If you’re craving a bold and flavorful dish that’s crispy, spicy, and irresistibly tangy, this Dragon Chicken Recipe is a must-try. A popular Indo-Chinese delight, it combines crunchy fried chicken strips with a glossy sweet-spicy sauce, stir-fried vegetables, and a kick of dried red chilies. Perfect as a starter, party snack, or served with noodles and fried rice for a complete meal.
This recipe is simple, beginner-friendly, and can be made in under 30 minutes with basic ingredients from your kitchen.
⭐ Why You’ll Love This Recipe
- Crispy outside, juicy inside – thanks to the light batter.
- Sweet, spicy & tangy flavor – the perfect Indo-Chinese balance.
- Quick & easy – ready in just 30 minutes.
- Versatile – serve as an appetizer or main course.
- Customizable – adjust spice level, add veggies, or make a vegetarian version.
🥢 A Little About Indo-Chinese Cuisine
Indo-Chinese food is a popular fusion of Indian spices with Chinese stir-frying techniques. From chili chicken to hakka noodles, these dishes are bold, flavorful, and made to suit the Indian palate. Dragon chicken is a restaurant favorite that brings together crispy chicken + spicy garlic sauce + crunchy vegetables, making it one of the most loved Indo-Chinese recipes.
🛒 Ingredients You’ll Need
For the Chicken:
- 300 g boneless chicken – cut into thin strips
- 1 egg
- 2 tbsp cornflour
- 2 tbsp all-purpose flour (maida)
- ½ tsp black pepper
- Salt – to taste
- Oil – for frying
For the Sauce & Stir-Fry:
- 1 tbsp soy sauce
- 1 tbsp red chili sauce (adjust to spice level)
- 2 tbsp tomato ketchup
- 1 tbsp vinegar (white or rice vinegar)
- 1 tbsp sugar
- 1 medium onion – sliced
- 1 bell pepper – sliced (any color)
- 4 garlic cloves – chopped
- 4 dried red chilies
- 2–3 tbsp oil (after frying)
- Spring onion greens – for garnish
🔪 Step-by-Step Instructions
Step 1: Marinate & Batter the Chicken
- In a mixing bowl, combine chicken strips, egg, cornflour, all-purpose flour, salt, and pepper.
- Mix until the chicken is coated evenly. The batter should be sticky, not runny.
Pro Tip: Don’t add water – the egg is enough to bind the coating.
Step 2: Fry the Chicken
- Heat oil in a deep pan for shallow or deep frying.
- Fry the chicken strips in small batches until golden brown and crispy (about 4–5 minutes).
- Remove and drain on paper towels.
Step 3: Cook Aromatics
- In the same pan, keep about 1 tbsp oil.
- Add dried red chilies and chopped garlic – stir until fragrant (30 seconds).
Step 4: Sauté Vegetables
- Add sliced onion and bell pepper.
- Stir-fry on medium-high heat for 2 minutes – keep them slightly crunchy.
Step 5: Make the Sauce
- Add soy sauce, chili sauce, ketchup, vinegar, sugar, and a splash of water.
- Stir until the sauce is glossy and well combined.
Step 6: Toss Everything Together
- Add fried chicken strips into the pan.
- Toss quickly until every piece is coated in sauce.
- Cook for 2–3 minutes on medium heat.
Step 7: Garnish & Serve
- Turn off heat.
- Garnish with spring onion greens.
- Serve hot with fried rice or noodles.
🍴 Serving Suggestions
- As an appetizer with a side of chili sauce.
- With veg fried rice or garlic noodles for a complete meal.
- Wrap in flatbreads or rolls for a fun street-style version.
- Add toasted cashews for extra crunch.
💡 Expert Tips & Tricks
- Cut chicken into thin strips for quick frying and tenderness.
- Don’t over-fry – golden brown is enough; overcooking makes chicken chewy.
- Use a wok for the best stir-fry results.
- Control spice – reduce chili sauce/dried chilies for a mild version.
- For a saucy version, double the sauce ingredients.
🥘 Variations
- Vegetarian Dragon Chicken – substitute chicken with paneer, tofu, or mushrooms.
- Dry Dragon Chicken – skip water in the sauce for a snack-style dish.
- Cashew Dragon Chicken – add roasted cashews for a nutty crunch.
- Gluten-Free Option – use rice flour instead of all-purpose flour and tamari instead of soy sauce.
🧊 Storage & Reheating
- Store chicken and sauce separately for best results.
- Refrigerate in airtight containers for up to 2 days.
- Reheat in a pan – avoid the microwave, which makes chicken soggy.
📊 Nutrition (Per Serving – Approx. for 3 Servings)
- Calories: 380 kcal
- Protein: 22 g
- Carbohydrates: 28 g
- Fat: 18 g
- Fiber: 2 g
- Sugar: 6 g
(Nutrition values are approximate and may vary depending on ingredients used.)
❓ Frequently Asked Questions
Q1: Can I bake the chicken instead of frying?
Yes! Bake at 200°C (400°F) for 20 minutes or air-fry for a healthier version.
Q2: What’s the difference between Dragon Chicken and Chili Chicken?
Dragon chicken is slightly sweeter with a sticky sauce and crispy strips, while chili chicken is spicier and more savory.
Q3: How can I make it kid-friendly?
Reduce chili sauce and dried chilies. You can also add more ketchup for a sweeter taste.
Q4: Can I prepare this in advance?
Yes, fry the chicken in advance but toss with sauce just before serving to keep it crispy.
📌 Final Thoughts
This Dragon Chicken Recipe is the perfect Indo-Chinese dish to make at home – quick, flavorful, and better than takeout. Whether you serve it as a starter for guests or pair it with fried rice for dinner, it’s guaranteed to be a hit.
So next time you’re craving restaurant-style Indo-Chinese food, skip takeout and try this crispy, saucy, and irresistible dragon chicken instead!
