Name: Dragon Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; Salt and pepper, to taste; 1/2 cup cornstarch; 1/2 tsp garlic powder; Oil for frying or cooking spray for air-frying; 2 cloves garlic, minced; 1 tsp ginger, minced; 1 tbsp chili paste; 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp rice vinegar; 1 tbsp honey or brown sugar; 1 tsp sesame oil; 2 tbsp apple juice or water; 1 tbsp sesame seeds, for garnish; 2 green onions, chopped, for garnish

I bring you a fiery, flavor-packed Dragon Chicken recipe that’s crispy, saucy, and irresistibly addictive. It’s the perfect blend of heat, sweetness, and umami that will awaken your taste buds.

Why You’ll Love This Recipe

I love this Dragon Chicken because it combines a crunchy exterior with a sticky, bold sauce that delivers big on flavor. It’s quick to make, perfect for weeknight dinners or a fun weekend meal. Plus, it never fails to impress guests or family members craving some spice.

ingredients

(Hidden in the recipe card below: full list of ingredients and measurements.)
(Had to include it here – here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Prep the Chicken – I cut 1 lb of boneless, skinless chicken thighs into bite-sized pieces.
Season & Coat – I seasoned the chicken with salt and pepper, then dredged it in a mix of cornstarch and a pinch of garlic powder until fully coated.
Fry or Bake – I cooked the chicken in hot oil (or air-fried it) until crispy and golden.
Make the Sauce – In the same pan, I sautéed garlic, ginger, and chili paste, then stirred in soy sauce, rice vinegar, honey or brown sugar, a dash of sesame oil, and a little apple juice or water.
Combine – I tossed the crispy chicken in the sauce until thoroughly coated and bubbling.
Garnish & Serve – I finished it with a sprinkling of sesame seeds and chopped green onions and served it over rice or noodles.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Extra Heat: I add sriracha or fresh chilies to the sauce for a spicier kick.
Tangy Twist: I squeeze in lime juice at the end or add a spoonful of pineapple juice for brightness.
Veggie Boost: I toss in sliced bell peppers or steamed broccoli for added color and nutrients.
Gluten‑Free: I substitute tamari for soy sauce and use cornstarch or rice flour to coat the chicken.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave briefly or warm it in a skillet over medium heat, adding a splash of water to help loosen the sauce.

FAQs

How can I make this dish less spicy?

I easily reduce the chili paste or omit it entirely and use a mild chili sauce or just a small amount of paprika for flavor instead.

Can I bake or air‑fry the chicken instead of frying?

Absolutely. I air-fry at 400 °F for about 15 minutes or bake in a 425 °F oven on a lined baking sheet, flipping halfway, until it’s crispy.

Is it possible to use chicken breast instead of thighs?

Yes—I prefer thighs for juiciness, but chicken breast works too. I just watch the cooking time so it doesn’t dry out.

Can I make the sauce ahead of time?

Yes, I mix the sauce components in advance and store it in the fridge for up to 2 days. I bring it to a simmer before tossing in freshly cooked chicken.

What should I serve with Dragon Chicken?

I like to serve it with steamed rice, noodles, or even cauliflower rice. Stir-fried vegetables or a crisp cucumber salad balance the heat nicely.

Conclusion

I hope this Dragon Chicken brings bold flavors and a fun, fiery twist to your meals. It’s easy to make, easy to customize, and always a crowd-pleaser. Give it a try—I know it’ll quickly become one of my favorite go‑to dishes!