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. This crowd-pleaser combines a fiery chili paste marinade with a crispy coating and a vibrant stir-fry of cashews, bell pepper, and onions, making it perfect for those who enjoy bold Asian-inspired 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
- 2 teaspoons garlic paste
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 (approximately 2 cups or enough to fill 2 inches in pan)
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
- 2 teaspoons ginger paste
- 2 teaspoons sugar
- 2 teaspoons rice vinegar
- 1 teaspoon cornstarch
Instructions
- Prepare the chicken: Cut 1 pound boneless skinless chicken breast into ½-inch by 2-inch strips. Place the chicken strips into a sealable bag or large bowl to prepare for marinating.
- Make the marinade: In a separate 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 in the bag or bowl, seal or cover, and let marinate for 30 minutes.
- Mix the breading: In another 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 well to evenly distribute spices.
- Heat oil for frying: In a large skillet, pour enough oil to reach 2 inches deep and heat over medium-high until hot but not smoking. Test by placing a wooden skewer in oil; bubbles should form rapidly without smoking.
- Bread and fry chicken: Remove chicken from marinade, letting excess drip off. Coat each strip evenly in the breading mixture. Working in batches, carefully place the breaded chicken into the hot oil in an even layer. Fry for 4-5 minutes, turning occasionally, until golden brown and cooked through. Transfer cooked chicken to a paper towel-lined plate and set aside. Discard or drain the frying oil and wipe the pan clean if reusing.
- Cook the stir-fry vegetables: Heat 1 tablespoon vegetable oil in a 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 frequently and cook until vegetables are tender but crisp, about 5 minutes.
- Prepare the sauce: While vegetables cook, 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 finish: Add the cooked chicken to the skillet with vegetables. Pour the prepared sauce over everything and cook while stirring continuously until the sauce thickens and evenly coats the chicken and veggies.
- Serve: Remove from heat and garnish with sliced green onions. Serve immediately with your choice of steamed rice or noodles.
Notes
- Marinate the chicken for at least 30 minutes but do not exceed 2 hours for best texture and flavor.
- To check if oil is ready for frying, insert a wooden skewer into the oil; rapid bubbles indicate proper temperature.
- Use low-sodium soy sauce to control saltiness.
- Adjust chili paste quantity to control spiciness according to your preference.
- Frying in batches prevents overcrowding and ensures crispy chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
