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A detailed close-up of crispy chicken pieces coated in a glossy, red Dragon sauce, highlighting the texture of the dish.

Dragon Chicken Recipe (The BEST Sweet & Spicy Stir-Fry)

This Dragon Chicken Recipe features incredibly crispy fried chicken tossed in a fiery, sweet, and tangy Indo-Chinese sauce. A restaurant-quality dish that's easy to make at home and guaranteed to become a new family favorite weeknight dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: Asian, Indo-Chinese
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast or thighs cut into 1-inch cubes
  • 1 tablespoon Ginger-Garlic Paste
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Black Pepper freshly ground
  • 1/2 teaspoon Salt
  • 1/2 cup Corn Starch
  • 2 tablespoons All-Purpose Flour
  • 1 large Egg beaten
  • 2-3 tablespoons Water as needed
  • Oil for frying Vegetable or canola oil
  • 2 tablespoons Red Chili Paste e.g., Sriracha
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Rice Vinegar
  • 2 tablespoons Ketchup
  • 1 tablespoon Honey or Brown Sugar
  • 1 teaspoon Sesame Oil
  • 4 cloves Garlic minced
  • 1 inch Ginger grated
  • 1 medium Onion thinly sliced
  • 1 medium Bell Pepper any color, thinly sliced
  • 1/4 cup Cashews optional
  • 2 Green Onions sliced, for garnish
  • 1 teaspoon Sesame Seeds for garnish

Equipment

  • 1 Wok or Deep Pan
  • 3 Mixing bowls
  • 1 Slotted Spoon

Method
 

  1. In a medium bowl, combine chicken, ginger-garlic paste, soy sauce, black pepper, and salt. Mix well and let marinate for 15-20 minutes.
  2. In a separate bowl, whisk together corn starch, all-purpose flour, beaten egg, and water to create a thick batter. Add the marinated chicken and toss until fully coated.
  3. Heat oil in a wok to 350°F (175°C). Fry chicken in batches for 4-5 minutes until light golden. Remove and drain. For extra crispy results, fry a second time for 1-2 minutes until deep golden brown.
  4. In a small bowl, whisk together red chili paste, soy sauce, rice vinegar, ketchup, honey, and sesame oil. Set aside.
  5. Heat 1 tbsp of oil in a wok over high heat. Sauté garlic and ginger for 30 seconds. Add onion, bell pepper, and cashews and stir-fry for 2-3 minutes. Pour in the sauce, bring to a simmer, then add the crispy chicken. Toss to coat. Garnish with green onions and sesame seeds.

Notes

For extra crispy chicken, do not skip the double-frying step.
Ensure all your ingredients are prepped before you start cooking as the stir-fry process is very quick.
Adjust the amount of red chili paste to control the spice level.