Indo-Chinese Dragon Chicken
A warm, saucy, and slightly spicy Indo-Chinese Dragon Chicken brings bold flavors and takeout vibes to your own kitchen.
Ingredients
Protein
- 1 lb chicken breast, cut into bite-sized pieces about 500 g
Sauce & Marinade
- 2 tablespoons soy sauce
- 2 tablespoons chili sauce (Sriracha or store-bought red chili sauce)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon cornstarch
- Salt to taste
Vegetables
- 1 medium onion, sliced
- 2–3 pieces green chilies, slit adjust to taste
Frying & Garnish
- 2 tablespoons oil for frying
- Spring onions, sliced for garnish
Instructions
Preparation
- In a bowl, marinate the chicken pieces with soy sauce, chili sauce, ginger-garlic paste, cornstarch, and salt. Let it sit for 15–20 minutes.
- Heat oil in a pan or wok over medium heat until shimmering.
Cooking
- Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes.
- Push the chicken to the side, add sliced onion, bell pepper, and green chilies; stir-fry for 3–4 minutes until vegetables are slightly tender but still crisp.
- Toss everything together and adjust seasoning if necessary; cook 1 more minute to blend flavors.
- Remove from heat, garnish with spring onions, and serve hot with steamed rice or noodles.
Notes
For best results, pat chicken dry before marinating and use a hot wok or skillet to prevent steaming. Customize the level of heat by adjusting chilies and Sriracha.