Description
Sizzling dragon chicken brings explosive Sichuan-style heat straight to your dinner table with a spicy kick that sparks serious culinary excitement. Tender chicken pieces dance in a fiery sauce packed with chili peppers and bold seasonings that guarantee a memorable meal.
Ingredients
Scale
Protein:
- 3 lb boneless, skinless chicken breasts (or thighs), sliced thin
Sauce and Seasoning:
- ¾ cup cornstarch
- 3 egg whites
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup tomato ketchup
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar or honey
- ¼ cup water
Aromatics and Garnish:
- 1 tablespoon sesame oil
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- ⅔ dried red chilies (or crushed red pepper flakes)
- Vegetable oil for frying
- Salt to taste
- Sliced green onions
- Toasted sesame seeds
- Thin strips of fried onion or bell pepper for crunch
Instructions
- Combine 1 lb sliced chicken with 1 egg white, ¼ cup cornstarch, ½ teaspoon salt, and ½ teaspoon pepper. Allow the mixture to marinate for 10-15 minutes at room temperature.
- Pour vegetable oil into a skillet, heating to 350°F. Carefully fry chicken pieces in small batches for 3-4 minutes until golden brown and crispy. Transfer to paper towels to drain excess oil.
- Heat 1 tablespoon sesame oil in the same skillet over medium heat. Add 2 tablespoons minced garlic, 1 tablespoon minced ginger, and 2-3 dried red chilies. Sauté for 60-90 seconds until aromatic.
- Pour ½ cup tomato ketchup, 2 tablespoons soy sauce, 1 tablespoon chili garlic sauce, 1 tablespoon vinegar, and 1 tablespoon sugar into the skillet. Stir thoroughly and simmer at 200°F for 2-3 minutes.
- Add ¼ cup water if the sauce seems too thick. Mix ingredients until smooth and consistent.
- Fold crispy chicken pieces into the spicy sauce. Toss gently to ensure complete coating. Cook for an additional 60 seconds.
- Sprinkle 2 tablespoons sliced green onions and 1 tablespoon toasted sesame seeds over the dish. Garnish with thin strips of fried onions for extra crunch.
- Serve immediately alongside steamed rice or crisp lettuce cups while the chicken remains hot and glossy.
Notes
- Choose chicken thighs for extra juiciness and flavor, as they stay more tender during frying than chicken breast.
- Slice chicken into uniform bite-sized pieces to ensure even cooking and consistent crispy texture.
- Use a deep-fry or instant-read thermometer to check that chicken reaches 165°F for safe consumption while maintaining crispiness.
- Adjust chili levels by reducing or increasing dried chilies and chili garlic sauce to match personal heat tolerance without losing the dish’s signature spicy character.
- Prep Time: 10-15 minutes
- Cook Time: 8-11 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 3
- Calories: 338 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1.5 g
- Protein: 36 g
- Cholesterol: 65 mg