Pin it
This spicy Dragon Chicken has become my secret weapon for weeknight dinners that taste like I spent hours at a restaurant wok station. The combination of crispy chicken, crunchy cashews, and that fiery sauce creates the ultimate Indo-Chinese experience right in your kitchen without complicated techniques.
I first made this during a busy weeknight when I was craving takeout but didn't want to leave the house. My family now specifically requests "that spicy chicken with the cashews" at least twice a month. The empty plate testimonials never lie.
Ingredients
- Chicken thighs: Sliced into strips are juicier and more forgiving than breast meat. They stay tender even when reheated.
- Cornstarch: Creates that signature light and crispy coating without heavy breading.
- Asian chili sauce: Provides the signature dragon heat. Start with less if you're sensitive to spice.
- Chinkiang vinegar: Gives authentic tang that regular vinegar can't match. Worth finding at Asian markets.
- Unsalted cashews: Provide buttery crunch and absorb the sauce beautifully. Always buy raw and toast them yourself.
- Bell peppers and onions: Add sweetness and texture contrast to balance the heat.
- Fresh ginger and garlic: Form the aromatic foundation that makes this dish sing.
Step-by-Step Instructions
- Marinate the Chicken:
- Whisk egg, soy sauce and spices in a large bowl, then add sliced chicken and coat thoroughly. Let it rest for at least 30 minutes. The marinade not only flavors but tenderizes the meat creating juicy chicken pieces.
- Prepare the Sauce:
- Combine all sauce ingredients in a bowl, whisking until cornstarch completely dissolves. The cornstarch needs to fully integrate now to prevent lumps later. This balanced sauce hits every taste bud with sweet, salty, sour and spicy notes.
- Bread the Chicken:
- Transfer chicken from marinade to the flour-cornstarch mixture, shaking to coat evenly. Press the coating gently into each piece. The light coating creates the perfect crispy exterior without heavy breading that would get soggy in the sauce.
- Pan Fry to Perfection:
- Heat oil in a nonstick skillet and cook chicken in batches until golden and cooked through, about 4 minutes total. Keeping the oil hot and not overcrowding the pan ensures each piece develops a golden crust rather than steaming.
- Toast the Cashews:
- Heat cashews in a dry skillet until golden in spots, stirring occasionally. This quick step develops deep nutty flavor that plain cashews lack. The toasting creates an additional layer of flavor complexity.
- Create the Flavor Base:
- Stir fry onions and peppers until softened but still crisp, then add ginger and garlic for 30 seconds. The aromatic blend creates the foundation for all the flavors to build upon. The quick cooking preserves the bright flavors.
- Finish the Dish:
- Add sauce to the vegetables, simmer until thickened, then combine with chicken and cashews. The sauce will coat everything in its glossy, flavorful embrace while the cashews provide textural contrast.
Pin it
The moment I knew this recipe was special was when my spice-averse father-in-law couldn't stop eating it despite claiming it was "too hot." The balanced heat builds rather than overwhelms, letting you taste all the complex flavors before the spice kicks in.
Make Ahead Options
This Dragon Chicken comes together quickly once prep is done, making it perfect for busy nights. I often slice the chicken and vegetables the night before, then store separately in the refrigerator. The sauce can be whisked together and refrigerated up to 24 hours ahead. With these components ready, dinner comes together in about 15 minutes of active cooking time.
Customize Your Heat Level
What makes Dragon Chicken so versatile is how easily you can adjust the spice level. For a mild version that children enjoy, reduce the Asian chili sauce to just 1/2 tablespoon. For true heat lovers, increase to 3 tablespoons and add a sprinkle of crushed red pepper flakes when stir-frying the aromatics. I keep a bottle of chili oil on the table so each person can customize their own plate.
Serving Suggestions
Transform this Dragon Chicken into a complete meal by serving it over steamed jasmine rice or alongside simple stir-fried noodles. For a restaurant-style spread, pair with vegetable spring rolls, steamed broccoli tossed with garlic, and a simple cucumber salad dressed with rice vinegar. The chicken is substantial enough to be the star but plays well with other Asian-inspired dishes.
Pin it
Frequently Asked Questions
- → What is Dragon Chicken?
Dragon Chicken is a popular Indo-Chinese dish combining crispy chicken strips, cashews, stir-fried vegetables, and a bold, spicy chili sauce.
- → How spicy is Dragon Chicken?
The dish is naturally spicy but the heat level can be adjusted by modifying the amount of chili sauce used in the recipe.
- → Can I prepare parts of Dragon Chicken in advance?
Yes, you can marinate the chicken, prepare the sauce, and chop the vegetables ahead of time for easier meal prep.
- → What can I serve with Dragon Chicken?
Dragon Chicken pairs well with jasmine rice, noodles, or appetizers like egg rolls for a complete meal.
- → How can I ensure the chicken stays crispy?
Cook the chicken just before serving and avoid letting it sit in the sauce for too long to maintain its crispiness.
- → Can I substitute cashews in the recipe?
Yes, if you prefer or have a nut allergy, you can use toasted peanuts or omit them altogether.
- → Can Dragon Chicken be made vegetarian?
Yes, you can substitute chicken with tofu, cauliflower, or paneer, and follow the same cooking steps for a vegetarian option.