Description
This Dragon Chicken recipe features crispy, pan-fried chicken strips marinated in a blend of savory and spicy spices, coated in a crunchy breading, then tossed in a flavorful Asian-inspired sauce with toasted cashews and fresh vegetables. The dish balances heat, sweetness, and tang for an exciting meal that’s perfect served hot and fresh with a garnish of sesame seeds and green onions.
Ingredients
Scale
Quick Marinade
- 1 egg
- 1 tablespoon reduced sodium soy sauce
- 1/2 teaspoon ginger powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 pound chicken thighs, sliced into 1/2-inch strips
Chicken Breading
- 1/2 cup flour
- 1/4 cup cornstarch
- 1/2 tablespoon chili powder
- Canola or vegetable oil for pan frying
Sauce
- 1/4 cup low sodium soy sauce
- 1/4 cup ketchup
- 3 tablespoons honey
- 2 tablespoons oyster sauce
- 1 1/2 to 2 tablespoons Asian chili sauce (like Sambal Oelek)
- 1 tablespoon Chinkiang/Chinese black vinegar (or substitute 1/2 tablespoon balsamic vinegar + 1/2 tablespoon rice vinegar)
- 1 tablespoon toasted sesame oil
- 1 1/2 teaspoons cornstarch
Stir Fry
- 1 cup unsalted cashews
- 1 tablespoon vegetable or peanut oil
- 1/2 white onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tablespoon freshly grated ginger
- 6 garlic cloves, minced
Garnish
- Toasted sesame seeds
- Green onions
Instructions
- Marinate Chicken: In a large bowl or freezer bag, whisk together the egg, 1 tablespoon soy sauce, and all marinade spices (ginger powder, garlic powder, onion powder, paprika, cayenne pepper). Add the sliced chicken thigh strips and toss to coat thoroughly. Let the chicken marinate for at least 30 minutes at room temperature or refrigerate overnight for deeper flavor. If refrigerated, let the chicken sit at room temperature for 30 minutes before breading.
- Make Sauce: In a medium bowl, whisk together low sodium soy sauce, ketchup, honey, oyster sauce, Asian chili sauce, Chinkiang vinegar, toasted sesame oil, and cornstarch until the cornstarch is completely dissolved. Set aside.
- Bread Chicken: In a large separate freezer bag, combine flour, cornstarch, and chili powder. Remove the chicken strips from marinade and dab off excess moisture with paper towels. Place chicken pieces into the breading mixture bag and shake well to coat evenly, pressing the coating onto the chicken if needed.
- Cook Chicken: Heat 1/4 cup of canola, vegetable, or peanut oil over medium-high heat in a large nonstick skillet. Working in 2 to 3 batches, add chicken pieces in a single layer, shaking off excess breading. Fry each batch for about 4 minutes, flipping halfway through, until the chicken is cooked through and crispy. Remove cooked chicken to a paper towel-lined plate. Add more oil if needed between batches.
- Toast Cashews: In a dry large cast iron or heavy skillet over medium heat, toast the cashews until golden spots appear, stirring occasionally to avoid burning. Remove cashews from the skillet and set aside.
- Stir Fry Vegetables: Using the same skillet, add a drizzle of vegetable or peanut oil and heat over medium-high. Add the thinly sliced onion and red bell pepper and stir fry for about 2 minutes until slightly softened. Add grated ginger and minced garlic and cook another 30 seconds while stirring continually.
- Add Sauce: Re-whisk the prepared sauce to recombine ingredients. Pour the sauce into the skillet with vegetables and bring to a simmer, stirring often until sauce thickens, about 1 minute.
- Combine All: Add the fried chicken strips and toasted cashews back to the skillet. Toss everything together to coat the chicken and veggies evenly with the sauce.
- Garnish and Serve: Sprinkle toasted sesame seeds and sliced green onions over the dish. Serve immediately for the crispiest texture. If guests are not ready, hold off on adding chicken until ready to serve to maintain crispness.
Notes
- Marinating chicken longer enhances flavor and tenderness.
- Use a nonstick skillet to prevent breading from sticking and burning.
- You can substitute chicken breasts, but thighs stay juicier and more flavorful.
- Adjust the amount of chili sauce to control spice level.
- Serve with steamed rice or noodles for a complete meal.
- For gluten-free, substitute soy sauce with tamari and ensure other sauces are gluten-free.
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 480
- Sugar: 12g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
