Description
Spicy Dragon Chicken sparks serious flavor fireworks that dance across your taste buds with bold, zesty charm. Crispy, tender chicken pieces deliver a punch of heat guaranteed to make dinner exciting and memorable.
Ingredients
Scale
Main Protein:
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
Coating Ingredients:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Marinade and Sauce Ingredients:
- ¼ cup soy sauce
- 2 tablespoons soy sauce
- ¼ cup honey
- 3 tablespoons rice vinegar
- 2 tablespoons sriracha
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon water
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon garlic, minced
- ½ teaspoon white pepper
- ¼ teaspoon salt
- 1–2 dried red chilies, crushed
- Vegetable oil, for deep frying
- Sesame seeds
- Chopped green onions
Instructions
- Mix 2 lbs chicken cubes with 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, 1 teaspoon grated ginger, 1 teaspoon minced garlic, ½ teaspoon white pepper, and ¼ teaspoon salt. Massage marinade into chicken thoroughly. Refrigerate for 30 minutes.
- Whisk ¼ cup soy sauce, ¼ cup honey, 2 tablespoons rice vinegar, 2 tablespoons sriracha, 1 tablespoon sesame oil, 1 tablespoon cornstarch, and 1 tablespoon water in a separate bowl. Stir in 2 cloves minced garlic, 1 inch grated ginger, and crushed dried chilies.
- Create breading mixture by combining 1 cup flour, ½ cup cornstarch, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon black pepper in a shallow dish. Remove chicken from refrigerator and coat each piece completely in breading.
- Heat vegetable oil to 350F in a large pot. Carefully drop breaded chicken pieces into hot oil, cooking in batches to prevent overcrowding. Fry for 5-7 minutes until golden brown, turning occasionally. Transfer fried chicken to paper towel-lined wire rack to drain excess oil.
- Pour sauce into a skillet and simmer over medium heat for 1 minute. Toss fried chicken pieces in sauce until evenly coated and caramelized. Transfer to serving platter and sprinkle with sesame seeds and chopped green onions. Serve immediately alongside steamed rice.
Notes
- Marinate the chicken for at least 30 minutes to infuse deep flavor and tenderize the meat, but avoid exceeding 4 hours to prevent the meat from becoming too salty.
- For extra crispiness, let the breaded chicken rest on the baking sheet for 10-15 minutes before frying to help the coating adhere better and create a crunchier exterior.
- Use a deep-fry or candy thermometer to maintain the precise oil temperature at 350F, ensuring evenly cooked chicken without burning or undercooking.
- For a gluten-free version, swap wheat flour with rice flour or a gluten-free all-purpose blend, and use tamari instead of traditional soy sauce.
- Prep Time: 35 minutes
- Cook Time: 10-12 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 15 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg