Description

Savory Dragon Chicken is a quick and spicy comfort dish that brings bold flavors right to your kitchen. Featuring crispy fried chicken tossed in a tangy, flavorful sauce infused with garlic, ginger, dried chilies, and a perfect balance of sweet and savory ingredients, this recipe delivers a satisfying meal in just 30 minutes. Garnished with green onions and sesame seeds, it’s perfect served over rice or noodles for a comforting, homemade Asian-inspired dinner.

Ingredients

Chicken

1 pound Chicken Breast (Substitution: Use thigh meat for a richer flavor.)
1 large Egg White (Whisk until frothy for better coating.)
1/2 cup Cornstarch (Toss chicken in cornstarch thoroughly before frying.)
Salt & Pepper (Adjust to taste.)

Cooking Oils and Aromatics

2 tablespoons Sesame Oil (Substitution: Use vegetable oil if unavailable.)
3 cloves Garlic (Minced for maximum flavor release.)
1 tablespoon Ginger (Fresh ginger is recommended for potency.)
2-3 pieces Dried Chilies (Adjust quantity based on personal heat preference.)

Sauce

1/4 cup Ketchup (Use a high-quality brand for the best taste.)
2 tablespoons Soy Sauce (Substitution: Tamari for gluten-free version.)
1 tablespoon Chili Garlic Sauce (Substitution: Sriracha or sambal oelek can be used.)
1 tablespoon Vinegar (Rice vinegar recommended for authenticity.)
1 tablespoon Sugar (Can be reduced depending on sweetness preference.)

Garnish

2 tablespoons Green Onions (Optional but recommended for visual appeal.)
1 tablespoon Sesame Seeds (Optional but recommended for extra flair.)

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Instructions

Marinate the Chicken: In a mixing bowl, combine sliced chicken breast with egg white, cornstarch, salt, and pepper. Mix until the chicken is evenly coated. Allow it to marinate at room temperature for 10 to 15 minutes to let the flavors meld and to prepare for frying.
Fry the Chicken: Heat sesame oil in a large skillet over medium-high heat until it shimmers. Add the marinated chicken in batches to avoid overcrowding. Fry each batch for 5 to 7 minutes until the chicken pieces are golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
Sauté Aromatics: Reduce the heat to medium, add a little more sesame oil to the skillet, then sauté the minced garlic, fresh ginger, and dried chilies for 1 to 2 minutes. Cook until fragrant but be careful not to burn the garlic.
Prepare the Sauce: Add ketchup, soy sauce, chili garlic sauce, vinegar, and sugar to the skillet. Stir everything together thoroughly and let the sauce simmer gently for 2 to 3 minutes. Adjust the thickness of the sauce with a little water if it becomes too thick.
Toss Chicken in Sauce: Return the crispy fried chicken pieces back into the skillet. Toss them well in the sauce to ensure each piece is fully coated. Allow to simmer together for an additional minute so the chicken absorbs the sauce flavors.
Garnish and Serve: Transfer the Dragon Chicken to a serving dish. Garnish with sliced green onions and sesame seeds to add freshness and a subtle nuttiness. Serve hot with steamed rice, noodles, or wrapped in lettuce for a complete meal.

Notes

For a gluten-free version, substitute tamari for soy sauce and ensure chili garlic sauce contains no gluten.
Adjust the number of dried chilies according to your spice tolerance; remove seeds for less heat.
Using chicken thighs instead of breast will yield a juicier, more flavorful dish.
To reduce oil absorption during frying, make sure the oil is hot enough before adding chicken.
This dish pairs well with jasmine rice or stir-fried noodles for a satisfying meal.