Description
Spicy Dragon Chicken delivers a fiery Chinese-inspired culinary adventure with crispy chicken pieces glazed in a bold, tangy sauce. Complex layers of heat and flavor promise a restaurant-quality experience that brings excitement to your dinner table.
Ingredients
Scale
Proteins:
- 1 pound chicken thighs, sliced into ½-inch strips
- 1 egg
- 1 cup unsalted cashews
Coating and Spices:
- ½ cup flour
- ¼ cup cornstarch
- ½ tablespoon chili powder
- ½ teaspoon ginger powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 tablespoon reduced sodium soy sauce
Sauce and Vegetables:
- ¼ cup low sodium soy sauce
- ¼ cup ketchup
- 3 tablespoons honey
- 2 tablespoons oyster sauce
- 1 ½–2 tablespoons Asian chili sauce (like Sambal Oelek)
- 1 tablespoon Chinkiang/Chinese black vinegar (may sub ½ tablespoon balsamic vinegar + ½ tablespoon rice vinegar)
- 1 tablespoon toasted sesame oil
- 1 ½ teaspoons cornstarch
- 1 tablespoon vegetable or peanut oil
- ½ white onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tablespoon freshly grated ginger
- 6 garlic cloves, minced
- Toasted sesame seeds
- Green onions
Instructions
- Combine egg, soy sauce, and marinade spices in a large bowl. Add sliced chicken, ensuring thorough coating. Allow chicken to marinate for 30 minutes at room temperature or refrigerate overnight.
- Prepare sauce by whisking all sauce ingredients in a medium bowl until cornstarch completely dissolves. Set mixture aside.
- Mix flour, cornstarch, and chili powder in a large freezer bag. Remove chicken from marinade, pat dry with paper towels, then add to breading bag. Shake vigorously to coat chicken evenly, pressing breading into meat.
- Heat of canola, vegetable, or peanut oil in a large nonstick skillet over medium-high heat. Cook chicken in 2-3 batches for approximately 4 minutes, turning halfway to ensure even cooking and golden exterior. Transfer cooked chicken to a paper towel-lined plate.
- Toast cashews in a dry cast iron skillet over medium heat until lightly spotted, then remove from pan.
- In the same skillet, drizzle additional oil and sauté onions and bell peppers for 2 minutes. Add minced ginger and garlic, cooking for an additional 30 seconds.
- Rewhisk sauce and pour into skillet. Simmer, stirring continuously, until sauce thickens (about 1 minute).
- Reintroduce cooked chicken and toasted cashews to the skillet, stirring to coat with sauce. Sprinkle with sesame seeds and chopped green onions. Serve immediately while hot.
Notes
- Marinate chicken for maximum flavor by letting it sit in the egg and soy sauce mixture for at least 30 minutes, or overnight for deeper taste.
- Ensure breading adheres perfectly by patting chicken dry and pressing the coating firmly into the meat.
- Use a nonstick skillet to prevent sticking and achieve crispy, golden-brown chicken pieces.
- Toast cashews separately to enhance their nutty flavor and add a delightful crunch to the dish.
- Create a smooth, glossy sauce by whisking cornstarch thoroughly and stirring constantly while simmering.
- Serve immediately to enjoy the chicken at its crispiest and the sauce at its most vibrant consistency.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 4
- Calories: 540 kcal
- Sugar: 15 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 160 mg