Description
Dragon Chicken is a spicy and flavorful stir-fried dish featuring tender breaded chicken strips cooked with crunchy cashews and crisp vegetables, all coated in a rich, tangy, and slightly sweet chili sauce. This crowd-pleaser delivers a fiery twist on classic stir-fry, perfect for dinner.
Ingredients
Units
Scale
Chicken Marinade
- 1 pound boneless skinless chicken breast
- 1 large egg
- 2 tablespoons soy sauce, low-sodium
- 2 tablespoons chili paste
- 1 tablespoon ginger paste or grated ginger
- 2 teaspoons garlic paste or grated garlic
Breading
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- Oil for frying (about 2 inches in skillet)
Stir Fry
- 1 tablespoon vegetable oil
- 1 cup cashews, unsalted
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 3 dried red chilis
- Sliced green onions for garnish
Sauce
- 1/4 cup ketchup
- 1/4 cup soy sauce, low-sodium
- 2 tablespoons chili paste
- 2 teaspoons garlic paste or grated garlic
- 2 teaspoons ginger paste or grated ginger
- 2 teaspoons sugar
- 2 teaspoons rice vinegar
- 1 teaspoon cornstarch
Instructions
- Prepare Chicken: Cut 1 pound boneless skinless chicken breast into ½-inch by 2-inch strips. Place in a sealable bag or large bowl.
- Make Marinade: Whisk together 1 large egg, 2 tablespoons low-sodium soy sauce, 2 tablespoons chili paste, 1 tablespoon ginger paste, and 2 teaspoons garlic paste. Pour marinade over chicken, seal or cover, and refrigerate for 30 minutes.
- Mix Breading: In a separate bowl, whisk ½ cup all-purpose flour, ¼ cup cornstarch, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon ground ginger, and ½ teaspoon black pepper.
- Heat Oil: Pour oil in a large skillet to 2-inch depth and heat over medium-high until hot but not smoking. Test readiness by poking with a wooden skewer—bubbles should form quickly.
- Bread and Fry Chicken: Remove chicken from marinade and coat evenly in breading mixture. Fry chicken in batches for 4-5 minutes, turning to brown evenly. Drain on paper towels and set aside.
- Cook Vegetables and Cashews: Remove frying oil from pan or use a new pan. Heat 1 tablespoon vegetable oil over medium-high heat. Add 1 cup cashews, 1 sliced red bell pepper, ½ sliced red onion, and 3 dried red chilis. Stir frequently until tender, about 5 minutes.
- Prepare Sauce: While vegetables cook, whisk together ¼ cup ketchup, ¼ cup low-sodium soy sauce, 2 tablespoons chili paste, 2 teaspoons garlic paste, 2 teaspoons ginger paste, 2 teaspoons sugar, 2 teaspoons rice vinegar, and 1 teaspoon cornstarch.
- Combine and Finish: Add cooked chicken to the pan with vegetables, pour sauce over, and stir continuously until sauce thickens and coats the ingredients well.
- Serve: Remove from heat and garnish with sliced green onions. Serve immediately.
Notes
- Marinate chicken for at least 30 minutes but do not exceed 2 hours for best texture.
- Use a wooden skewer test to ensure frying oil is properly heated to avoid greasy chicken.
- Work in batches to avoid overcrowding the frying pan, ensuring even cooking and crispiness.
- Sliced green onions add a fresh garnish, but you can also add chopped cilantro if desired.
- Adjust chili paste quantity to control spiciness according to preference.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
