Print

Hot and Tangy Dragon Chicken

Print Recipe

This Hot and Tangy Dragon Chicken is a vibrant dish that combines tender chicken pieces with a glossy, flavorful sauce. It’s perfect for a quick weeknight meal, offering a delightful balance of heat and sweetness.

Ingredients

Scale
  • For the Chicken Marinade:
  • 500 grams boneless chicken breast, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • For the Sauce:
  • 2 tablespoons soy sauce
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha sauce (adjust for spiciness)
  • 1 tablespoon ketchup
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • For Stir-Frying:
  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 1 bell pepper (red or green), sliced
  • 2–3 green chilies, slit (adjust for spiciness)
  • 1 teaspoon ginger, finely chopped
  • 1 teaspoon garlic, finely chopped
  • 2–3 spring onions, chopped for garnish
  • For Garnishing:
  • 2 tablespoons sesame seeds, toasted
  • Fresh cilantro leaves (optional)

Instructions

  1. Start by marinating the chicken. In a bowl, combine 500 grams of boneless chicken breast with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1/2 teaspoon black pepper, 1/2 teaspoon salt, and 1 tablespoon vegetable oil. Mix well and let it sit for at least 15 minutes. This helps tenderize the chicken.
  2. While the chicken is marinating, prepare the sauce. In a separate bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha sauce, 1 tablespoon ketchup, 1 tablespoon rice vinegar, 1 tablespoon honey, and 1 teaspoon sesame oil. Set aside.
  3. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil shimmers (about 1-2 minutes), add the marinated chicken pieces in a single layer. Avoid overcrowding the pan; you may need to do this in batches. Cook for 5-7 minutes until golden brown and cooked through, stirring occasionally. A common mistake is to overcrowd the pan, which can lead to steaming instead of browning.
  4. When the chicken is cooked, remove it from the pan and set aside. In the same skillet, add sliced onion and bell pepper. Sauté for about 3-4 minutes until they start to soften. The onions should become translucent and fragrant.
  5. Add in the slit green chilies, 1 teaspoon finely chopped ginger, and 1 teaspoon finely chopped garlic. Stir-fry for another 1-2 minutes, until fragrant. Be careful not to burn the garlic; it should be lightly golden.
  6. Return the chicken to the skillet and pour in the prepared sauce. Toss everything together, cooking for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables. You’ll know it’s ready when the sauce is glossy and clings to the chicken.
  7. Remove from heat and garnish with toasted sesame seeds and chopped spring onions. Optionally, add fresh cilantro leaves for a burst of color and flavor. Serve hot and enjoy!

Nutrition

Keywords: For the crispiest chicken, ensure that the oil is hot enough before adding the marinated chicken. A good test is to drop a small piece of chicken into the oil; it should sizzle immediately. Letting the chicken marinate longer enhances the flavors.

Find it online: https://softtasty.com/sizzling-dragon-chicken-delight-with-sesame/