Dragon Chicken

When I think about the ultimate comfort food, Dragon Chicken comes to mind. This dish isn’t just another chicken recipe; it’s a vibrant explosion of flavors that brings back memories of family gatherings and festive feasts. I vividly remember the first time I tried Dragon Chicken at a local eatery, where the savory aroma wafted through the air, enticing my senses like no other. The combination of crispy chicken with a tangy sauce made my taste buds dance in delight.

Dragon Chicken Ingredients

In crafting the perfect Dragon Chicken, the ingredients play a crucial role. Each element complements the others to create a hearty dish. The star ingredient, chicken, is marinated to infuse it with flavor, while the assortment of spices and sauces add depth and character. The combination of textures—from crispy to tender—ensures that every bite is satisfying.

• 1 pound boneless skinless chicken breast: This is the foundation of the dish, providing a juicy and tender meat that soaks up all the delicious flavors.
• 1 large egg: Used in the marinade, it helps create a coating that clings to the chicken, ensuring a crispy texture when fried.
• 2 tablespoons soy sauce (low-sodium): This adds umami depth to the marinade, enhancing the overall flavor profile.
• 2 tablespoons chili paste: For a spicy kick, this ingredient is essential in giving Dragon Chicken its signature heat.
• 1 tablespoon ginger paste (or grated ginger): Adds a fresh and zesty flavor that complements the chicken beautifully.
• 2 teaspoons garlic paste (or grated garlic): Garlic brings a robust aroma and flavor that enhances every bite of the dish.
• ½ cup all-purpose flour: This is part of the breading that provides a crunchy exterior when fried.
• ¼ cup cornstarch: Helps achieve an extra crispy texture in the coating.
• 2 teaspoons chili powder: Enhances the heat and adds a beautiful color to the dish.
• 1 teaspoon garlic powder: A quick way to infuse that garlic flavor without the fresh prep.
• 1 teaspoon ground ginger: Adds warmth and depth to the flavor profile.
• ½ teaspoon black pepper: A classic spice that rounds out the overall taste.
• Oil for frying: Essential for achieving that golden, crispy finish on the chicken.
• 1 tablespoon vegetable oil: Used to sauté the vegetables and add flavor.
• 1 cup cashews (unsalted): These nuts add a lovely crunch and a touch of richness.
• 1 red bell pepper (thinly sliced): Adds color, sweetness, and crunch to the dish.
• ½ red onion (thinly sliced): Provides a sweet yet sharp flavor, complementing the other ingredients.
• 3 dried red chilis: For added heat and visual appeal.
• sliced green onions for garnish: Fresh and vibrant, they provide a beautiful finish to the dish.
• ¼ cup ketchup: A key ingredient in the sauce, providing sweetness and tang.
• ¼ cup soy sauce (low-sodium): Enriches the sauce and brings all the flavors together.
• 2 tablespoons chili paste: To reinforce the heat in the sauce.
• 2 teaspoons garlic paste (or grated garlic): Adds depth to the sauce.
• 2 teaspoons ginger paste (or grated ginger): Complements the other sauce ingredients beautifully.
• 2 teaspoons sugar: Balances out the flavors in the sauce.
• 2 teaspoons rice vinegar: A touch of acidity to brighten the dish.
• 1 teaspoon cornstarch: Used in the sauce to help thicken it.

How to Assemble Dragon Chicken

Preparing Dragon Chicken is a delightful experience. You’ll find the steps easy to follow and the results incredibly rewarding. Let’s dive into the process of bringing this flavorful dish to life.

1. Begin by preparing the chicken: cut 1 pound of boneless skinless chicken breast into ½-inch by 2-inch strips. This uniformity in size will ensure even cooking. Place the cut chicken into a sealable bag or a large bowl.

2. Next, whisk together the marinade ingredients: combine 1 large egg, 2 tablespoons of soy sauce, 2 tablespoons of chili paste, 1 tablespoon of ginger paste, and 2 teaspoons of garlic paste. Pour this mixture into the container with the chicken. Ensure every piece is well-coated, then cover it and let it marinate for 30 minutes.

3. While the chicken marinates, prepare the breading mixture. In a separate bowl, whisk together ½ cup of all-purpose flour, ¼ cup of cornstarch, 2 teaspoons of chili powder, 1 teaspoon of garlic powder, 1 teaspoon of ground ginger, and ½ teaspoon of black pepper. This blend will give the chicken its crispy coating.

4. Then, heat a large skillet over medium-high heat, adding enough oil for frying, around 2 inches deep. You want the oil hot but not smoking. To test if it’s ready, drop a little breading mixture in; if it sizzles, you’re good to go!

5. Once the oil is ready, remove the chicken from the marinade, letting any excess liquid drip off. Coat each piece in the breading mixture, ensuring even coverage. This step is crucial for achieving that perfect crispy texture.

6. Carefully place the breaded chicken in the hot oil, working in batches to avoid overcrowding. Fry for about 4 to 5 minutes, turning occasionally until the chicken is golden brown and cooked through. You’ll know it’s done when the coating is crispy and the meat is no longer pink inside.

7. Once cooked, use a slotted spoon to transfer the chicken onto a paper towel-lined plate to drain any excess oil. This helps keep it crispy!

8. Now, remove some of the oil from the skillet, but leave a tablespoon in. Heat 1 tablespoon of vegetable oil over medium-high heat. Add 1 cup of cashews, 1 red bell pepper, ½ red onion, and 3 dried red chilis. Stir frequently, cooking until the vegetables are tender, which should take about 5 minutes.

9. While the veggies are cooking, whisk together the sauce ingredients: ¼ cup of ketchup, ¼ cup of soy sauce, 2 tablespoons of chili paste, 2 teaspoons of garlic paste, 2 teaspoons of ginger paste, 2 teaspoons of sugar, 2 teaspoons of rice vinegar, and 1 teaspoon of cornstarch. This mixture will create a lovely sauce.

10. With the vegetables tender, add the cooked chicken back into the skillet, pouring the sauce over everything. Gently stir to coat the chicken and vegetables in the sauce, cooking until it thickens. This should take just a few minutes.

11. Finally, remove from heat, and plate the Dragon Chicken. Garnish with sliced green onions for a touch of freshness and color.

Ways to Adapt This Recipe

If you’re looking to switch things up with Dragon Chicken, here are some great adaptations:

• Storage: Leftover Dragon Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best results.
• Freezing: You can freeze the cooked chicken for up to 2 months. Thaw in the refrigerator before reheating.
• Vegetarian Option: Substitute the chicken with tofu or tempeh for a plant-based version that still packs a flavor punch.
• Additional Veggies: Add your favorite vegetables like snap peas or broccoli to the stir-fry for extra nutrition and color.
• Lowering the Heat: If you prefer a milder dish, reduce the amount of chili paste or omit the dried red chilis.
• Serving Suggestions: Serve Dragon Chicken over steamed rice or with noodles to soak up the delicious sauce.

Perfect Matches for Dragon Chicken

Dragon Chicken is a versatile dish that pairs wonderfully with various sides and occasions. Here are some delightful combinations:

• Steamed Jasmine Rice: A classic pairing that balances the bold flavors of the chicken.
• Stir-Fried Vegetables: Serve alongside a medley of stir-fried vegetables for a colorful and healthy plate.
• Spring Rolls: These make for a fantastic appetizer before diving into the flavorful Dragon Chicken.
• Cashew Fried Rice: It’s a great way to incorporate the flavors of Dragon Chicken into a hearty rice dish.
• Salad: A fresh side salad with a citrus dressing can provide a refreshing contrast to the richness of the chicken.
• Occasions: This dish is perfect for family dinners, casual gatherings, or even a festive celebration. It truly shines on special occasions.

FAQ

Conclusion

In summary, Dragon Chicken is a captivating dish that brings together an irresistible combination of flavors and textures. It’s perfect for family meals or entertaining guests, making it a go-to recipe for any occasion. I encourage you to try making Dragon Chicken tonight—you won’t regret it! The fantastic taste and easy preparation will surely make it a favorite in your home.

Dragon Chicken

The ultimate comfort food, Dragon Chicken is a crispy, flavorful dish that perfectly balances savory and spicy notes. Ideal for family dinners or gatherings, it’s easy to prepare and sure to satisfy any craving!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound boneless skinless chicken breast
• 1 large egg
• 2 tablespoons soy sauce (low-sodium)
• 2 tablespoons chili paste
• 1 tablespoon ginger paste
• 2 teaspoons garlic paste
• ½ cup all-purpose flour
• ¼ cup cornstarch
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• ½ teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 cup cashews (unsalted)
• 1 red bell pepper
• ½ red onion
• 3 dried red chilis
• sliced green onions for garnish
• ¼ cup ketchup
• ¼ cup soy sauce (low-sodium)
• 2 tablespoons chili paste
• 2 teaspoons garlic paste
• 2 teaspoons ginger paste
• 2 teaspoons sugar
• 2 teaspoons rice vinegar
• 1 teaspoon cornstarch

Equipment

• Skillet
• Grater
• Wooden Spoon
• Chef's Knife
• Mixing Bowl
• Whisk
• Frying Pan

Method

 

1. Begin by preparing the chicken: cut 1 pound of boneless skinless chicken breast into ½-inch by 2-inch strips. This uniformity in size will ensure even cooking. Place the cut chicken into a sealable bag or a large bowl.
2. Next, whisk together the marinade ingredients: combine 1 large egg, 2 tablespoons of soy sauce, 2 tablespoons of chili paste, 1 tablespoon of ginger paste, and 2 teaspoons of garlic paste. Pour this mixture into the container with the chicken. Ensure every piece is well-coated, then cover it and let it marinate for 30 minutes.
3. While the chicken marinates, prepare the breading mixture. In a separate bowl, whisk together ½ cup of all-purpose flour, ¼ cup of cornstarch, 2 teaspoons of chili powder, 1 teaspoon of garlic powder, 1 teaspoon of ground ginger, and ½ teaspoon of black pepper. This blend will give the chicken its crispy coating.
4. Then, heat a large skillet over medium-high heat, adding enough oil for frying, around 2 inches deep. You want the oil hot but not smoking. To test if it's ready, drop a little breading mixture in; if it sizzles, you’re good to go!
5. Once the oil is ready, remove the chicken from the marinade, letting any excess liquid drip off. Coat each piece in the breading mixture, ensuring even coverage. This step is crucial for achieving that perfect crispy texture.
6. Carefully place the breaded chicken in the hot oil, working in batches to avoid overcrowding. Fry for about 4 to 5 minutes, turning occasionally until the chicken is golden brown and cooked through. You’ll know it’s done when the coating is crispy and the meat is no longer pink inside.
7. Once cooked, use a slotted spoon to transfer the chicken onto a paper towel-lined plate to drain any excess oil. This helps keep it crispy!
8. Now, remove some of the oil from the skillet, but leave a tablespoon in. Heat 1 tablespoon of vegetable oil over medium-high heat. Add 1 cup of cashews, 1 red bell pepper, ½ red onion, and 3 dried red chilis. Stir frequently, cooking until the vegetables are tender, which should take about 5 minutes.
9. While the veggies are cooking, whisk together the sauce ingredients: ¼ cup of ketchup, ¼ cup of soy sauce, 2 tablespoons of chili paste, 2 teaspoons of garlic paste, 2 teaspoons of ginger paste, 2 teaspoons of sugar, 2 teaspoons of rice vinegar, and 1 teaspoon of cornstarch. This mixture will create a lovely sauce.
10. With the vegetables tender, add the cooked chicken back into the skillet, pouring the sauce over everything. Gently stir to coat the chicken and vegetables in the sauce, cooking until it thickens. This should take just a few minutes.
11. Finally, remove from heat, and plate the Dragon Chicken. Garnish with sliced green onions for a touch of freshness and color.

Notes

• Tip 1: This recipe calls for the chicken to marinate for 30 minutes. I usually let it sit while I prepare the rest of the recipe, but don’t marinate longer than 2 hours.
• Tip 2: To test if the oil is ready for frying, take a wooden skewer or a long toothpick and poke it into the oil down to the bottom of the pan. Bubbles should form around the skewer quickly. If the oil starts smoking it’s too hot.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.