Dragon Chicken is a bold and spicy Indo-Chinese dish that pairs crispy pan-fried chicken strips with buttery cashews, bell peppers, onions, and a fiery garlic-chili sauce. Known for its sweet, savory, tangy, and spicy balance, this restaurant-style favorite doesn’t require deep frying and is incredibly easy to customize for heat and flavor. Perfect as a main course over rice or noodles, or as a standout appetizer for spicy food lovers.

Full Recipe:

Ingredients

For the Marinade:

• 1 egg

• 1 tbsp low-sodium soy sauce

• ½ tsp each: garlic powder, onion powder, ginger powder, paprika, cayenne pepper

• 1 lb chicken thighs, sliced into ½-inch strips

For the Chicken Breading:

• ½ cup flour

• ¼ cup cornstarch

• ½ tbsp chili powder

• Canola or vegetable oil (for frying)

For the Sauce:

• ¼ cup low-sodium soy sauce

• ¼ cup ketchup

• 3 tbsp honey

• 2 tbsp oyster sauce

• 1½–2 tbsp Asian chili sauce (e.g., Sambal Oelek)

• 1 tbsp Chinkiang vinegar (or ½ tbsp balsamic + ½ tbsp rice vinegar)

• 1 tbsp toasted sesame oil

• 1½ tsp cornstarch

For the Stir Fry:

• 1 cup unsalted cashews

• 1 tbsp oil

• ½ white onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 tbsp freshly grated ginger

• 6 garlic cloves, minced

Garnish:

• Green onions, chopped

• Toasted sesame seeds

Directions

1. Marinate Chicken:
   Mix egg, soy sauce, and spices in a bowl or bag. Add chicken and coat. Marinate while prepping the rest (30 minutes or up to overnight).

2. Make Sauce:
   Whisk all sauce ingredients in a bowl until cornstarch is dissolved. Set aside.

3. Bread Chicken:
   In a bag, mix flour, cornstarch, and chili powder. Dab excess marinade from chicken and toss in flour mix until well coated.

4. Fry Chicken:
   Heat oil in a nonstick skillet over medium-high heat. Fry chicken in batches for about 4 minutes, flipping once, until golden and cooked through. Drain on paper towels.

5. Toast Cashews:
   Toast in a dry skillet over medium heat until golden in spots. Remove and set aside.

6. Stir Fry Veggies:
   In the same skillet, sauté onions and peppers in oil for 2 minutes. Add garlic and ginger; cook another 30 seconds.

7. Add Sauce & Chicken:
   Re-whisk sauce and pour it into skillet. Simmer until thickened (1 minute). Add chicken and cashews, tossing to coat.

8. Serve:
   Garnish with sesame seeds and green onions. Serve hot over jasmine rice, noodles, or as an appetizer.

Nutrients (estimated per serving, serves 4–6)

• Calories: ~520–580

• Protein: ~30g

• Fat: ~28g

• Carbohydrates: ~35g

• Sugar: ~15g

• Sodium: ~850mg

Why Dragon Chicken Works So Well

The power of Dragon Chicken lies in the contrast of textures and harmony of flavors:

• Crispy, pan-fried chicken adds satisfying crunch and golden color.

• The sauce is sticky, bold, and layered—soy for salt, honey for sweetness, vinegar for tang, chili sauce for fire, and oyster sauce for umami.

• Toasted cashews give nutty richness and a soft bite that balances the heat.

• Aromatics like garlic, ginger, and onion infuse the dish with warmth and depth.

This combination makes Dragon Chicken a go-to for lovers of spicy fusion food.

What Makes It Indo-Chinese?

Indo-Chinese cuisine blends Indian cooking techniques and spice profiles with Chinese stir-fry and sauce styles. Dragon Chicken embraces this with its punchy marinade, fiery sauce, and quick pan-fry method—no batter-heavy deep frying here.

You’ll recognize the chili heat of Indian dishes and the umami-rich soy-based glazes of Chinese stir-fries. Together, they create a perfectly calibrated flavor bomb.

Crispy Chicken Without Deep Frying

Dragon Chicken’s irresistible texture comes from marinating chicken thigh strips in a spiced egg mixture, then tossing them in a dry flour-cornstarch breading. This combo creates a light, crunchy coating that crisps up beautifully in a shallow skillet—no need to heat up a deep fryer.

Using boneless chicken thighs makes the dish juicy and flavorful, though chicken breasts work well if you’re after a leaner version.

Tips for the best chicken:

• Dab off excess marinade before coating to prevent sogginess.

• Fry in batches for even browning.

• Use medium-high heat for crispness without burning.

The Sauce: Sweet, Spicy, Tangy, Umami

Dragon Chicken’s sauce is what transforms the dish from good to absolutely addictive. The glaze is made with:

• Soy sauce & oyster sauce for savory depth

• Ketchup & honey for sweetness and body

• Asian chili sauce (like Sambal Oelek) for heat and brightness

• Chinkiang vinegar (or balsamic + rice vinegar) for acidity and aroma

• Toasted sesame oil for that final nutty, smoky finish

A small amount of cornstarch thickens the sauce so it clings to every bite of chicken and vegetable. You can easily adjust the heat level by adding more or less chili sauce, depending on your spice preference.

Cashews & Veggies: The Finishing Touch

Cashews bring more than just texture—they add richness that balances the chili and vinegar punch. Lightly toasted in a dry pan, they develop a golden color and buttery taste that complements the rest of the dish.

The stir-fried veggies—sliced bell pepper and onions—add natural sweetness and a bit of crunch. When combined with garlic and fresh ginger, they round out the stir-fry with that classic street food-style aroma.

How to Serve Dragon Chicken

This versatile dish works great as:

• A main course over jasmine rice, fried rice, or stir-fried noodles.

• An appetizer served hot and garnished with sesame seeds and scallions.

• A party platter with other Indo-Chinese dishes like chili paneer or spring rolls.

Garnish generously with green onions and toasted sesame seeds for visual appeal and added flavor. A wedge of lime on the side also helps cut through the richness.

Customize It Your Way

Make it milder: Use sweet chili sauce or reduce the chili paste.

Make it hotter: Add sliced Thai chilies, crushed red pepper, or a splash of hot sauce.

Vegetable boost: Add shredded cabbage, julienned carrots, or snap peas for color and crunch.

Meat swaps: Use shrimp, tofu, or paneer instead of chicken for a delicious twist.

Gluten-free: Use tamari in place of soy sauce and gluten-free oyster sauce.

Make-Ahead Tips

• Prep ahead: Marinate the chicken and whisk the sauce up to 24 hours in advance.

• Cook the chicken first: Store it separately and re-crisp in a skillet before combining with the sauce.

• Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water.

Nutritional Highlights (Per Serving – Serves 4–6)

• Calories: 520–580

• Protein: ~30g

• Fat: ~28g

• Carbohydrates: ~35g

• Sugar: ~15g

• Sodium: ~850mg

To lighten the dish, reduce the oil slightly or serve with more vegetables. Using chicken breast instead of thigh will also reduce fat and calories.

Why You’ll Love This Dish

• Spicy, bold, and crave-worthy with just the right amount of sweetness

• Crispy without deep frying, perfect for weeknights or entertaining

• Customizable heat and ingredients to suit any palate

• Restaurant-style quality made right in your kitchen

• Perfect for leftovers—flavor deepens overnight!

Conclusion

Dragon Chicken is a sizzling, spicy, flavor-packed masterpiece of Indo-Chinese cooking. With crispy pan-fried chicken, bold garlic-chili sauce, buttery cashews, and colorful veggies, it checks every box: texture, heat, umami, and visual appeal. Whether you’re whipping up a quick dinner or impressing guests with something extraordinary, Dragon Chicken delivers bold results with easy steps. One bite, and it’ll become a fiery favorite in your recipe rotation.