Description
How to make Spicy Dragon Chicken with tender chicken, fiery chili sauce, and fresh ginger that’s absolutely perfect for a quick weeknight dinner.
Ingredients
Scale
- Chicken & Coating:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/4 cup vegetable oil, plus more for frying
- Fresh Aromatics & Vegetables:
- 1 red bell pepper, cored and diced
- 1/2 yellow onion, diced
- 2 tablespoons fresh ginger, minced
- 4 cloves fresh garlic, minced
- Fiery Dragon Sauce:
- 1/2 cup low-sodium soy sauce
- 2 tablespoons rice vinegar (unseasoned)
- 3–4 tablespoons chili garlic sauce (e.g., Huy Fong)
- 2 tablespoons packed light brown sugar
- Seasoning & Garnish:
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Prep Chicken: Cut chicken thighs into 1-inch pieces. Toss them with cornstarch, salt, and black pepper until evenly coated. This initial prep ensures your Spicy Dragon Chicken gets wonderfully crispy when fried.
- Mix Sauce: In a small bowl, whisk together low-sodium soy sauce, rice vinegar, chili garlic sauce, and light brown sugar until thoroughly combined. This creates the essential fiery dragon sauce.
- Fry Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Fry chicken in batches until golden brown and crispy, about 3-4 minutes per side. Don’t overcrowd the pan.
- Sauté Aromatics: Drain excess oil, leaving about 1 tablespoon. Add bell pepper, onion, minced ginger, and garlic to the skillet. Sauté for 3-5 minutes until fragrant and slightly softened.
- Combine & Simmer: Pour the prepared fiery dragon sauce into the skillet with the sautéed vegetables, bringing it to a gentle simmer. Return the cooked chicken to the pan, tossing to coat your Spicy Dragon Chicken evenly.
- Finish Dish: Continue to simmer the Spicy Dragon Chicken for 1-2 minutes, allowing the sauce to thicken and glaze the chicken beautifully. Ensure every piece is wonderfully coated with the flavorful sauce.
- Garnish & Serve: Transfer the finished Spicy Dragon Chicken to a serving platter. Garnish generously with thinly sliced green onions and sesame seeds. Serve hot for an ultimate weeknight dinner.
Notes
Fry chicken in small batches to prevent overcrowding, ensuring a crispy exterior rather than steamed.
Store leftover Spicy Dragon Chicken in an airtight container in the refrigerator for up to 3-4 days.
For a gluten-free version, swap regular soy sauce for tamari and ensure chili garlic sauce is certified gluten-free.
Serve this Spicy Dragon Chicken hot over fluffy white or brown rice, garnished with green onions and sesame seeds.
Prep ahead by coating chicken in cornstarch and whisking the sauce up to 24 hours prior; store separately.
**Allergy Information:** Soy, Gluten, Sesame