Spicy Dragon Chicken is a zesty and flavorful dish that brings bold heat and tender chicken together in a perfect, fiery mix. With a vibrant sauce made from chili, garlic, and a touch of sweetness, it’s the kind of meal that wakes up your taste buds and leaves you wanting more.
I love making Spicy Dragon Chicken when I need something with a little kick to brighten up dinner. The spices are just right—not too overwhelming, but enough to feel exciting. Plus, the chicken stays juicy and soft because of the sauce, which I think is what makes this recipe a total winner every time.
My favorite way to enjoy this dish is over a bed of steamed rice or noodles to soak up all that spicy sauce. If you’re into veggies, throwing in some bell peppers or snap peas adds a nice crunch that balances the heat. It’s a great meal for sharing, and I always find that everyone asks for seconds!
Key Ingredients & Substitutions
- Chicken
- Chicken thighs work best for juicy, tender bites, but breasts are fine if you want leaner meat. Cutting into small chunks helps the sauce stick nicely.
- Batter Mix
- The combo of flour, cornstarch, and baking powder creates a light, crisp coating. If you want gluten-free, try rice flour and cornstarch instead.
- Dried Red Chilies
- These add a smoky heat. If you prefer less spice, reduce the amount or swap with mild chili flakes. Fresh green chili adds a fresh, sharp kick.
- Sauce Ingredients
- Soy sauce and chili sauce bring saltiness and heat; ketchup adds sweetness and vinegar gives tang. Honey can replace brown sugar for a natural sweetener.
- Veggies and Garnishes
- Bell pepper and spring onion add crunch and freshness. Sesame seeds and cilantro bring nutty and herbal notes, finishing the dish beautifully.
How Can I Get Crispy Chicken That Stays Crunchy in the Sauce?
Getting the chicken nice and crispy, yet saucy, takes a bit of care.
- Use cold water for the batter; it helps keep it light and crispy.
- Fry chicken in small batches in hot oil (around 350°F/175°C) to prevent sogginess.
- Drain well on paper towels to remove excess oil before tossing in sauce.
- Toss the fried chicken quickly in the sauce just before serving. Cook just 2-3 minutes so the sauce coats but doesn’t soak in, keeping the crunch.
Following these tips means you get that perfect balance of crispy chicken with a glossy, spicy glaze!
Equipment You’ll Need
- Deep frying pan or wok – perfect for frying chicken pieces evenly and safely.
- Mixing bowls – handy for batter and sauce preparation.
- Tongs or slotted spoon – great for turning and removing fried chicken from hot oil.
- Whisk – helps mix the batter smoothly without lumps.
- Paper towels – essential to drain excess oil and keep chicken crispy.
Flavor Variations & Add-Ins
- Swap chicken for tofu or cauliflower to make a tasty vegetarian version; they soak up the sauce well.
- Add cashews or peanuts for a crunchy texture and a nutty flavor twist.
- Include sliced mushrooms or snap peas for extra veggies and freshness in the dish.
- Use honey instead of brown sugar to give a mild floral sweetness to balance the heat.
How to Make Spicy Dragon Chicken?
Ingredients You’ll Need:
For The Chicken:
- 500g boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large egg
- 3/4 cup cold water
- Oil, for deep frying
Veggies and Garnishes:
- 4-5 dried red chilies
- 1 small green chili, sliced
- 1/2 red bell pepper, thinly sliced
- 3-4 garlic cloves, minced
- 1 inch ginger, minced
- 2-3 spring onions, chopped (separate white and green parts)
- 1 tbsp sesame seeds
- Fresh cilantro, chopped, for garnish
For The Sauce:
- 3 tbsp soy sauce
- 2 tbsp chili sauce (adjust to taste)
- 2 tbsp tomato ketchup
- 1 tbsp rice vinegar or white vinegar
- 1 tbsp brown sugar or honey
- 1 tsp sesame oil
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and 15-20 minutes to cook, including the frying and sauce-making process. Overall, you should be able to enjoy your spicy and crispy chicken in about 30-40 minutes!
Step-by-Step Instructions:
1. Prepare the Batter:
In a large bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. In a separate bowl, beat the egg with cold water. Slowly add the wet ingredients to the dry mix, stirring to make a smooth batter without lumps.
2. Coat and Fry the Chicken:
Dip each piece of chicken into the batter, making sure it’s fully coated. Heat oil in a deep pan or wok over medium-high heat. Fry the chicken in batches, cooking each until golden brown and cooked through, about 5-7 minutes. Remove them with tongs and place on paper towels to drain excess oil.
3. Make the Sauce and Toss:
Prepare the sauce by whisking together soy sauce, chili sauce, ketchup, vinegar, brown sugar, and sesame oil in a small bowl. In a wok or large pan, heat 1-2 tablespoons of oil over medium heat. Add garlic, ginger, dried red chilies, and the white parts of spring onions. Sauté for 1-2 minutes until fragrant.
Add sliced green chili and red bell pepper and stir-fry for 2-3 minutes until they soften slightly. Add the fried chicken pieces to the pan and pour the sauce over. Toss everything quickly to coat well, cooking for another 2-3 minutes until the sauce thickens and clings to the chicken.
4. Garnish and Serve:
Sprinkle the dish with sesame seeds, chopped green spring onions, and fresh cilantro. Serve the Spicy Dragon Chicken hot over steamed rice and enjoy!
Can I Use Frozen Chicken for Spicy Dragon Chicken?
Yes! Just be sure to fully thaw the chicken in the fridge overnight and pat it dry before coating with batter. This helps achieve a crispier texture when frying.
How Can I Make This Dish Less Spicy?
To reduce heat, use fewer dried red chilies and skip or reduce the fresh green chili. You can also use a mild chili sauce or sweet chili sauce instead. Adjust gradually to keep the flavor balanced.
Can I Bake Instead of Frying the Chicken?
Absolutely! For a healthier option, bake the battered chicken pieces at 425°F (220°C) on a greased baking sheet for 20-25 minutes, flipping halfway, until golden and crispy.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat to keep the chicken crispy or briefly in the microwave, stirring occasionally.