Spicy Dragon Chicken Recipe
Crispy, juicy chicken bites tossed in a sticky, umami-packed Spicy Dragon sauce — a bold Asian-fusion weeknight favorite that balances sweet, tangy, and fiery flavors for an irresistible, restaurant-style meal.
Ingredients
For the chicken & coating
- 700 g 1.5 lb boneless, skinless chicken thighs, cut into 1–1.5" pieces
- 1 large egg beaten
- 2 tbsp cornstarch
- 3 tbsp all-purpose flour
- 1 tsp baking powder optional
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- Neutral oil for shallow-frying canola/vegetable/peanut, ~500–700 ml depending on pan
Marinade (quick)
- 1 tbsp light soy sauce
- 1 tsp Shaoxing wine or dry sherry optional
- ½ tsp sesame oil
Spicy Dragon sauce
- 3 tbsp dark soy sauce or 1.5 tbsp light soy + 1.5 tbsp hoisin
- 2 tbsp rice vinegar
- 2 –3 tbsp honey or brown sugar adjust to taste
- 1 tbsp gochujang or 1½ tbsp chili garlic sauce / sambal oelek
- 1 tbsp chili oil optional — for extra heat
- 2 tbsp oyster sauce or extra hoisin for vegetarian swap
- 100 ml ≈⅓ cup + 1 tbsp chicken stock or water
- 1 tsp cornstarch + 1 tbsp water slurry
Aromatics & finishing
- 4 garlic cloves finely minced
- 1 tbsp fresh ginger minced
- 1 small red chili thinly sliced (optional)
- 3 scallions whites and greens separated, sliced on the bias
- 1 tbsp toasted sesame seeds
- Zest of 1 lime optional
- Fresh cilantro sprigs optional garnish
Instructions
Prep & marinade
- Trim and cut the chicken into even bite-sized pieces. Pat lightly dry.
- Toss chicken with the marinade (light soy, Shaoxing, sesame oil). Marinate 10–15 minutes while you prep coating and aromatics.
- In a bowl, mix cornstarch, flour, baking powder, salt, and pepper. Beat the egg in a separate bowl. Dip each chicken piece into the egg, then coat evenly in the dry mix. Set coated pieces on a wire rack.
Fry the chicken (shallow-fry method)
- Heat oil in a heavy skillet or wok to ≈175–180°C (350–360°F). Test with a small piece of batter — it should sizzle and rise immediately.
- Fry chicken in batches without crowding. Cook 3–4 minutes per side until golden brown and internal temperature reaches 74°C (165°F). Remove to a wire rack to drain (not paper towel).
Prepare the Spicy Dragon sauce
- In a clean wok or saucepan over medium heat, add 1 tbsp neutral oil. Sauté scallion whites, garlic, and ginger ~30–45 seconds until fragrant (do not burn).
- Add dark soy, rice vinegar, honey/brown sugar, gochujang (or chosen chili paste), oyster sauce, chili oil (if using), and chicken stock. Bring to a gentle simmer and taste — adjust sweetness, acidity, or heat.
- Stir the cornstarch slurry, then whisk into the simmering sauce until it thickens to a glossy, coat-the-spoon consistency.
Toss & finish
- Add fried chicken to the pan and toss quickly to coat each piece with sauce. Work fast — aim for glossy coverage rather than stewing in liquid.
- Add scallion greens, sliced fresh chili (if using), and toasted sesame seeds. Finish with a little lime zest and cilantro if desired. Serve immediately.
Notes
- Tips & technique
- Use boneless chicken thighs for juiciness and a forgiving texture.
- Maintain oil temperature: too cool = greasy chicken; too hot = burnt exterior, undercooked interior. Fry in batches to preserve heat.
- Drain on a wire rack to keep crust crisp (paper towels trap steam).
- Taste and adjust the sauce after adding the chili paste — gochujang can vary in salt and sweetness.
- Storage & make-ahead
- Sauce can be made up to 3 days ahead; refrigerate in an airtight container and reheat gently.
- Fried chicken is best fresh; store in the fridge up to 2 days. Re-crisp in a 200°C (400°F) oven for 8–10 minutes on a wire rack. Avoid microwaving.
- If mixed with sauce and refrigerated, the dish will keep 2 days but lose crispness; reheat in the oven and refresh with sesame and scallion before serving.
- Variations
- Oven-baked: bake at 220°C (425°F) for 20–25 minutes (flip halfway) for a lighter version; broil 1–2 minutes at the end for extra crunch.
- Air-fryer: 200°C (400°F), 10–12 minutes, flip/shake halfway.
- Vegetarian: swap tofu (pressed), cauliflower, or seitan; use vegan oyster alternative or extra hoisin.
- Milder: reduce or omit gochujang and chili oil; add smoked paprika for warmth without intense heat.
- Smoky: add ½ tsp smoked paprika to coating; ¼ tsp liquid smoke in the sauce (use sparingly).
- Allergen notes & swaps
- Oyster sauce contains shellfish — swap for hoisin or vegan mushroom oyster sauce for a vegetarian option.
- Use gluten-free soy sauce and a gluten-free flour blend for a gluten-free adaptation.