Dragon Chicken Recipe – A Indo-Chinese Delight!

Dragon Chicken is a popular Indo-Chinese dish loved for its crispy chicken strips coated in a spicy, tangy sauce. It tastes great with steamed rice or noodles. The recipe is straightforward and doesn’t need fancy ingredients or complicated steps—just some basic cooking skills and fresh ingredients.

This recipe will walk you through every step clearly and naturally, so even if you’re new to cooking Indo-Chinese food, you’ll feel confident making it at home.

Ingredients You’ll Need

• Boneless chicken (about 300 grams), cut into thin strips
• 1 egg
• 2 tablespoons cornflour
• 2 tablespoons all-purpose flour
• 1 tablespoon soy sauce
• 1 tablespoon chili sauce (adjust to taste)
• Salt and black pepper to taste
• 1 medium onion, sliced
• 1 bell pepper, sliced (any color works)
• 4 garlic cloves, chopped
• 4 dried red chilies (whole or halved)
• 2 tablespoons tomato ketchup
• 1 tablespoon vinegar (white or rice vinegar)
• 1 tablespoon sugar
• 2 to 3 tablespoons cooking oil
• Spring onion greens for garnish (optional)

Step 1: Prepare the Chicken Batter

Start by putting the chicken strips in a bowl. Add the egg, cornflour, all-purpose flour, a pinch of salt, and some black pepper. Mix well. The batter should coat each piece of chicken evenly.

This batter helps keep the chicken crispy after frying, so don’t skip this step. If it looks too thick, don’t add water—just make sure the chicken pieces get a thin, even coating.

Step 2: Fry the Chicken

Heat oil in a pan—enough to shallow fry the chicken. Once hot, fry the chicken pieces until they turn golden and crispy on all sides. This usually takes about 4 to 5 minutes on medium-high heat.

Don’t overcrowd the pan. Fry in batches if necessary. Once golden, place the chicken on paper towels to drain excess oil.

Step 3: Cook the Aromatics

Keep about one tablespoon of oil in the pan after frying. Add the dried red chilies and chopped garlic. Stir these in the hot oil for a few seconds until you can smell a nice aroma. Be careful not to burn them.

These ingredients add a smoky heat and depth to the dish, which is why they are important.

Step 4: Sauté the Vegetables

Add the sliced onions and bell peppers to the pan. Cook them on medium-high heat until they are tender but still crisp. It should take about 2 minutes.

These vegetables give a nice crunch and freshness, balancing the spicy sauce and crispy chicken.

Step 5: Mix the Sauce

Now add the soy sauce, chili sauce, tomato ketchup, vinegar, and sugar. Pour a splash of water to help mix everything.

Stir the sauce and taste it. You want it to be spicy with a bit of sweet and tangy notes. Adjust salt if needed.

Step 6: Combine Chicken and Sauce

Add the fried chicken back into the pan with the sauce and vegetables. Toss it well so every piece gets coated with the sauce. Cook for another 2 to 3 minutes on medium heat until everything is heated through.

Step 7: Garnish and Serve

Turn off the heat. Sprinkle chopped spring onions on top if you like.

Serve your dragon chicken right away. It goes perfectly with plain steamed rice or noodles.

Tips for Making Dragon Chicken at Home

• Cut chicken thin for quick cooking. Thin strips cook fast and stay tender.
• Don’t over-fry the chicken. Too much frying makes it dry. Golden and crispy is enough.
• Use fresh garlic and onions. They add great flavor to the sauce.
• Adjust chili to your tolerance. If you like less heat, reduce chili sauce or dried chilies.
• Keep the sauce thick and glossy. Adding just a little water keeps the sauce sticky, coating the chicken nicely.
• Serve right when done. The chicken will lose its crispness if left sitting too long in the sauce.

Why This Recipe Works

The key to good dragon chicken is crispy chicken and a balanced sauce. The batter creates a light crust that resists getting soggy, while the sauce is spicy, tangy, and slightly sweet with a kick from dried chilies and garlic. The crunchy veggies and optional spring onion add texture and freshness.

You don’t need complicated ingredients or techniques. Just a simple marinade, frying, and a quick stir-fry with a tasty sauce.

A Bit About Indo-Chinese Cuisine

Indo-Chinese food is a popular fusion of Indian spices and Chinese cooking styles. Dishes like dragon chicken bring together bold flavors that appeal to many home cooks and restaurant lovers alike. It’s often slightly spicy, tangy, and uses quick stir-frying to keep veggies crunchy.

This dish is a great example of that style—crispy fried chicken coated in a glossy, flavorful sauce with a touch of heat.

Final Thoughts

Dragon Chicken is one of those recipes that tastes special but is easy to make. It’s great for weeknight dinners or when you want a tasty snack. The ingredients are simple, and the steps are straightforward.

If you want, you can double or triple the sauce for a saucier version, or add cashews for extra crunch. But even simple and plain, it works well.

Try this recipe, and you’ll have a spicy, sweet, and crispy dish that feels homemade and satisfying without fuss.

Dragon Chicken Recipe – An Indo-Chinese Delight!

Course: Main, LunchCuisine: ChineseDifficulty: Easy

Servings

2-3

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

380

kcal

Total time

30

minutes

Dragon Chicken is a crisp, spicy Indo-Chinese dish. It features golden fried chicken strips tossed in a bold, tangy sauce with a hint of sweetness. Great with steamed rice or plain noodles.

Ingredients

• 300g boneless chicken, cut into thin strips

• 1 egg

• 2 tablespoons cornflour

• 2 tablespoons all-purpose flour

• 1 tablespoon soy sauce

• 1 tablespoon chili sauce (adjust to taste)

• Salt and black pepper, to taste

• 1 medium onion, sliced

• 1 bell pepper, sliced

• 4 garlic cloves, chopped

• 4 dried red chilies

• 2 tablespoons tomato ketchup

• 1 tablespoon vinegar

• 1 tablespoon sugar

• 2–3 tablespoons oil

• Spring onion for garnish (optional)

Directions

. Prepare the Chicken

• Place chicken strips in a bowl.
• Add the egg, cornflour, all-purpose flour, salt, and pepper.
• Mix to coat each piece thoroughly. Batter should stick but not be runny
•  Fry the Chicken
• Heat oil in a deep pan over medium-high heat.
• Add chicken strips. Fry until golden and crispy (about 4–5 minutes).
• Drain cooked chicken on paper towels. Remove excess oil from the pan, leaving about 1 tablespoon.
• Cook Aromatics
  Add dried red chilies and chopped garlic to hot oil. Stir until fragrant (about 30 seconds). Do not burn.
•  Sauté Vegetables
• Add sliced onion and bell pepper.
• Cook over medium-high heat until just soft but still crisp (about 2 minutes).
• Make the Sauce
• Stir in soy sauce, chili sauce, tomato ketchup, vinegar, sugar, and a splash of water.
• Mix well. Taste for salt and adjust if needed.
• Combine Everything
• Return fried chicken to the pan with the sauce and vegetables.
• Toss well to coat every piece in the sauce.
• Cook 2–3 minutes until everything is hot and glossy.
• Garnish & Serve
• Optional: Sprinkle with chopped spring onions.
• Serve hot with steamed rice or noodles.

Notes

• Cut chicken thin for best texture.
  Avoid over-frying for juicy inside.
  Adjust chili sauce for your spice preference.
  Serve immediately for the best crunch.