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Spicy Dragon Chicken with Cashews and Stir-Fried Vegetables Recipe

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3.8 from 9 reviews

Dragon Chicken is a delicious Indo-Chinese dish combining crispy breaded chicken strips pan-fried to perfection with a vibrant, spicy, sweet, and tangy red chili sauce. Enhanced by crunchy toasted cashews, stir-fried bell peppers, onions, and a flavorful blend of garlic and ginger, this dish is perfect as an appetizer or a main served alongside jasmine rice or ramen noodle salad. Its bold flavors and crispy texture make it a popular family favorite that’s easy to customize to your preferred spice level.

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 (about 1/4 cup)

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 (such as 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, sliced

Instructions

  1. Marinate Chicken: Whisk together the egg, 1 tablespoon soy sauce, ginger powder, garlic powder, onion powder, paprika, and cayenne pepper in a large bowl or freezer bag. Add the sliced chicken thighs and toss to coat completely. Marinate for at least 30 minutes at room temperature or refrigerate overnight for deeper flavor, then allow to come to room temperature before breading.
  2. 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 completely smooth and set aside.
  3. Bread Chicken: In a separate large freezer bag, combine flour, cornstarch, and chili powder. Remove chicken from marinade and dab off excess moisture with paper towels. Add chicken strips to the breading bag, seal, and shake vigorously to coat each piece evenly, pressing the coating onto the chicken if needed.
  4. Cook Chicken: Heat 1/4 cup canola or vegetable oil in a large nonstick skillet over medium-high heat. In batches to avoid overcrowding, shake off excess breading and add chicken strips in a single layer. Fry for about 4 minutes, flipping halfway through until golden brown and cooked through. Remove and drain on a paper towel-lined plate. Add more oil as needed between batches.
  5. Toast Cashews: Using a large dry cast iron skillet over medium heat, toast the unsalted cashews until they develop golden-brown spots, stirring occasionally. Remove from heat and set aside.
  6. Stir Fry Vegetables: In the now-empty skillet, heat 1 tablespoon vegetable or peanut oil over medium-high heat. Add sliced onions and bell peppers, stir frying for about 2 minutes until slightly softened. Add grated ginger and minced garlic, cooking for an additional 30 seconds until fragrant.
  7. Add Sauce: Whisk the sauce mixture again to recombine any settled cornstarch. Pour sauce into the skillet with vegetables and bring to a simmer, stirring frequently until sauce thickens, about 1 minute.
  8. Combine All: Add the cooked chicken and toasted cashews back into the skillet. Toss everything together until the chicken pieces are fully coated in the sauce. Remove from heat.
  9. Garnish and Serve: Sprinkle toasted sesame seeds and sliced green onions on top. Serve immediately for best crispness, either as an appetizer with egg rolls or as a main dish with jasmine rice or ramen noodle salad.

Notes

  • For crispier chicken, avoid overcrowding the pan while frying and use enough oil to shallow fry, but less than deep frying.
  • The heat level can be adjusted by varying the amount of Asian chili sauce or cayenne pepper in the marinade.
  • The chicken can be marinated overnight for enhanced flavor but allow it to come to room temperature before breading and cooking.
  • Use fresh grated ginger and minced garlic for the most flavorful stir fry base.
  • If you want a thicker sauce, you can add an extra 1/2 teaspoon of cornstarch dissolved in a little water.
  • Serve immediately after combining to maintain the crispy texture of the chicken; adding chicken right before serving preserves crispiness.

Find it online: https://recipeplenty.com/spicy-dragon-chicken-with-cashews-and-stir-fried-vegetables-recipe/