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Dragon Chicken | Spicy Indo-Chinese Chicken Stir Fry

Crispy chicken tossed in a fiery chili-garlic Indo-Chinese sauce, perfect as an appetizer or main dish for spice lovers.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: Asian Fusion, Indo-Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 500 g boneless chicken cut into bite-sized pieces
  • 1 tbsp soy sauce
  • 1 tsp chili sauce
  • 1/2 tsp black pepper
  • 1 tsp cornstarch
Batter
  • 2 tbsp cornstarch
  • 1 egg
  • 2 tbsp water
Sauce
  • 1 tbsp oil
  • 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
Garnish
  • 2 spring onions chopped
  • 1 tsp sesame seeds

Equipment

  • Wok or deep pan
  • Mixing bowl
  • Frying pan
  • Knife
  • Cutting board

Method
 

  1. Marinate chicken with soy sauce, chili sauce, black pepper, and cornstarch; rest 15 minutes.
  2. Prepare batter with cornstarch, egg, and water. Coat chicken lightly.
  3. Heat oil; fry chicken in batches until golden and crispy. Drain on paper towels.
  4. Heat 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.

Notes

Fry chicken in small batches for best crispiness. Adjust chili sauce to desired spice level.