Dragon Chicken

introduction

Dragon Chicken is a spicy, crunchy chicken dish with bold flavors. It uses fried chicken strips tossed in a tangy Schezwan-style sauce. This recipe is quick and works well for dinner or a party snack. If you cook chicken often, you may like this list of recipes for more ideas: 20 chicken breast recipes you’ll love.

why make this recipe

• It is fast and full of flavor.
• The fried chicken stays crisp in the spicy sauce.
• You can make it at home with simple ingredients.
• It is great for family meals or guests.

how to make Dragon Chicken

1. Marinate chicken strips with salt, degi mirch, ginger garlic paste, and white pepper. Let rest for 30 minutes.
2. Add egg and cornflour, mix well and deep fry the strips until golden (2–3 minutes).
3. In a pan, heat oil and sauté chopped garlic and dried red chillies until garlic turns light brown.
4. Add cashewnuts and green chillies and sauté briefly.
5. Add sliced onion and the red, yellow, and green bell peppers. Stir for 30–40 seconds.
6. Pour in water and mix. Add salt, aromat powder, Schezwan sauce, vinegar, light soya sauce, and tomato sauce. Stir the sauce well.
7. Flash fry the cooked chicken in the hot pan for 1 minute so the sauce coats the chicken.
8. Turn off heat, garnish with spring onion greens and sesame seeds, and serve hot.

Ingredients :

• 300g Chicken Breast (cut into strips)
• 1 tsp Salt
• 1 tsp Degi Mirch
• 1 tbsp Ginger Garlic Paste
• 1/2 tsp White Pepper Powder
• 1 Egg
• 2 tbsp Cornflour
• Oil to Deep Fry
• 2 tbsp Oil
• 2 tbsp Garlic (chopped)
• 2 Dried Red Chillies
• 7 – 8 Cashewnuts
• 2 Chillies
• 1 Small Onion
• 1/4 pc Green Capsicum
• 1/4 pc Red Yellow Bell Pepper
• 1/4 pc Yellow Bell Pepper
• 1/2 Cup Water
• 1/2 tsp Salt
• 1 tsp Aromat Powder
• 2 tbsp Schezwan Sauce
• 1 tsp Vinegar
• 1 tsp Light Soya Sauce
• 2 tbsp Tomato Sauce or Ketchup
• 2 tbsp Spring Onion Greens
• 1 tsp Sesame Seeds

Directions :

1. Cut chicken breast into strips.
2. Add salt, ginger garlic paste, degi mirch, and white pepper powder to it. Mix well and marinate for 30 mins.
3. Add an egg and cornflour. Mix well and deep fry for 2-3 mins.
4. Heat oil in a pan. Add garlic and dried red chillies. Saute till garlic is slightly brown.
5. Add cashewnuts and green chillies. Saute for a few seconds.
6. Add sliced onions and red, yellow, and green bell peppers. Saute for 30-40 seconds.
7. Add water and mix well.
8. Add salt, aromat powder, schezwan sauce, vinegar, light soya sauce, and tomato sauce. Mix well.
9. Flash fry chicken for 1 minute.
10. Remove & add the fried chicken to the pan. Mix well.
11. Garnish with Spring Onion Greens & Sesame Seeds.

how to serve Dragon Chicken

Serve hot with steamed rice, fried rice, or noodles. It also makes a good starter with toothpicks. For a balanced plate, add a side salad or steamed vegetables. For other serving ideas using chicken breast, see baked chicken breast recipes.

how to store Dragon Chicken

• Cool the chicken to room temperature before storing.
• Keep in an airtight container and refrigerate for up to 2 days.
• Reheat in a pan over medium heat to keep the crisp, or use an oven for a short time.
• Do not leave at room temperature for more than 2 hours.

tips to make Dragon Chicken

• Dry the chicken strips well before marinating to help the coating stick.
• Do not over-fry; 2–3 minutes is enough for small strips.
• Use fresh garlic and fresh bell peppers for the best taste.
• Adjust Schezwan sauce and dried chillies to control heat.
• Flash fry the chicken in the sauce to keep it crunchy.

variation (if any)

• Make it less spicy by reducing Schezwan sauce and dried chillies.
• Add more vegetables like carrots or baby corn.
• Use tofu or paneer instead of chicken for a vegetarian version.
• Bake the coated strips instead of deep frying for a lighter version.

FAQs

Q: Can I use other chicken cuts?
A: Yes. You can use thigh meat but cut into strips. Thighs are juicier.

Q: Can I make it without deep frying?
A: Yes. Air fry or bake the coated strips at 200°C (400°F) for 10–12 minutes until golden.

Q: How spicy is Dragon Chicken?
A: It is medium to hot. You can lower the heat by using less Schezwan sauce and fewer dried chillies.

Q: Can I freeze the cooked dish?
A: You can freeze the cooked chicken without the sauce for up to 1 month. Reheat and toss in fresh sauce when ready.

Conclusion

For another step-by-step take on this dish, you can compare methods with this detailed Dragon Chicken Recipe (Restaurant Style) – Swasthi’s Recipes.

Dragon Chicken

A spicy, crunchy chicken dish tossed in a tangy Schezwan-style sauce, perfect for dinner or as a party snack.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Appetizer, Dinner, Main Course

Cuisine: Chinese, Indo-Chinese

Calories: 400

Ingredients Method Notes

Ingredients

  

Marinade and Coating

• 300 g Chicken Breast (cut into strips)
• 1 tsp Salt
• 1 tsp Degi Mirch
• 1 tbsp Ginger Garlic Paste
• 1/2 tsp White Pepper Powder
• 1 Egg Egg
• 2 tbsp Cornflour
• Oil to Deep Fry Sufficient for deep frying

Sauce and Vegetables

• 2 tbsp Oil
• 2 tbsp Garlic (chopped)
• 2 Dried Red Chillies
• 7-8 Cashewnuts
• 2 pcs Chilies Green chillies
• 1 Small Onion Sliced
• 1/4 pc Green Capsicum Sliced
• 1/4 pc Red Yellow Bell Pepper Sliced
• 1/4 pc Yellow Bell Pepper Sliced
• 1/2 Cup Water
• 1/2 tsp Salt
• 1 tsp Aromat Powder
• 2 tbsp Schezwan Sauce
• 1 tsp Vinegar
• 1 tsp Light Soya Sauce
• 2 tbsp Tomato Sauce or Ketchup

Garnish

• 2 tbsp Spring Onion Greens Chopped
• 1 tsp Sesame Seeds

Method

 

Preparation

1. Cut chicken breast into strips.
2. Marinate chicken with salt, ginger garlic paste, degi mirch, and white pepper powder; let rest for 30 minutes.
3. Add egg and cornflour; mix well and deep fry for 2-3 minutes until golden.

Cooking

1. Heat oil in a pan. Add chopped garlic and dried red chillies; sauté until garlic is slightly brown.
2. Add cashewnuts and green chillies; sauté for a few seconds.
3. Add sliced onions and bell peppers; sauté for 30-40 seconds.
4. Add water and mix well.
5. Add salt, aromat powder, schezwan sauce, vinegar, light soya sauce, and tomato sauce; mix well.
6. Flash fry the cooked chicken in the hot pan for 1 minute, ensuring the sauce coats the chicken.

Garnishing

1. Turn off heat, garnish with spring onion greens and sesame seeds, and serve hot.

Notes

Serve hot with steamed rice, fried rice, or noodles. Try adding a side salad or steamed vegetables for a balanced plate. Store any leftovers in an airtight container and refrigerate for up to 2 days.