Spicy Dragon Chicken: Flavorful & Easy Weeknight Stir-Fry (Print Version)
Experience fiery Dragon Chicken, a spicy, savory stir-fry. Perfect for busy weeknights, this flavorful dish brings the heat and comfort!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Indo-Chinese
Dietary: Dairy-Free
# Ingredients:
→ For the Chicken
01 -
Boneless, Skinless Chicken Thighs (1.5 lbs, cubed)
02 -
Cornstarch (1/4 cup)
03 -
Egg (1 large, beaten)
04 -
Salt (1/2 tsp)
05 -
Black Pepper (1/4 tsp)
→ Dragon Chicken Sauce
06 -
Soy Sauce (1/4 cup)
07 -
Chili Garlic Sauce (2-3 tbsp, adjust to taste)
08 -
Rice Vinegar (1 tbsp)
09 -
Sugar (1 tbsp, brown or white)
10 -
Sesame Oil (1 tsp)
11 -
Water or Chicken Broth (1/4 cup)
→ Aromatics & Veggies
12 -
Garlic (4-5 cloves, minced)
13 -
Ginger (1 tbsp, grated)
14 -
Green Bell Pepper (1 large, sliced)
15 -
Onion (1 medium, sliced)
→ Garnish & Frying
16 -
Oil for frying (1/2 cup, vegetable or canola)
17 -
Toasted Sesame Seeds (1 tbsp, for garnish)
18 -
Green Onions (2, sliced, for garnish)
# Instructions:
01 -
First things first, cube your chicken thighs into bite-sized pieces. In a bowl, whisk together that egg, then toss in your chicken. Sprinkle in the cornstarch, salt, and pepper, making sure every piece of chicken is coated. It's gonna look a little gloopy, but trust the process! This is where that crispy magic starts for our Dragon Chicken.
02 -
In a separate bowl, let's get that amazing sauce going. Whisk together the soy sauce, chili garlic sauce, rice vinegar, sugar, sesame oil, and water (or broth). Taste it! Does it need more heat? A little more tang? This is your kitchen, your rules! I always taste and adjust here, sometimes adding a tiny splash more vinegar if I'm feeling zesty.
03 -
Heat a good amount of oil in a large skillet or wok over medium-high heat. Once it’s shimmering, carefully add your coated chicken in batches. Don't overcrowd the pan, hon, or they won't get crispy; they’ll steam. Fry until golden brown and cooked through, about 3-4 minutes per side. I always get a little messy here, oil splattering, but that golden crunch is worth it!
04 -
Once all the chicken is fried, drain off most of the oil, leaving just about a tablespoon. Toss in your minced garlic and grated ginger. Oh, that smell! Sauté for about 30 seconds until fragrant—don't let it burn, that's a sad smell. Then, add your sliced bell pepper and onion. Stir-fry for 2-3 minutes until they start to soften but still have a little bite.
05 -
Now for the grand finale! Add your fried chicken back into the skillet with the sautéed veggies. Give it a good stir to combine everything. Pour in your prepared Dragon Chicken sauce. It’ll start to thicken almost immediately as it heats up and coats everything in that glossy, spicy goodness.
06 -
Stir constantly for another minute or two, letting the sauce bubble and cling to the chicken and veggies. The kitchen will smell absolutely incredible, like a fancy takeout place, but better! Remove from heat, sprinkle generously with toasted sesame seeds and fresh green onions. Serve hot over steamed rice, and honestly, you've just made something truly special.