Description
Fiery Dragon Chicken is a zesty and spicy Indo-Chinese dish featuring crispy deep-fried chicken pieces tossed in a vibrant sauce made with garlic, ginger, green chilies, and colorful bell peppers. Perfectly balanced with tangy, sweet, and savory flavors, this recipe delivers a fiery punch that pairs wonderfully with steamed rice or noodles.
Ingredients
Scale
For the 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)
For Frying
- Oil for deep frying (enough to submerge chicken pieces)
For the Sauce
- 2 tbsp oil (leftover 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
For Garnish
- 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 cubes. In a mixing bowl, combine the chicken pieces with fresh ginger-garlic paste, light soy sauce, black pepper powder, salt, beaten egg, cornstarch, and all-purpose flour. Mix thoroughly to coat the chicken evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes; for deeper flavor and tenderness, marinate for 1-2 hours.
- Fry the Chicken: Heat enough oil in a deep pan or wok to deep fry the chicken pieces, bringing it to a temperature of 350-375°F (175-190°C). Fry the marinated chicken in small batches for approximately 5-7 minutes or until golden brown, crispy, and cooked through. Avoid overcrowding the pan to maintain oil temperature and crispness. Remove the cooked chicken with a slotted spoon and drain on paper towels to remove excess oil. Set aside.
- Craft the Dragon Chicken Sauce: Drain the frying oil from the pan, leaving about 2 tablespoons behind. Heat this over medium heat. Sauté the finely chopped garlic and ginger for 30 to 60 seconds until fragrant. Add the green chilies, then stir in the red and yellow bell peppers along with the chopped onions. Stir-fry these vegetables for 2 to 3 minutes, allowing them to soften slightly while retaining crispness. Add tomato ketchup, red chili sauce, dark soy sauce, white vinegar, sugar, and black pepper powder. Stir well and cook for 1 minute to blend the flavors.
- Thicken the Sauce: Pour in the chicken stock or water and bring the mixture to a gentle simmer. In a separate small bowl, prepare a slurry by mixing cornstarch with water, then gradually add this slurry to the simmering sauce, stirring constantly to prevent lumps. Continue cooking for 1-2 minutes until the sauce thickens and develops a glossy texture. Taste the sauce and add a pinch of salt if needed to balance the flavors.
- Combine and Serve: Add all the crispy fried chicken pieces back into the sauce. Toss gently but quickly to coat each piece evenly without breaking the chicken. Remove the pan from heat immediately to retain the crispness and prevent overcooking. Garnish the Fiery Dragon Chicken with chopped spring onion greens and optionally sprinkle roasted sesame seeds over the top. Serve this hot and spicy dish immediately with steamed rice, fried rice, or noodles for a satisfying meal.
Notes
- Marinating the chicken for longer (up to 2 hours) enhances tenderness and flavor.
- Ensure the oil is hot enough before frying to get crispy chicken without excess oil absorption.
- The sauce should be thick and glossy to coat the chicken properly but not overly heavy.
- Adjust the number of green chilies according to your preferred spice level.
- Roasted sesame seeds add a nutty flavor and nice texture but are optional.
- Use chicken thighs for moister and juicier results if preferred over breasts.
- Serve immediately to enjoy the crispy texture; the chicken will soften if left to sit in the sauce too long.
