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Dragon Chicken is coated thick, glossy sauce that leads with the heat of fresh chile, settles into garlic and soy sauce, and finishes with a hint of sweetness. I love how the sauce clings to the pieces of chicken and the peppers maintain their snap. It only takes about 20 minutes to make, and is perfect when it’s still hot from the pan.
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This dish has roots in Indo-Chinese cooking, which borrows Chinese techniques and layers them with bolder heat and sharper sauces. The structure stays simple, but the flavors don’t pull any punches. There’s no sugar trying to round things out and no long simmer to soften edges. Everything stays direct.
Indo-Chinese recipes like this one use familiar Chinese techniques, but combine them with bolder flavors. There’s no sugar added to smooth things over and no long simmer to soften the edges. Dishes like this one are direct and unapologetic.
Cooking Dragon Chicken is quick and efficient. Sauté the chicken, build the sauce in the same pan, and harness the momentum to bring it all back together. The only things you need to watch out for are crowding the pan or rushing the sauce. A little patience is all you need to achieve the perfect result.
Ingredient Notes
Chicken breast works well here because it cooks quickly and stays firm once it’s coated and fried. Cornstarch gives the chicken crisp edges and helps the sauce cling later instead of sliding off. Chili garlic sauce provides both heat and texture, giving the sauce heft. Cashews add crunch and richness and hold their shape even after they hit the sauce.
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How To Make Dragon Chicken
This dish cooks fast, but each step has a clear purpose. Once you start, stay close to the stove and let the pan do its job.
- Coat the chicken strips evenly with cornstarch so the surface looks dry and lightly dusted.
- Cook the chicken in hot oil until it turns golden and firm, then remove it before it overcooks.
- Stir-fry the garlic, bell pepper, and cashews in the same pan until fragrant and just tender.
- Add the sauces and vinegar and stir until the mixture thickens and looks cohesive.
- Return the chicken to the pan and toss until every piece is coated, then serve immediately.
What To Serve With It
Dragon Chicken works best with something neutral underneath it. Steamed rice does the job without competing, and it catches any extra sauce without turning soggy. You could always swap in Coconut Rice or serve it with Ramen Noodles.
If you want to add sides, keep them simple. Fried Rice, Dry-Fried Green Beans, Stir-Fried Lotus Root, or Scallion Pancakes all pair well and don’t steal attention. A plain Cucumber Salad on the side adds contrast without getting in the way.
Dragon Chicken
Robin Donovan
Ingredients
- 1 pound boneless skinless chicken breast, cut into thin strips
- 2 tablespoons cornstarch
- 2 tablespoons oil divided
- 2 garlic cloves minced
- 1 red bell pepper sliced into thin strips
- ⅓ cup unsalted cashew nuts
- 3 tablespoons tomato paste or 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon rice vinegar or white vinegar
Instructions
- Place the chicken strips in a bowl and add the cornstarch. Toss until the chicken is evenly coated and the surface looks dry. Shake off any loose excess.
- Heat one tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook for 3 to 4 minutes, turning once, until golden and cooked through. Transfer the chicken to a plate.
- Lower the heat to medium and add the remaining tablespoon of oil to the same pan. Add the garlic, bell pepper, and cashews and cook for 2 to 3 minutes, stirring constantly, until the garlic smells fragrant and the peppers soften slightly but still have bite.
- Add the tomato paste or ketchup, soy sauce, chili garlic sauce, and vinegar to the pan. Stir well, scraping up any browned bits, and let the sauce simmer for 1 to 2 minutes until thick and glossy.
- Return the chicken to the pan and toss until fully coated in sauce. Cook for about 1 minute, just until everything is heated through. Remove from the heat and serve immediately.
Notes
- Chicken thighs work if you want a juicier result, but they need an extra minute or two in the pan.
