Description
Crispy, spicy Indo-Chinese Dragon Chicken coated in a bold garlic-chili sauce — perfect as an appetizer or with rice.
Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs), thinly sliced
- ¼ cup cornstarch
- 1 egg white
- ½ teaspoon salt
- ½ teaspoon pepper
- Vegetable oil for frying
- 1 tablespoon sesame oil
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 2–3 dried red chilies (or crushed red pepper flakes)
- ½ cup tomato ketchup
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar or honey
- ¼ cup water (if needed, to loosen the sauce)
- Salt to taste
- Sliced green onions (optional)
- Toasted sesame seeds (optional)
- Thin strips of fried onion or bell pepper for crunch (optional)
Instructions
1. In a bowl, combine the sliced chicken with egg white, cornstarch, salt, and pepper. Let it marinate for 10–15 minutes.
2. Heat oil in a skillet over medium-high heat. Fry the marinated chicken pieces in batches until golden and crispy, then drain on paper towels.
3. In the same skillet, add sesame oil and sauté the minced garlic, ginger, and dried chilies for 1-2 minutes until fragrant.
4. Stir in ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Let the sauce simmer for 2–3 minutes, adding water if it becomes too thick.
5. Add the fried chicken to the sauce and toss until the chicken is coated with the sauce. Simmer for another minute to let the flavors meld.
6. Garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice, noodles, or in lettuce cups for a low-carb option.
Notes
For extra crunch, double-fry the chicken pieces.
Adjust chili quantity based on heat preference.
This dish is best served hot immediately after cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6
- Sodium: 700
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 40
- Cholesterol: 70