If you’re looking for a stir fry that packs a punch and delivers on flavor, let me introduce you to this Spicy Dragon Chicken Stir Fry Recipe. I absolutely love this dish because it’s crispy, saucy, and loaded with that perfect balance of sweet heat and umami goodness. When I first tried this recipe, it quickly became a staple in my weeknight rotation—I’m betting you’ll love it just as much once you get those bold flavors working their magic in your kitchen!
Why You’ll Love This Recipe
- Crispy Texture with a Kick: The breaded chicken strips fry up super crispy yet stay tender inside, and the chili powder packs just enough heat to keep you coming back for more.
- Simple Ingredients, Big Flavor: You don’t need anything fancy—just everyday pantry staples that come together to create a layered, spicy sauce that’s so addictive.
- Perfect for Weeknights: It’s quick to prep and super satisfying, so you can have a restaurant-style dish on your table without the fuss.
- Customizable Heat Level: I’ll show you how to adjust the spice so it’s perfect for your taste buds, whether you like a gentle warmth or full-on fire.
Ingredients You’ll Need
These ingredients come together to create a harmony of textures and flavors—from the marinated chicken to the toasty cashews and that luscious sauce, each component plays its part. When shopping, look for fresh ginger and garlic—they really brighten up the dish—and pick up a good Asian chili sauce like Sambal Oelek for that authentic spicy boost.
- Egg: Acts as the binder for the chicken marinade, giving the breading something to stick to.
- Reduced sodium soy sauce: A friendlier choice for salt balance, and it adds savory depth.
- Ginger powder, garlic powder, onion powder, paprika, cayenne pepper: These spices create a flavorful, mildly spicy marinade base.
- Chicken thighs: I prefer thighs for their juicy, tender texture that holds up well to frying.
- Flour and cornstarch: Together they give the chicken a light, crispy coating that’s not heavy or greasy.
- Chili powder: Adds that vibrant heat directly into the breading mix.
- Canola or vegetable oil: Great for high-heat frying without overpowering flavors.
- Soy sauce, ketchup, honey, oyster sauce: These create the sweet-savory backbone of the sauce with layers of umami.
- Asian chili sauce (Sambal Oelek): The heart of the heat—adjust to your preference!
- Chinese black vinegar: Provides a tangy, slightly smoky bite that balances the sauce.
- Toasted sesame oil: Just a touch adds fantastic aroma and richness.
- Cornstarch for sauce thickening: Helps the sauce cling beautifully to the chicken and veggies.
- Unsalted cashews: Toasted for crunch and nutty flavor that pairs perfectly with the spice.
- Vegetable or peanut oil: Used for stir-frying aromatics and veggies.
- White onion and red bell pepper: Thinly sliced for quick cooking and vibrant color.
- Fresh ginger and garlic: Minced and grated fresh for maximum zing and fragrance.
- Toasted sesame seeds and green onions: Garnishes that add freshness and an appealing finish.
Variations
I love tweaking this Spicy Dragon Chicken Stir Fry Recipe depending on the mood or what I have on hand. It’s pretty flexible, so don’t hesitate to make it your own! Whether you’re cutting back on spice, making it vegetarian, or playing with seasonal produce, this recipe welcomes your creativity.
- Less Spice: When friends or family prefer a milder flavor, I simply reduce the cayenne and the Asian chili sauce—everyone still enjoys those smoky, sweet notes without sweat beads.
- Vegetarian Version: Swap chicken for crispy tofu cubes; marinate and bread just the same, and you’ll get that same crispy, satisfying bite.
- Extra Veggies: I sometimes toss in broccoli florets or snap peas to add crunch and color—just toss them in during the stir fry step for a couple minutes.
- Gluten-Free Adaptation: Use a gluten-free flour blend and tamari instead of soy sauce to keep the integrity of this dish without gluten worries.
How to Make Spicy Dragon Chicken Stir Fry Recipe
Step 1: Marinate the Chicken
Start by whisking together the egg, reduced sodium soy sauce, and the marinade spices (ginger powder, garlic powder, onion powder, paprika, cayenne pepper) in a large bowl or reusable freezer bag. Add your sliced chicken thighs and toss to coat evenly. I like to let mine marinate for at least 30 minutes, but if you have the time, refrigerate overnight—it really deepens the flavor. When you’re ready to cook, take the chicken out to reach room temperature for around 30 minutes; this helps it cook more evenly and stay juicy.
Step 2: Prepare the Sauce
While the chicken marinates, whisk together all the sauce ingredients in a medium bowl until the cornstarch is completely dissolved: soy sauce, ketchup, honey, oyster sauce, Asian chili sauce, Chinese black vinegar, toasted sesame oil, and cornstarch. This sauce will thicken quickly once it hits the heat, so set it aside ready to go.
Step 3: Bread the Chicken
In a separate large freezer bag, combine flour, cornstarch, and chili powder. To keep the breading from getting too soggy, remove the chicken pieces from the marinade one by one and dab them lightly with paper towels (I use a slotted spoon to transfer). Then add the chicken to the breading bag and shake it up to coat all the pieces evenly. Sometimes I open the bag after shaking to make sure no piece is stuck together—gently separate and coat those if needed.
Step 4: Fry the Chicken to Crispy Perfection
Heat about 1/4 cup of canola, vegetable or peanut oil in a large nonstick skillet over medium-high heat. You want enough oil to sizzle but not so much that your chicken swims. In batches (2-3), add the breaded chicken in a single layer—don’t crowd the pan or they won’t crisp up properly. Cook for about 4 minutes total, flipping halfway through until golden brown and cooked inside. Transfer the cooked chicken to a paper towel-lined plate and keep warm. Add more oil if the pan looks dry and repeat with remaining chicken.
Step 5: Toast the Cashews
In a dry large cast iron or heavy skillet over medium heat, toast the unsalted cashews until they start picking up golden spots—this usually takes just a few minutes. Stir frequently to avoid burning. Once toasted, remove them from the pan and set aside; they add a wonderful crunch and a subtle nuttiness that complements the spice beautifully.
Step 6: Stir Fry the Veggies and Aromatics
Drain excess oil from your skillet if you like, then add a tablespoon of vegetable or peanut oil and heat it over medium-high. Toss in the thinly sliced onion and red bell pepper and stir fry for 2 minutes until they are just starting to soften but still have a crunch. Add the freshly grated ginger and minced garlic, and stir fry for another 30 seconds until fragrant.
Step 7: Add the Sauce and Combine
Give the sauce a quick whisk to recombine the ingredients and pour it into the skillet. Bring it to a gentle simmer, stirring often, until it thickens — about a minute. Then add the crispy chicken pieces and toasted cashews back into the pan and toss everything together to coat well in the spicy, sticky sauce. I usually turn off the heat right after and get ready to serve because the chicken is best when still crisp.
Step 8: Garnish and Serve
Sprinkle toasted sesame seeds and sliced green onions over the top for that fresh, nutty finish. I love how these garnishes brighten up the rich, spicy chicken. Serve immediately—you’ll find that the chicken retains its crispiness best right after cooking, so try to have your table ready to enjoy this mouthwatering dish!
Pro Tips for Making Spicy Dragon Chicken Stir Fry Recipe
- Let the Chicken Rest After Marinating: Bringing it to room temp before breading helps the chicken absorb heat evenly and stay juicy inside.
- Don’t Skip Dabbing Excess Marinade: Too much liquid makes the breading soggy; a quick dab with paper towels ensures maximum crispiness.
- Use a Nonstick Skillet for Frying: It makes cleanup easier and helps keep the breading intact without sticking.
- Add Chicken Last if Not Everyone Is Ready to Eat: The sauce and veggies can wait; tossing the crispy chicken in right before serving keeps it perfectly crunchy.
How to Serve Spicy Dragon Chicken Stir Fry Recipe
Garnishes
I always top this dish with a generous sprinkle of toasted sesame seeds and freshly sliced green onions. The sesame seeds add a lovely nuttiness and a little crunch, while the green onions bring a fresh, mild bite that balances the heat and richness of the sauce perfectly.
Side Dishes
My go-to sides with this spicy dragon chicken are simple steamed jasmine rice or fluffy fried rice to soak up that delicious sauce. Sometimes I make a quick cucumber salad on the side for a cool, crisp contrast. You can also pair it with sautéed bok choy or snap peas to add some green crunch and freshness.
Creative Ways to Present
For special occasions, I like to serve this in a large, colorful platter garnished with extra green onions and cashews. Another fun idea is to stuff the spicy chicken into lettuce cups for a fresh, hand-held version—great for casual dinner parties or family-style meals!
Make Ahead and Storage
Storing Leftovers
I store leftover Spicy Dragon Chicken in an airtight container in the refrigerator for up to 3 days. To keep the chicken from getting too soggy, I typically keep the chicken separate if possible and add it back after reheating the veggies and sauce. This helps maintain some of that crispiness.
Freezing
While you can freeze the cooked chicken and sauce, I recommend freezing them separately wrapped well to avoid sogginess. When thawed, the chicken won’t be as crispy, but reheating in a hot oven or skillet can help revive some texture. This is a handy option if you want to prep in advance for busy nights.
Reheating
To reheat leftovers, I warm the sauce and veggies gently in a skillet, then toss in the chicken just to heat through—usually for a minute or two. If you want to crisp up the chicken again, a quick pan-fry or broil for a couple minutes works wonders. Avoid microwaving alone as it can make the breading soggy.
FAQs
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Can I use chicken breast instead of thighs in this Spicy Dragon Chicken Stir Fry Recipe?
Absolutely! Chicken breast works fine if you prefer leaner meat. Just be careful not to overcook it since breast meat can dry out more easily. Slice it thinly and marinate well to keep it flavorful and tender.
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Is this recipe very spicy?
This recipe has a nice kick, but it’s very easy to adjust the heat level. You can reduce or omit the cayenne and use less Asian chili sauce if you prefer milder flavors. Conversely, add a bit more if you love strong spice!
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Can I make this gluten-free?
Yes! Swap the regular flour for a gluten-free flour blend and use tamari sauce instead of soy sauce. Just be sure your oyster sauce is gluten-free or find a suitable substitute. These swaps keep the dish delicious but accessible to gluten-sensitive eaters.
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What can I serve with this Spicy Dragon Chicken Stir Fry Recipe?
This dish pairs wonderfully with steamed or fried rice, Asian-style noodles, or even a crisp salad to balance the heat and richness. Steamed veggies like bok choy or snap peas also make a great side.
Final Thoughts
This Spicy Dragon Chicken Stir Fry Recipe is truly one of those dishes I turn to when I want something comforting yet exciting. The crispy chicken mixed with that sticky, spicy sauce, crunchy cashews, and vibrant veggies just hits all the right notes for me. I hope you give it a try soon—you might find, just like I did, that it becomes a beloved go-to for easy, spicy dinners that please a crowd. Happy cooking!
Print
Spicy Dragon Chicken Stir Fry Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
This Dragon Chicken recipe is a flavorful stir-fried dish featuring tender chicken thighs marinated in spices, coated in a crispy breading, and tossed with a spicy, tangy sauce loaded with cashews and vibrant vegetables. It combines savory, sweet, and spicy elements in a quick and satisfying meal perfect for family dinners or entertaining guests.
Ingredients
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 ½ tablespoon balsamic vinegar + ½ 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: Whisk together the egg, 1 tablespoon soy sauce, and all the marinade spices in a large bowl or freezer bag. Add the sliced chicken thighs and mix to coat evenly. Let the chicken marinate for at least 30 minutes while prepping other ingredients, or refrigerate overnight and bring to room temperature before breading.
- Make Sauce: In a medium bowl, whisk all the sauce ingredients thoroughly until the cornstarch is fully dissolved. Set this aside for use later.
- Bread Chicken: In a large freezer bag, combine the flour, cornstarch, and chili powder. Remove the chicken from the marinade and pat dry with paper towels to remove excess moisture. Add the chicken pieces to the breading bag, seal, and shake well until each piece is coated with the flour mixture.
- Cook Chicken: Heat 1/4 cup of canola, vegetable, or peanut oil in a large nonstick skillet over medium-high heat. Working in batches, add the breaded chicken in a single layer. Cook for about 4 minutes, flipping halfway through, until the chicken is cooked through and crispy. Remove chicken onto paper towels to drain. Add more oil if needed between batches.
- Toast Cashews: Using a dry large cast iron skillet, toast the cashews over medium heat, stirring frequently until lightly browned in spots. Remove and set aside.
- Stir Fry Vegetables: In the now empty skillet, add a drizzle of oil and heat over medium-high flame. Add the sliced onion and red bell pepper and stir fry for 2 minutes. Then add the grated ginger and minced garlic, stir frying for another 30 seconds until fragrant.
- Add Sauce: Give the prepared sauce a quick whisk to recombine. Pour the sauce into the skillet with vegetables, bring it to a simmer, and stir continuously until it thickens, about 1 minute.
- Combine Ingredients: Add the cooked chicken and toasted cashews back into the skillet, stirring well to coat everything evenly in the sauce. Garnish with toasted sesame seeds and sliced green onions.
- Serve: Serve immediately for best crispiness. If there is a delay in serving, hold off adding the chicken until just before eating to maintain its crunch.
Notes
- Marinate chicken overnight for deeper flavor and tenderness.
- Use a nonstick skillet to prevent sticking and ensure even frying.
- Adjust chili sauce to taste based on spice preference.
- For best texture, avoid overcrowding the skillet when frying chicken.
- Substitute oyster sauce with hoisin sauce for a vegetarian version, but note dietary change.
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 460 kcal
- Sugar: 10 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 105 mg
