Description
Fiery Dragon Chicken is a vibrant and spicy Indo-Chinese dish featuring crispy deep-fried boneless chicken pieces tossed in a flavorful, tangy, and slightly sweet chili sauce with fresh bell peppers and aromatic ginger-garlic paste. Perfectly balanced with a punch of heat and a glossy coating, this dish is ideal served hot alongside steamed rice or noodles for a satisfying meal.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken breasts (or thighs), thinly sliced
- 1 tbsp fresh ginger-garlic paste
- 1 tsp light soy sauce
- ½ tsp black pepper powder
- ½ tsp salt
- 1 large egg
- ¼ cup cornstarch
- 1 tbsp all-purpose flour (maida)
Frying
- Oil for deep frying (enough to deep fry the chicken)
Sauce
- 2 tbsp oil (reserved from frying or fresh)
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 2–3 green chilies, slit or finely chopped
- ¼ cup finely chopped red bell pepper
- ¼ cup finely chopped yellow bell pepper
- ¼ cup finely chopped onion
- 2 tbsp tomato ketchup
- 1 tbsp red chili sauce (e.g., Sriracha)
- 1 tbsp dark soy sauce
- 1 tbsp white vinegar
- 1 tsp sugar
- ½ cup chicken stock or water
- 1 tbsp cornstarch mixed with 2 tbsp water (for slurry)
- Pinch of salt, if needed
- 2 tbsp chopped spring onion greens
- 1 tbsp roasted sesame seeds (optional)
Instructions
- Prepare Chicken Marinade: Wash, pat dry, and cut the chicken into 1-inch pieces. In a mixing bowl, combine the chicken with fresh ginger-garlic paste, light soy sauce, black pepper powder, salt, egg, cornstarch, and all-purpose flour. Mix thoroughly to coat the chicken evenly. Cover and marinate in the refrigerator for at least 30 minutes, ideally 1-2 hours, to allow the flavors to penetrate.
- Fry the Chicken: Heat sufficient oil in a deep pan or wok to 350-375°F (175-190°C) for deep frying. Fry the chicken pieces in batches to prevent overcrowding, cooking each batch for 5-7 minutes until golden brown, crispy, and fully cooked. Use a slotted spoon to remove the chicken and set it on paper towels to drain excess oil. Keep aside for later.
- Craft the Dragon Chicken Sauce: Drain excess oil from the pan, leaving about 2 tablespoons for cooking the sauce. Heat the pan over medium heat and sauté the chopped garlic and ginger for 30-60 seconds until aromatic. Add the green chilies, followed by the red bell pepper, yellow bell pepper, and chopped onion. Stir-fry these vegetables for 2-3 minutes to retain their crunch and color. Then, stir in tomato ketchup, red chili sauce, dark soy sauce, white vinegar, sugar, and black pepper powder. Cook this mixture for about a minute to blend the flavors.
- Thicken the Sauce: Pour in the chicken stock (or water) and bring the sauce to a gentle simmer. In a separate small bowl, mix cornstarch with water to create a slurry. Gradually add the slurry to the simmering sauce while stirring constantly. Continue cooking for 1-2 minutes until the sauce thickens and gains a glossy texture. Taste and adjust salt as necessary.
- Combine and Serve: Add all the crispy fried chicken pieces back into the sauce. Toss them gently but quickly to ensure the chicken is evenly coated with the thickened sauce without getting soggy. Remove the pan from heat immediately to preserve the chicken’s crispiness. Garnish with chopped spring onion greens and optionally sprinkle roasted sesame seeds on top. Serve hot right away paired with steamed rice, fried rice, or noodles for a delightful meal.
Notes
- Marinating the chicken longer (1-2 hours) enhances flavor and tenderness.
- Maintain the oil temperature during frying to ensure crispy chicken without absorbing too much oil.
- Adjust green chilies and red chili sauce quantity to control the heat level.
- Use fresh chicken stock for a richer sauce flavor, or water for a lighter version.
- Always toss the chicken gently in the sauce at the end to keep the crispiness intact.
- Roasted sesame seeds add an aromatic nuttiness but are optional.
- Serve immediately after cooking to enjoy the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indo-Chinese
