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. Perfect for those who enjoy a fiery twist on a classic stir-fry, this recipe combines a crispy chicken exterior with a deliciously thick sauce and crunchy cashews for texture.
Ingredients
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
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ½ teaspoon black pepper
- Oil for frying
Stir fry
- 1 tablespoon vegetable oil
- 1 cup cashews, unsalted
- 1 red bell pepper, thinly sliced
- ½ red onion, thinly sliced
- 3 dried red chilis
- Sliced green onions for garnish
Sauce
- ¼ cup ketchup
- ¼ 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 Chicken: Cut 1 pound boneless skinless chicken breast into ½-inch by 2-inch strips. Place the chicken into a sealable bag or large bowl.
- Make Marinade: Whisk together 1 large egg, 2 tablespoons soy sauce, 2 tablespoons chili paste, 1 tablespoon ginger paste, and 2 teaspoons garlic paste. Pour this marinade over the chicken. Seal or cover and let marinate for 30 minutes.
- Prepare Breading: In a separate bowl, whisk 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 Oil for Frying: In a large skillet, heat 2 inches of oil over medium-high heat. The oil is ready when bubbles rapidly form around a wooden skewer dipped into the oil without smoking.
- Bread and Fry Chicken: Remove chicken from marinade and coat evenly with the breading mixture. Fry in batches in the hot oil, about 4-5 minutes per batch, turning to brown evenly. Remove and place on paper towel-lined plate to drain.
- Cook Vegetables and Nuts: Remove frying oil or use a new pan. 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 and cook until tender, about 5 minutes.
- Prepare Sauce: While vegetables cook, whisk ¼ cup ketchup, ¼ cup 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 in a bowl.
- Combine and Cook: Add fried chicken to the pan with vegetables and pour the sauce over all. Stir continuously and cook until the sauce thickens and coats the chicken and vegetables evenly.
- Garnish and Serve: Remove from heat and garnish with sliced green onions. Serve immediately for best flavor.
Notes
- Marinate the chicken for at least 30 minutes, but do not exceed 2 hours for the best texture and flavor.
- To check if oil is ready for frying, dip a wooden skewer into the hot oil; small bubbles should form rapidly around it. Avoid overheating the oil as it can smoke and burn the coating.
- You can substitute cashews with peanuts or almonds for a different crunch.
- Adjust chili paste amounts to your preferred spice level.
- Use low-sodium soy sauce to control saltiness without compromising flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 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
