Spicy Dragon Chicken
Spicy Dragon Chicken is a bold and flavorful dish that combines crispy chicken pieces with a spicy, tangy sauce that really wakes up your taste buds. It’s got a nice…
Tip: save now, cook later.Spicy Dragon Chicken is a bold and flavorful dish that combines crispy chicken pieces with a spicy, tangy sauce that really wakes up your taste buds. It’s got a nice crunch from the chicken and a kick from the chili peppers and spices, making it perfect for anyone who loves a little heat in their meal.
I love making this dish when I’m craving something exciting but still simple to whip up. The sauce is what really makes it special – sticky, sweet, and spicy all at once. I usually add a handful of green onions and sesame seeds on top for some extra texture and color, which always makes me smile before the first bite.
Whenever I serve Spicy Dragon Chicken, I like to pair it with plain steamed rice to balance out the heat and soak up all that delicious sauce. It’s become a favorite for dinner parties because everyone always asks for seconds. This dish hits the spot when you want something satisfying with a little fiery fun!
Key Ingredients & Substitutions
Chicken: I prefer using boneless thighs for juicier, more tender bites, but breast works well if you want leaner meat. Slice thinly for quick cooking and extra crispiness.
Dried Red Chilies: These add heat and a unique smoky flavor. If they’re too spicy, reduce the amount or swap with dried paprika or mild chili flakes.
Cornstarch: It’s the secret to that crispy coating on the chicken. You can substitute with potato starch or arrowroot powder for a gluten-free version.
Soy Sauce and Shaoxing Wine: These bring umami and depth to the marinade. If you don’t have Shaoxing wine, dry sherry or a splash of rice vinegar works well.
Vegetables: Onions and bell peppers add sweetness and crunch. Feel free to swap with other crunchy veggies like carrots or snap peas for variety.
How Do You Get the Chicken Extra Crispy Without It Being Oily?
The key is in the coating and frying process:
- Pat the chicken dry before marinating to avoid sogginess.
- Marinate to infuse flavor, then coat evenly with cornstarch for that crispy shell.
- Fry the chicken in hot oil (about 350°F/175°C). Frying in batches helps keep oil temperature steady.
- Drain on paper towels to remove excess oil immediately.
- Don’t overcrowd the pan when frying; this lowers oil temperature and makes the coating absorb more oil.
With these steps, you’ll get chicken that’s perfectly crunchy without feeling greasy.
Equipment You’ll Need
- Deep frying pan or wok – perfect for frying the chicken to crispy perfection and stir-frying the sauce ingredients.
- Cooking thermometer – helps you keep the oil at the right temperature for frying without burning.
- Mixing bowls – great for marinating the chicken and mixing the sauce ingredients easily.
- Slotted spoon or spider strainer – lets you lift the fried chicken out of the oil without the excess oil.
- Cutting board and sharp knife – for slicing the chicken and vegetables thinly and evenly.
Flavor Variations & Add-Ins
- Swap chicken for crispy tofu or tempeh to make it vegetarian-friendly and still full of texture.
- Add cashews or peanuts for a crunchy nutty twist that pairs well with the spicy sauce.
- Include sliced bamboo shoots or water chestnuts for extra crunch and a fresh contrast.
- Mix in bell peppers of different colors or green beans for varied sweetness and color in the dish.
Equipment You’ll Need
- Deep frying pan or wok – for frying the chicken and stir-frying the vegetables and sauce.
- Cooking thermometer – to keep the oil at the right temperature (around 350°F or 175°C) for crispy frying.
- Mixing bowls – to marinate the chicken and mix the sauce ingredients.
- Slotted spoon or spider strainer – to remove the chicken pieces from hot oil safely and drain excess oil.
- Sharp knife and cutting board – for slicing chicken and vegetables thinly and evenly.
- Measuring spoons and cups – for accurate measurement of sauces and spices.
Flavor Variations & Add-Ins
- Protein options: Swap the chicken for crispy tofu, tempeh, or shrimp for a different texture and taste.
- Nutty crunch: Add roasted cashews or peanuts near the end for a delicious crunch and extra flavor.
- Extra veggies: Incorporate bamboo shoots, water chestnuts, or snap peas to add a fresh, crunchy element.
- Spice level: Adjust the number of dried red chilies or add fresh chili peppers to customize heat according to your taste.
- Sweetness: If you prefer a bit more sweetness, increase the sugar or add a touch of honey to balance the spicy sauce.
Can I Use Frozen Chicken for Spicy Dragon Chicken?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight and pat it dry before marinating and coating. This helps prevent excess moisture that can make the coating soggy.
How Can I Make the Dish Less Spicy?
Reduce the number of dried red chilies or remove their seeds before cooking. You can also use a milder chili garlic sauce or simply add less of it to the sauce to tone down the heat.
Can I Prepare Spicy Dragon Chicken Ahead of Time?
Absolutely! You can marinate and coat the chicken ahead, then fry just before serving to keep it crispy. The sauce and veggies can be stir-fried in advance and reheated gently, but the chicken is best freshly fried.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to keep the chicken crispy, or microwave with a splash of water to prevent drying out.