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Dragon Chicken Recipe: Fiery & Flavorful Dish

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Ignite your taste buds with this Dragon Chicken, a dish that balances intense heat with rich, complex flavors. Perfect for weeknight dinners or impressing guests, this recipe promises a culinary adventure in every bite.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon soy sauce (for marinade)
  • 1 teaspoon minced ginger (for marinade)
  • 1 teaspoon minced garlic (for marinade)
  • 2 tablespoons cornstarch (for marinade)
  • 1 egg white (for marinade)
  • ½ teaspoon white pepper (for marinade)
  • 3 tablespoons soy sauce (for sauce)
  • 2 tablespoons rice vinegar (for sauce)
  • 1 tablespoon chili paste (or more for extra heat, for sauce)
  • 1 tablespoon sugar (for sauce)
  • ½ teaspoon white pepper (for sauce)
  • ½ cup chicken broth (for sauce)
  • 1 tablespoon cornstarch (for sauce)
  • Dried red chilies (to taste)
  • 1 tablespoon minced ginger (for sautéing)
  • 1 tablespoon minced garlic (for sautéing)
  • Sliced onions (to taste)
  • Sliced bell peppers (red, green, yellow, to taste)
  • 1 teaspoon sesame oil (for finishing)
  • Freshly chopped spring onions (for garnish)
  • Toasted sesame seeds (for garnish)

Instructions

  1. Start by cutting your boneless, skinless chicken thighs into uniform 1-inch pieces. In a medium bowl, combine the chicken with the marinade ingredients: 1 tablespoon soy sauce, 1 teaspoon minced ginger, 1 teaspoon minced garlic, 2 tablespoons cornstarch, and 1 egg white. Mix well until every piece of chicken is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
  2. While the chicken is marinating, let's get our sauce ready. In a separate bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon chili paste, 1 tablespoon sugar, ½ teaspoon white pepper, ½ cup chicken broth, and 1 tablespoon cornstarch. Set this aside.
  3. Heat about 2-3 inches of neutral oil in a wok or deep skillet over medium-high heat to about 350-375°F (175-190°C). Carefully add the marinated chicken pieces in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes per batch, or until the chicken is golden brown, crispy, and cooked through. Using a slotted spoon, transfer the fried chicken to a plate lined with paper towels to drain excess oil.
  4. Carefully drain most of the oil from the wok, leaving about 1-2 tablespoons. Reduce the heat to medium. Add your dried red chilies and sauté for about 30 seconds until fragrant and slightly darkened. Then, add 1 tablespoon minced ginger and 1 tablespoon minced garlic, sautéing for another 30 seconds until aromatic.
  5. Add your sliced onions and bell peppers to the wok. Stir-fry for 2-3 minutes until they start to soften slightly but still retain a bit of crispness.
  6. Give your prepared sauce a quick whisk again. Pour the sauce mixture into the wok with the aromatics and vegetables. Bring the sauce to a gentle simmer, stirring constantly. Let it simmer for about 1 minute until it reaches a glossy, thick consistency that coats the back of a spoon.
  7. Return all the crispy fried chicken pieces to the wok. Toss everything gently but thoroughly to ensure every piece of chicken and all the vegetables are beautifully coated in that delicious, fiery sauce. Stir in 1 teaspoon of sesame oil for an added layer of nutty flavor.
  8. Transfer your Dragon Chicken to a serving platter. Garnish generously with freshly chopped spring onions and toasted sesame seeds. Serve immediately with steamed white rice, noodles, or a side of plain stir-fried vegetables.

Nutrition

Keywords: For extra crispy chicken, ensure your oil is hot enough before frying and avoid overcrowding the pan. You can customize the heat level by adjusting the amount of dried chilies and chili paste used.

Find it online: https://softtasty.com/dragon-chicken-recipe-fiery-flavorful-dish/