Description
Dragon Chicken is a spicy and flavorful dish featuring tender breaded chicken strips stir-fried with crunchy cashews, colorful bell peppers, and a rich, tangy, and slightly sweet sauce. This crowd-pleaser delivers a fiery twist on classic stir-fried chicken, perfect for dinner gatherings or weekday meals.
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 pan)
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 the chicken and marinade. Cut 1 pound boneless skinless chicken breast into ½-inch by 2-inch strips. Place the chicken into a sealable bag or large bowl. Whisk together 1 large egg, 2 tablespoons soy sauce, 2 tablespoons chili paste, 1 tablespoon ginger paste, and 2 teaspoons garlic paste. Pour this marinade over the chicken. Seal or cover and refrigerate for 30 minutes to allow flavors to develop.
- Make the breading mixture. In a separate bowl, whisk together 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 to create a flavorful coating for the chicken.
- Fry the chicken. Heat about 2 inches of oil in a large skillet over medium-high heat until hot but not smoking. Remove chicken from marinade and coat evenly with the breading mixture. Fry the chicken in batches, laying pieces in an even layer. Cook 4 to 5 minutes per batch, turning occasionally to brown all sides evenly. Remove cooked chicken and drain on paper towels. Discard the oil or set aside for later use.
- Prepare the stir-fry vegetables and cashews. In a clean large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add 1 cup unsalted cashews, 1 thinly sliced red bell pepper, ½ thinly sliced red onion, and 3 dried red chilis. Stir frequently and cook for about 5 minutes until vegetables are tender and cashews are lightly toasted.
- Make the sauce and combine. While vegetables cook, whisk together sauce ingredients: ¼ cup ketchup, ¼ cup 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 until smooth. Add the fried chicken to the skillet with vegetables, pour the sauce over everything, and cook while stirring continuously until sauce thickens and coats all ingredients evenly.
- Garnish and serve. Remove from heat and garnish with sliced green onions before serving. Enjoy your spicy and tangy Dragon Chicken hot with rice or noodles.
Notes
- Marinate the chicken for at least 30 minutes but no longer than 2 hours to prevent the marinade from overpowering the flavor or breaking down the chicken too much.
- To check if the oil is ready for frying, insert a wooden skewer or toothpick into the oil; bubbles should form quickly around it. Avoid overheating the oil, as smoking indicates it's too hot and will burn the coating.
- For a gluten-free option, substitute all-purpose flour with gluten-free flour blend and ensure soy sauce is gluten-free.
- Adjust chili paste amount to your preferred spice level or substitute with sriracha for different heat and flavor.
- Use fresh garlic and ginger instead of paste for a fresher, stronger taste if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
