Dragon Chicken

This dragon chicken is a popular Indo-Chinese recipe where the chicken is lightly fried and then tossed in a spicy sauce with pepper and onions.

Course Main Course

Cuisine Chinese

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 484kcal

In a large bowl, combine the cornstarch, chili garlic sauce, soy sauce, egg, ginger salt and pepper. Mix the chicken so it is well coated.
Heat oil in a large skillet or wok over medium-high heat. Cook the chicken for about 6 minutes or until golden brown. Remove chicken and set aside. Keep 1 tablespoon of oil.
In small bowl, add the water, ketchup, soy sauce, chili garlic sauce, Sriracha, cornstarch and sugar and whisk until the cornstarch is dissolved. Set aside.
With the oil at medium heat, add the cashews, cooking for about 2 minutes or until they're starting to brown. Add in the onion and pepper, cooking for 2 minutes. Add the green onion, garlic, ginger, cooking for 30 seconds.
Pour in the sauce, cooking until it thickens, about 1 minute.
Toss in the chicken until it is coated and warmed through. Serve over rice and top with additional green onions.

Be consistent with the size you cut the chicken so it cooks evenly.
You can let the chicken marinate in the egg/cornstarch mixture for an hour as it helps tenderize the chicken even more. I skip this step since I use chicken thighs.
Cook the chicken in batches so you don't overload the wok and cool it down. You want to cook the chicken quickly and adding too much at a time will slow the cooking process.
If you want more heat, add Sriracha in ½ teaspoon increments.
Make sure you toss the chicken in the sauce right before serving so it remains crisp. The longer it sits in the sauce, the softer it becomes.