Description
Dragon Chicken from Sichuan brings spicy, bold flavors straight to your dinner table. Tender chicken pieces dance with chili peppers and Sichuan peppercorns, creating a mouthwatering dish that sparks excitement with each delicious bite.
Ingredients
Scale
Main Ingredients:
- 1 lb boneless chicken breasts or thighs, thinly sliced
- ½ cup tomato ketchup
Coating and Seasoning:
- ¼ cup cornstarch
- 1 egg white
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
Sauce and Flavor Enhancers:
- 1 tablespoon sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 2–3 dried red chilies or 1 teaspoon crushed red pepper flakes
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar or honey
- ¼ cup water
- Sliced spring onions
- Toasted sesame seeds
- Bell pepper strips sauteed or fried
Instructions
- Slice 1 pound (454 grams) of chicken breasts or thighs into thin strips, ensuring uniform thickness for even cooking.
- Whisk 1 egg white with ¼ cup cornstarch, ½ teaspoon salt, and ½ teaspoon black pepper in a mixing bowl. Thoroughly coat your chicken pieces in this mixture and let them marinate for 12-15 minutes.
- Pour vegetable oil into a deep skillet, heating to 350°F (175°C). Carefully lower chicken pieces into hot oil, frying in 2-3 batches until golden brown and crispy, approximately 3-4 minutes per batch.
- Remove chicken and drain excess oil, reserving 1 tablespoon in the pan. Add 1 tablespoon sesame oil, then sauté 2 tablespoons minced garlic and 1 tablespoon minced ginger for 30-45 seconds.
- Incorporate 2-3 dried red chilies or 1 teaspoon crushed red pepper flakes. Stir quickly to prevent burning and release their spicy essence.
- Pour ½ cup ketchup, 2 tablespoons soy sauce, 1 tablespoon chili garlic sauce, 1 tablespoon vinegar, and 1 tablespoon sugar into the pan. Blend ingredients thoroughly.
- Add ¼ cup water to adjust sauce consistency if needed. Simmer sauce for 1-2 minutes until slightly thickened.
- Return crispy chicken to the pan, gently tossing to coat each piece with sauce. Cook for an additional 2-3 minutes at medium heat.
- Transfer dragon chicken to a serving platter. Garnish with sliced spring onions and toasted sesame seeds. Scatter sautéed bell pepper strips for extra color and texture.
Notes
- Always marinate the chicken for at least 2 hours to ensure deep flavor penetration and tender meat.
- Adjust the chili sauce quantity based on personal spice tolerance, starting with less and adding more gradually.
- For a healthier version, bake the chicken instead of deep-frying, using a wire rack to help maintain crispiness.
- Gluten-free diners can substitute soy sauce with tamari and use cornstarch instead of all-purpose flour for coating.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 55 mg