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Spicy Dragon Chicken Stir-Fry for a Bold Flavor Adventure

A bold and spicy Indo-Chinese fusion dish perfect for those craving homemade comfort.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indo-Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast boneless, skinless
  • 1 large Egg White
  • 1/2 cup Cornstarch
For Seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 tablespoons Sesame Oil
  • 4 cloves Garlic minced
  • 1 inch Ginger grated
  • 2 pieces Dried Chilies adjust to taste
For the Sauce
  • 1/4 cup Ketchup
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Chili Garlic Sauce
  • 1 tablespoon Vinegar rice vinegar recommended
  • 1 teaspoon Sugar
For Garnish
  • 2 stalks Green Onions sliced
  • 1 tablespoon Sesame Seeds optional

Equipment

  • large skillet or wok

Method
 

Cooking Instructions
  1. Prep the Chicken: Slice the chicken breast into bite-sized pieces and combine with egg white, cornstarch, salt, and pepper. Allow to marinate for about 10–15 minutes.
  2. Fry the Chicken: Heat sesame oil in a skillet over medium-high heat. Fry chicken in batches for 4–5 minutes each until golden brown. Drain excess oil.
  3. Prepare the Sauce: Sauté garlic, ginger, and dried chilies in the same skillet until fragrant.
  4. Combine Sauce Ingredients: Add ketchup, soy sauce, chili garlic sauce, vinegar, and sugar to the skillet. Simmer for 2–3 minutes until thickened.
  5. Toss the Chicken: Add crispy chicken to the sauce and toss to coat. Simmer for an additional 1–2 minutes.
  6. Serve: Plate the Dragon Chicken and garnish with green onions and sesame seeds. Serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, make this dish a day ahead. It stores well and develops deeper flavors.

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