Dragon Chicken is the perfect combination of crispy chicken, bold spicy sauce, and savory Indo-Chinese flavors. It’s a restaurant-style dish you can easily recreate at home, delivering a punch of chili, garlic, and soy-based umami in every bite.

This dish is ideal for appetizers, main course, or party platters. It’s loved by spice enthusiasts and fusion food fans alike. Whether you are craving fiery chicken or looking for a show-stopping dish for dinner guests, this Dragon Chicken recipe hits all the right notes.

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Why Dragon Chicken is Special

1. Crispy Yet Saucy: Chicken is fried until golden and tossed in a glossy, sticky sauce.
2. Flavor Explosion: Garlic, ginger, chili sauce, soy sauce, and vinegar create layers of heat and umami.
3. Quick & Restaurant-Style: With proper prep, this dish can be ready in under an hour.
4. Customizable Spice: Adjust chili sauce to match your heat preference.
5. Party-Friendly: Great for sharing with friends or family; looks impressive on the table.

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Choosing the Best Ingredients

• Chicken: Boneless, skinless chicken thighs or breasts cut into bite-sized pieces. Thighs are juicier.
• Cornstarch & Egg: For coating, ensuring extra crispy texture.
• Sauces: Soy sauce, chili sauce, tomato ketchup, and vinegar create a balance of sweet, tangy, and spicy.
• Aromatics: Fresh garlic, ginger, and green chilies are essential for flavor.
• Garnish: Spring onions and sesame seeds add freshness and crunch.

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Step-by-Step Instructions

1. Prep Chicken: Cut chicken into bite-sized pieces. Marinate with 1 tsp soy sauce, 1 tsp chili sauce, ½ tsp black pepper, and 1 tsp cornstarch. Let rest 15 minutes.
2. Make Batter: In a bowl, mix 2 tbsp cornstarch, 1 egg, and 2 tbsp water to coat chicken pieces lightly.
3. Fry Chicken: Heat oil in a wok or deep pan. Fry chicken pieces in batches until golden and crispy. Drain on paper towels.
4. Prepare Sauce: In a separate pan, heat 1 tbsp oil. Sauté minced garlic, ginger, and green chilies for 30 seconds. Add 2 tbsp soy sauce, 1 tbsp chili sauce, 1 tbsp tomato ketchup, 1 tsp vinegar, and 1 tsp sugar. Simmer 2–3 minutes.
5. Combine Chicken & Sauce: Toss fried chicken in the sauce until fully coated and glossy.
6. Garnish & Serve: Sprinkle chopped spring onions and sesame seeds on top. Serve hot with fried rice, noodles, or as an appetizer.

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Tips for Perfect Dragon Chicken

• Avoid Overcrowding: Fry chicken in small batches to maintain crispiness.
• Sauce Consistency: Slightly thickened sauce clings better to chicken.
• Adjust Heat: Use red chili flakes or Szechuan sauce for extra spice.
• Make Ahead: Fry chicken earlier, store separately, and toss in sauce before serving.
• Crispy Chicken Hack: Double coat chicken in cornstarch for extra crunch.

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Serving Suggestions

• Serve as an appetizer with dipping sauces.
• Pair with fried rice, chow mein, or steamed jasmine rice.
• Garnish with finely sliced green chilies for extra spice.
• Use as a party platter dish for gatherings and potlucks.

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Storage Tips

• Refrigerate: Store chicken and sauce separately in airtight containers for up to 2 days.
• Reheat: Toss chicken in a hot pan with sauce for 2–3 minutes to retain crispiness.
• Do Not Freeze: Chicken may lose crisp texture when frozen.

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INGREDIENTS

• 500g boneless chicken (thighs or breasts), cut into bite-sized pieces
• 1 tbsp soy sauce
• 1 tsp chili sauce
• ½ tsp black pepper
• 3 tbsp cornstarch (divided)
• 1 egg
• 2 tbsp water
• Oil for deep frying
• 1 tbsp oil for sauce
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 2 green chilies, chopped
• 2 tbsp soy sauce
• 1 tbsp chili sauce
• 1 tbsp tomato ketchup
• 1 tsp vinegar
• 1 tsp sugar
• 2 spring onions, chopped
• 1 tsp sesame seeds

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INSTRUCTIONS

1. Marinate chicken with soy sauce, chili sauce, black pepper, and 1 tsp cornstarch; rest 15 minutes.
2. Prepare batter with 2 tbsp cornstarch, egg, and water. Coat chicken pieces lightly.
3. Heat oil; fry chicken in batches until golden and crispy. Drain on paper towels.
4. Heat 1 tbsp oil in pan; sauté garlic, ginger, and green chilies for 30 seconds.
5. Add soy sauce, chili sauce, ketchup, vinegar, and sugar; simmer 2–3 minutes.
6. Toss fried chicken in sauce until fully coated.
7. Garnish with spring onions and sesame seeds; serve hot.

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