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-favorite recipe delivers a fiery twist on a classic stir-fry, perfect for an exciting dinner.
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, or grated ginger
- 2 teaspoons garlic paste, or grated garlic
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 (about 2 inches depth)
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, or grated garlic
- 2 teaspoons ginger paste, or grated ginger
- 2 teaspoons sugar
- 2 teaspoons rice vinegar
- 1 teaspoon cornstarch
Instructions
- Prepare the chicken: Cut 1 pound of boneless skinless chicken breast into ½-inch by 2-inch strips. Place the chicken pieces into a sealable bag or large bowl.
- Make and apply the marinade: 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, cover or seal, and let it marinate for 30 minutes.
- Prepare the breading: In a separate bowl, whisk together 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.
- Heat the frying oil: In a large skillet, heat about 2 inches of oil over medium-high heat until hot but not smoking. To test, dip a wooden skewer into the oil; bubbles should form rapidly without smoke.
- Bread and fry the chicken: Remove chicken from the marinade and coat evenly in the breading mixture. Fry the chicken in batches for 4-5 minutes each, turning to brown evenly. Drain cooked chicken on paper towels and set aside. Remove oil from pan or use a new pan for stir-fry.
- Cook the vegetables and cashews: Heat 1 tablespoon vegetable oil 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 until tender, 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.
- Combine chicken and sauce: Add the fried chicken to the pan with vegetables and pour sauce over. Cook stirring continuously until sauce thickens and coats chicken and vegetables well.
- Serve: Remove from heat and garnish with sliced green onions. Serve immediately over rice or as desired.
Notes
- Marinate the chicken for 30 minutes; do not exceed 2 hours to avoid texture changes.
- To test the oil heat before frying, use a wooden skewer; bubbles should form quickly but without smoke.
- Use low-sodium soy sauce to control saltiness in the dish.
- You can substitute cashews with peanuts or omit for a nut-free version.
- Adjust chili paste quantity to control the spiciness according to your preference.
- Serve with steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
