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

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 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

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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