Dragon Chicken

Dragon Chicken is a spicy, saucy stir-fry that balances heat and sweet. The method uses common pantry ingredients for predictable texture and flavor. Make it on weeknights or when you want a quick dinner for family. You can pair it with a quick air fryer chicken and veggies side for an easy meal. The recipe works well for cooks at any skill level.

Why You’ll Love This Recipe

This dish delivers bold spice, crisp vegetables, and a glossy sauce. Each bite has contrast from charred edges and a sticky glaze.

The cooking method uses a quick marinate and high heat to seal juices and form sauce. Dragon Chicken stays tender and saucy with these steps.

Try it alongside other simple mains like a grilled chicken breast or an air fryer recipe such as air fryer blackened chicken breast for a full menu.

Ingredients You’ll Need

This list covers the main ingredients. Each item is listed as a short note.

• Chicken: Diced boneless chicken works best for even cooking.
• Soy sauce: Use regular or low-sodium for flavor and seasoning.
• Cornstarch: This gives the chicken a light coating and helps the sauce cling.
• Vegetable oil: Use a neutral oil for high-heat cooking.
• Dried red chilies: They add focused heat and an aromatic kick.
• Garlic: Fresh minced garlic gives sharp, savory flavor.
• Ginger: Fresh grated ginger gives bright, warm spice.
• Onion: Sliced onion adds sweetness and texture.
• Bell pepper: Use any color for color and crunch.
• Chili paste: This builds the core sauce heat and body.
• Sugar: A little sugar balances the heat and acid.
• Salt: Adjust to taste at the end.
• Spring onions: Use for a fresh garnish.

Measurements are listed in the recipe card below.

How to Make This Dragon Chicken

This recipe is quick and beginner friendly. Follow each step for consistent results.

1. Marinate the chicken: Toss diced chicken with soy sauce and cornstarch. Let it rest for thirty minutes to tenderize and coat the meat.
2. Heat the oil: Warm vegetable oil in a wide pan over medium-high heat. Heat until it shimmers but does not smoke.
3. Sauté aromatics: Add dried chilies, minced garlic, and grated ginger to the pan. Cook briefly until fragrant and fragrant steam rises.
4. Brown the chicken: Add the marinated chicken in a single layer. Cook until the pieces brown and release from the pan.
5. Cook the vegetables: Add sliced onion and bell pepper. Stir-fry until the vegetables soften but stay crisp.
6. Finish the sauce: Stir in chili paste, sugar, and salt. Cook two to three minutes until the sauce thickens and coats the chicken.
7. Garnish and serve: Toss with sliced spring onions and serve hot with rice or noodles.

Tips for Success

Follow these tips to get consistent results.

1. Pat chicken dry: Dry meat browns better and crisps faster.
2. Use high heat: High heat gives good sear without overcooking.
3. Don’t crowd the pan: Cook in batches to keep the meat brown.
4. Taste and adjust: Balance heat and sugar at the end for best flavor.
5. Cut uniform pieces: Even pieces cook at the same rate.

Stick to these tips for steady, repeatable results every time.

Equipment Needed

• Skillet or wok
• Mixing bowls
• Measuring spoons
• Chef’s knife
• Cutting board
• Spatula
• Tongs

Variations

• Tofu version: Swap chicken for firm tofu and cook until crisp.
• Less spicy: Reduce or remove dried chilies and chili paste.
• Vegetable-packed: Add broccoli or snap peas for more vegetables.
• Gluten-free: Use tamari instead of soy sauce and cornstarch as listed.
• Honey glaze: Replace sugar with honey for a different sweetness note.

Serving Suggestions

• Steamed rice: Classic and simple to soak up the sauce.
• Fried rice: Stir the chicken into fried rice for a one-pan meal.
• Noodles: Toss with egg noodles or lo mein for a saucy bowl.
• Steamed greens: Serve with bok choy or spinach to balance the heat.
• Pickled vegetables: A small side of pickles cuts the richness.

FAQs About This Recipe

This section answers common questions about storage, reheating, and swaps.

How long will leftovers keep in the fridge?
Store leftovers in an airtight container in the fridge for up to three days. Cool the dish before sealing. Reheat portions in a pan for best texture.

Can I freeze Dragon Chicken?
Yes. Cool fully and freeze in a sealed container for up to three months. Thaw overnight in the fridge before reheating to protect texture.

How should I reheat the dish for best results?
Reheat in a hot skillet with a splash of water or oil. Stir until hot throughout. Microwave works in a pinch but may soften the vegetables.

Can I prep parts ahead of time?
Yes. Marinate the chicken up to one day ahead and chop vegetables in advance. Keep items refrigerated and combine when ready to cook.

Is this recipe hard for beginners?
No. The steps are simple and use common techniques. High heat and timing matter, but the method is easy to learn.

Conclusion

For another restaurant-style version, see Swasthi’s restaurant-style Dragon Chicken recipe.

Dragon Chicken

Dragon Chicken is a spicy, saucy stir-fry that balances heat and sweet, perfect for quick weeknight dinners.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb Diced boneless chicken Works best for even cooking.
• 1/4 cup Soy sauce Use regular or low-sodium.
• 2 tbsp Cornstarch Gives a light coating and helps sauce cling.
• 2 tbsp Vegetable oil Use a neutral oil for high-heat cooking.
• 3 pieces Dried red chilies Add focused heat.
• 3 cloves Garlic, minced Provides sharp, savory flavor.
• 1 tbsp Ginger, grated Adds bright, warm spice.
• 1 medium Onion, sliced Adds sweetness and texture.
• 1 cup Bell pepper, sliced Use any color for crunch.
• 2 tbsp Chili paste Adds heat and body to the sauce.
• 1 tbsp Sugar Balances heat and acid.
• to taste Salt Adjust to taste at the end.
• 2 stalks Spring onions, sliced For garnish.

Method

 

Preparation

1. Marinate the chicken: Toss diced chicken with soy sauce and cornstarch. Let it rest for thirty minutes.
2. Heat the oil: Warm vegetable oil in a wide pan over medium-high heat until it shimmers.

Cooking

1. Sauté aromatics: Add dried chilies, minced garlic, and grated ginger. Cook until fragrant.
2. Brown the chicken: Add the marinated chicken in a single layer and cook until browned.
3. Cook the vegetables: Add sliced onion and bell pepper. Stir-fry until softened but crisp.
4. Finish the sauce: Stir in chili paste, sugar, and salt. Cook until the sauce thickens and coats the chicken.
5. Garnish and serve: Toss with sliced spring onions and serve hot with rice or noodles.

Notes

Pat chicken dry for better browning. Use high heat to achieve good sear without overcooking. Cook in batches to prevent crowding the pan.