Spicy Dragon Chicken: Quick & Flavorful Stir-Fry Dinner (Print Version)

Dragon Chicken brings fiery flavor to your table fast! This easy recipe features tender chicken, crisp veggies, and a spicy sauce. Perfect for a busy weeknight.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Indo-Chinese
Dietary: Contains Chicken

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 2 tbsp cornstarch, divided
03 - Salt and black pepper to taste
04 - 2 tbsp vegetable oil (or preferred cooking oil)
05 - 1 red bell pepper, deseeded and cut into 1-inch pieces
06 - 1 green bell pepper, deseeded and cut into 1-inch pieces

→ Dragon Sauce Essentials

07 - 1 tbsp fresh ginger, minced
08 - 4 cloves garlic, minced
09 - 6-8 dried red chilies (adjust to spice preference), whole or roughly chopped
10 - 1/4 cup soy sauce
11 - 1/4 cup tomato ketchup
12 - 2 tbsp rice vinegar
13 - 1 tbsp sugar (brown sugar preferred)

→ Finishing Touches

14 - 1 tsp sesame oil
15 - Chopped green onions, for garnish (optional)
16 - Toasted sesame seeds, for garnish (optional)

# Instructions:

01 - First things first for our Dragon Chicken, grab those chicken thighs and cut them into bite-sized pieces. I usually aim for about 1-inch chunks. In a bowl, toss the chicken with a tablespoon of cornstarch, a little salt, and pepper. This step is key for getting that lovely crispy exterior. I always make sure each piece is well coated; sometimes I'm a bit too eager and end up with a few bare spots, but it usually evens out. Let it sit for about 15-20 minutes while you get everything else ready.
02 - While the chicken is doing its thing, let's get the sauce for our Dragon Chicken ready. In a small bowl, whisk together the soy sauce, tomato ketchup, rice vinegar, sugar, and the remaining cornstarch. This is where the magic happens! I always taste it at this stage to make sure it's got that perfect sweet, tangy, and savory balance. If it's too sweet for your liking, a tiny splash more vinegar usually does the trick. Set it aside, because once you start cooking, things move fast!
03 - Heat a good amount of oil in a wok or large skillet over medium-high heat. When it's shimmering, carefully add the marinated chicken in a single layer, making sure not to overcrowd the pan. We want crispy Dragon Chicken, not steamed! I usually do this in two batches. Let it cook for about 3-4 minutes per side, until it's golden brown and cooked through. It smells so good at this stage, I always want to sneak a piece! Remove the chicken and set it aside, leaving about a tablespoon of oil in the pan.
04 - Now for the flavor base of our Dragon Chicken! Toss in your minced ginger, garlic, and dried red chilies into the hot oil. Stir-fry for about 30 seconds until they're super fragrant – you'll know when your kitchen smells incredible! Then, add your chopped bell peppers. I like them to still have a bit of a bite, so I only stir-fry them for about 2-3 minutes. This is where I sometimes get distracted by the amazing smells and almost overcook them, so stay focused!
05 - Once the veggies are slightly tender-crisp, give your prepared Dragon Chicken sauce a quick whisk (the cornstarch settles!) and pour it into the wok. Stir constantly, and watch as it magically thickens right before your eyes – it’s so satisfying! Let it bubble gently for about a minute. The sauce should coat the back of a spoon. If it's too thick, a tiny splash of water or chicken broth can loosen it up. If it's not thick enough, a tiny bit more cornstarch slurry can help. I've had both happen, honestly!
06 - Finally, add the crispy cooked chicken back into the wok with the thickened sauce and veggies. Toss everything gently until the chicken is completely coated in that glorious, glossy Dragon Chicken sauce. This is the moment! Turn off the heat, drizzle with a little sesame oil for that finishing touch, and give it one last stir. The vibrant colors and the rich aroma are just what you want. Serve it up immediately and get ready to enjoy!

# Notes:

01 - Always fry the chicken in batches to ensure it gets wonderfully crispy; overcrowding leads to steaming, not frying.
02 - Leftover Dragon Chicken reheats best on the stovetop with a splash of water, keeping the sauce nice and the chicken from drying out.
03 - If you're out of bell peppers, snap peas or thinly sliced carrots make a great substitute for crunch and color in your Dragon Chicken.
04 - Serving Dragon Chicken over fluffy jasmine rice is my absolute favorite; it soaks up all that amazing, spicy sauce perfectly!

# Equipment Needed:

01 - Wok or large skillet
02 - mixing bowls
03 - whisk
04 - cutting board
05 - knife

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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