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Dragon Chicken (Restaurant-Style Indo-Chinese Recipe)

Dragon Chicken (Restaurant-Style Indo-Chinese Recipe)
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Dragon Chicken is a bold and flavorful Indo-Chinese stir-fry known for its fiery heat, slight sweetness, and rich umami sauce. Crispy chicken strips are tossed in a glossy sauce made with soy sauce, chili garlic sauce, and tomato ketchup, creating a restaurant-style dish that’s easy to recreate at home. Ready in under 30 minutes, this vibrant recipe is perfect for spice lovers and works beautifully with rice, noodles, or even lettuce cups.

Ingredients

Scale

For the Chicken

  • 1 lb boneless, skinless chicken breasts or thighs, thinly sliced

  • ¼ cup cornstarch

  • 1 egg white

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • Vegetable oil, for frying

For the Sauce

  • 1 tablespoon sesame oil

  • 2 tablespoons garlic, minced

  • 1 tablespoon ginger, minced

  • 2–3 dried red chilies (or crushed red pepper flakes, to taste)

  • ½ cup tomato ketchup

  • 2 tablespoons soy sauce

  • 1 tablespoon chili garlic sauce

  • 1 tablespoon vinegar

  • 1 tablespoon sugar or honey

  • ¼ cup water (optional, to thin sauce)

  • Salt, to taste

Optional Garnishes

  • Sliced green onions

  • Toasted sesame seeds

  • Thin strips of fried onion or bell pepper

Instructions

1. Marinate and Coat the Chicken

In a bowl, combine chicken slices with egg white, cornstarch, salt, and pepper. Mix until well coated. Let marinate for 10–15 minutes.

2. Fry the Chicken

Heat oil in a skillet over medium-high heat. Fry the chicken in batches until golden brown and crispy. Remove and drain on paper towels.

3. Make the Sauce

In the same skillet, remove excess oil, leaving about 1 tablespoon. Add sesame oil, garlic, ginger, and dried chilies. Sauté for 1–2 minutes until fragrant.

Stir in ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Simmer for 2–3 minutes, adding water if the sauce becomes too thick.

4. Toss the Chicken

Add the fried chicken to the sauce and toss until evenly coated. Cook for 1 additional minute to allow flavors to meld.

5. Garnish and Serve

Remove from heat. Garnish with green onions and sesame seeds if desired. Serve immediately.

Notes

  • Slice chicken thinly: This ensures quick cooking and extra crispiness.

  • Adjust spice level: Reduce chilies or chili garlic sauce for a milder dish.

  • Don’t overcrowd the pan: Frying in batches keeps the chicken crispy.

  • Sauce consistency: The sauce should coat the chicken, not drown it—add water slowly.

  • Serving ideas: Great with fried rice, hakka noodles, or lettuce wraps for a low-carb option.

Find it online: https://chocotune.com/dragon-chicken-restaurant-style-indo-chinese-recipe/