batches until golden brown and crispy. Transfer to a wire rack and keep warm.
  4. Remove excess oil, leaving 2 tablespoons in the pan. Add dried red chilies and cashews. Stir-fry for 30 seconds until fragrant.
  5. Add minced garlic and grated ginger. Stir-fry for 10 seconds until aromatic.
  6. Toss in cubed bell peppers and onion. Stir-fry on high heat for 1-2 minutes until crisp-tender.
  7. Lower heat and add red chili paste, tomato ketchup, soy sauce, and vinegar. Stir well to combine, adding a splash of water if the sauce is too thick.
  8. Return crispy chicken to the pan. Toss everything together until the chicken is evenly coated in the glossy sauce.
  9. Turn off heat. Garnish with chopped spring onions and serve immediately with steamed rice or noodles.

Nutrition

Calories: 420kcalCarbohydrates: 28gProtein: 32gFat: 20gSaturated Fat: 4gCholesterol: 85mgSodium: 1200mgPotassium: 420mgFiber: 3gSugar: 12gVitamin A: 1800IUVitamin C: 60mgCalcium: 30mgIron: 2.2mg

Notes

For extra crispiness, double-fry the chicken: fry once until pale gold, cool for 5 minutes, then fry again for 1 minute at 400°F. Store sauce and fried chicken separately for meal prep to maintain texture.
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