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Fast Spicy Dragon Chicken

Crispy fried chicken strips tossed in a bold, sticky sweet-and-spicy dragon sauce with garlic, ginger, and chili — ready in under 40 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indo-Chinese
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Crispy Chicken
  • 600 g boneless skinless chicken breast or thighs cut into thin strips
  • 1 egg lightly beaten
  • 3 tbsp cornstarch
  • 2 tbsp all-purpose flour
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • vegetable or canola oil for frying
Dragon Sauce
  • 2 tbsp sesame oil
  • 5 garlic cloves finely minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp soy sauce low-sodium recommended
  • 2 tbsp chili garlic sauce such as sambal oelek
  • 1.5 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp red chili flakes adjust to taste
  • 1 tsp oyster sauce
  • 0.5 tsp smoked paprika
  • 2 tbsp water
Garnish
  • 3-4 green onions sliced diagonally
  • 1 tsp sesame seeds

Equipment

  • Deep skillet or wok
  • Mixing bowls
  • Slotted Spoon
  • Wire rack
  • Tongs

Method
 

  1. Pat chicken strips completely dry with paper towels. In a bowl, whisk together the beaten egg, cornstarch, flour, salt, black pepper, and garlic powder. Add chicken and toss until fully coated.
  2. Heat about 2 inches of oil in a deep skillet or wok to 350°F (175°C). Fry chicken in batches for 3–4 minutes until golden and crispy. Drain on a wire rack. Optional: double-fry each batch for 1–2 minutes extra for maximum crunch.
  3. In a separate wok or large skillet, heat sesame oil over medium-high heat. Add minced garlic and grated ginger and stir-fry for 60 seconds until fragrant.
  4. Add soy sauce, chili garlic sauce, honey, rice vinegar, red chili flakes, oyster sauce, smoked paprika, and water. Stir and let bubble over medium-high heat for 2–3 minutes until the sauce thickens and turns glossy.
  5. Add all fried chicken strips into the sauce. Toss vigorously over high heat for 1–2 minutes until every piece is coated in the sticky glaze.
  6. Transfer to a serving bowl over steamed rice. Garnish with sliced green onions and sesame seeds. Serve immediately.

Notes

For extra crispiness, double-fry the chicken. Adjust chili garlic sauce and red chili flakes to control heat level. Sauce and chicken can be prepped separately for meal prep and combined just before serving.