If you’ve ever craved that sizzling, spicy chicken from your favorite Asian takeout spot, this Dragon Chicken Recipe will make your kitchen feel like the best restaurant in town. It’s crispy on the outside, tender on the inside, and coated in a glossy, fiery sauce that’s full of garlic, ginger, and chili.
Whether you serve it over rice, with noodles, or just as a crunchy appetizer, this dish guarantees pure flavor excitement in every bite.
Table of Contents
Why You’ll Love This Dragon Chicken Recipe
This recipe brings everything you want from a restaurant-style stir fry — spicy heat, deep savory notes, and that addictive sticky-sweet glaze — but it’s totally doable at home.
- Crispy chicken with a light, golden crust
- Bold, garlicky, and spicy flavor that wakes up your taste buds
- Quick to make — ready in under 30 minutes
- Perfect for weeknight dinners or weekend parties
- Uses pantry staples with a few Asian essentials
- Pairs perfectly with fried rice or noodles
I first tried Dragon Chicken years ago at a roadside food stall near Austin that served fiery wok-style dishes right out of a trailer. It reminded me of the bold flavors my mom used to experiment with on her food truck — except this one had an extra punch.
That mix of heat, crunch, and sweet sauce was unforgettable. Now, I love recreating it at home when my family wants something spicy and fun.
Ingredients You’ll Need
Each ingredient plays a key role in balancing heat, tang, and crunch. Let’s break it down so you get the best results every time.
Main Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs), thinly sliced
- ¼ cup cornstarch (for crisp coating)
- 1 egg white (helps the coating stick)
- ½ teaspoon salt
- ½ teaspoon pepper
- Vegetable oil, for frying
For the Sauce
- 1 tablespoon sesame oil (adds a nutty aroma)
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 2–3 dried red chilies (or use crushed red pepper flakes for easy heat)
- ½ cup tomato ketchup (gives body and tang)
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce (adjust for spice level)
- 1 tablespoon vinegar (balances the sweetness)
- 1 tablespoon sugar or honey
- ¼ cup water, if needed to loosen sauce
- Salt, to taste
Garnishes (Optional)
- Sliced green onions for freshness
- Toasted sesame seeds for texture
- Fried onion or bell pepper strips for crunch
Optional Add-Ons or Substitutes
- Swap chicken with tofu or shrimp for a twist.
- Add bell peppers or carrots for extra crunch.
- Use brown sugar instead of honey for deeper flavor.
- Serve over jasmine rice or noodles to make it a full meal.
- Add cashews or peanuts for a nutty bite.
- Mix in a spoon of hoisin sauce for extra umami.
Step-by-Step Instructions
This Dragon Chicken comes together fast — just a quick fry and a flavorful sauce.
- Prepare the Chicken Batter:
In a bowl, whisk egg white, cornstarch, salt, and pepper. Add chicken and toss until well coated. (This light batter makes the perfect crispy crust.) - Fry the Chicken:
Heat vegetable oil in a skillet over medium-high heat. Fry chicken in batches until golden and crisp. Drain on paper towels. (Don’t overcrowd — it keeps the coating crunchy.) - Make the Sauce:
In a wok or large pan, heat sesame oil. Sauté garlic, ginger, and dried red chilies until fragrant. Add ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Stir until thickened and glossy. - Combine and Coat:
Add the fried chicken to the sauce. Toss well until every piece is evenly coated. (The sauce should cling beautifully to the crispy crust.) - Garnish and Serve:
Top with sesame seeds, green onions, and fried onion strips for crunch.
Quick Reminders:
- Cut chicken thin and even for faster, crispier cooking.
- Use high heat when frying for a light crust.
- Adjust spice level by reducing or increasing chili garlic sauce.
- Serve immediately for the best texture.
Expert Tips for Success
Dragon Chicken is all about timing, texture, and heat. Here’s how to make it restaurant-worthy:
- Marinate briefly (10 minutes) to infuse flavor without softening the crust.
- Double fry for extra crunch if you want that signature crisp bite.
- Use a carbon steel wok for authentic sear and smoky flavor.
- Stir sauce constantly to prevent burning the sugars.
- Add water a tablespoon at a time if the sauce gets too thick.
- Serve it alongside Chicken Chow Mein for a complete takeout-style meal.
- Sprinkle extra sesame seeds for that perfect visual finish.
Once you’ve nailed this version, you’ll never need restaurant takeout again — it’s that good.
Serving Suggestions
Dragon Chicken shines as both a main course and appetizer. Its spicy glaze makes it the ultimate centerpiece for dinner.
- Serve over steamed jasmine rice or fried rice.
- Pair with One-Pot Teriyaki Noodles for a saucy, flavor-packed combo.
- Add a side of stir-fried vegetables for freshness.
- Serve on lettuce leaves for a fun party bite.
- Try it with Thai Chicken Meatballs for a spicy feast.
- Finish with fresh lime wedges to balance the heat.
This dish adapts beautifully — spicy enough for grown-ups, yet balanced for family dinners.
Storing and Reheating
Dragon Chicken stores well if you keep the sauce and fried chicken separate until reheating.
How to Store It
- Store fried chicken separately in an airtight container for up to 3 days.
- Keep sauce refrigerated in a jar.
- Recombine only when reheating.
- Avoid freezing — it affects the crispy texture.
- Refrigerate garnishes separately for freshness.
How to Reheat It
- Reheat chicken in an oven at 375°F for 8–10 minutes to regain crispiness.
- Warm sauce on the stovetop and toss chicken just before serving.
- Microwave only if short on time (the texture softens).
- Add a splash of water if the sauce thickens too much.
- Top with fresh garnishes before serving.
It’ll taste just as bold and satisfying the next day — perfect for easy meal prep.
Nutrition (per serving, approx. 1 cup):
Calories: 370 | Protein: 29g | Fat: 15g | Carbs: 30g | Fiber: 2g | Sugar: 10g | Sodium: 650mg
Frequently Asked Questions
Can I bake instead of frying?
Yes! Bake at 400°F for 20–25 minutes or air fry at 375°F for 10–12 minutes until golden and crisp.
Is it very spicy?
It’s moderately spicy. You can reduce the heat by using fewer chilies or substituting sweet chili sauce for balance.
Can I use another protein?
Absolutely — try shrimp, tofu, or even cauliflower for a vegetarian option.
Final Thoughts
This Dragon Chicken recipe is all about energy — fiery, bold, and full of life. It’s the kind of dish that wakes up a quiet dinner table and brings everyone back for seconds. I love serving it on game nights or weekends when the whole house smells like garlic and spice.
Try pairing it with Grilled Vietnamese Chicken for a global feast that balances heat and freshness.
- Keep it crispy till the last bite.
- Adjust spice your way.
- Serve hot and enjoy the showstopper flavors.
Fire up your wok — this Dragon Chicken might just become your new weeknight legend.
Dragon Chicken
Ingredients
Equipment
Method
- Whisk egg white, cornstarch, salt, and pepper in a bowl. Add chicken and coat well.
- Heat vegetable oil in a skillet. Fry chicken in batches over medium-high heat until golden and crisp. Drain on paper towels.
- In a wok, heat sesame oil. Add garlic, ginger, and dried red chilies. Sauté until fragrant.
- Add ketchup, soy sauce, chili garlic sauce, vinegar, sugar, and water. Stir and simmer until sauce thickens and is glossy.
- Add fried chicken to the sauce and toss to coat evenly.
- Garnish with green onions, sesame seeds, and fried onion or bell pepper strips. Serve hot.
Nutrition
Notes
- Dish can be made with tofu or shrimp as a substitute.
- Adjust chili garlic sauce for milder heat.
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