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Spicy Dragon Chicken

Spicy Dragon Chicken: Bold Flavors for the Home Chef

This Spicy Dragon Chicken offers bold Indo-Chinese flavors for a quick and hearty dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Marination Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indo-Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, Skinless Chicken Breasts/Thighs Essential protein source; thighs offer moisture and tenderness.
  • 1 cup Cornstarch Promotes a crispy texture upon frying.
  • 1 large Egg White Helps cornstarch adhere to chicken.
  • 1 tsp Salt Crucial seasoning agent.
  • 1/2 tsp Black Pepper Adds warmth and depth.
For Frying
  • 1 cup Vegetable Oil High smoke point oil necessary for frying.
  • 2 tbsp Sesame Oil Imparts a rich, nutty flavor.
For the Sauce
  • 4 cloves Garlic (minced) Fundamental flavor base.
  • 1 tbsp Ginger (minced) Brings warmth and spice.
  • 1-2 tbsp Dried Red Chilies/Crushed Red Pepper Flakes Adjustable heat.
  • 1/2 cup Tomato Ketchup Balances spiciness with sweetness.
  • 1/4 cup Soy Sauce Enhances umami flavor.
  • 1-2 tbsp Chili Garlic Sauce Provides additional heat.
  • 1 tbsp Vinegar Provides a tangy note.
  • 1 tbsp Sugar or Honey Sweetens the sauce.
  • 1/4 cup Water Used to loosen the sauce.
For Garnish (Optional)
  • 2 tbsp Sliced Green Onions Adds freshness.
  • 1 tbsp Toasted Sesame Seeds Enhances flavor.
  • 1/2 cup Fried Onion or Bell Pepper Brings extra texture.

Equipment

  • large mixing bowl
  • Large Skillet
  • slotted spoon

Method
 

Step-by-Step Instructions
  1. Marinate Chicken: In a large mixing bowl, combine boneless chicken pieces with egg white, cornstarch, salt, and black pepper. Let this marinate for 10-15 minutes at room temperature.
  2. Heat Oil: In a large skillet, pour in vegetable oil to a depth of about 1/2 inch and heat until shimmering, approximately 350°F. Fry marinated chicken in batches for 4-6 minutes on each side until crispy and cooked through.
  3. Prepare the Sauce: With remaining oil in the skillet, reduce heat, add sesame oil, and sauté garlic, ginger, and dried red chilies for 1-2 minutes. Stir in ketchup, soy sauce, chili garlic sauce, vinegar, and sugar; bubble gently for 2-3 minutes.
  4. Coat Chicken in Sauce: Once the sauce has thickened slightly, return the crispy chicken to the skillet, toss to coat in the sauce, and let simmer for an additional minute.
  5. Garnish and Serve: Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve over rice, with noodles, or in lettuce cups.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Maintain oil temperature for crispy chicken. Fry in small batches to avoid sogginess. Marinate for deeper flavor infusion.

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