Spicy Dragon Chicken

Better Than Takeout at Home

This Spicy Dragon Chicken is everything you love about Asian takeout—crispy chicken strips tossed in a bold, sticky, sweet-heat sauce that’s downright addictive. It’s fiery, flavorful, and comes together fast, making it perfect for busy weeknights or when cravings hit hard. With pantry-friendly ingredients and restaurant-style results, this dish delivers that sizzling stir-fry magic without leaving your kitchen. Whether served with steamed rice or noodles, this spicy chicken recipe is guaranteed to wake up your taste buds and become a repeat favorite. If you’re searching for an easy spicy chicken dinner or a homemade Asian takeout recipe, this one checks all the boxes.

Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients List

For the Crispy Chicken

• 450 g chicken breast, cut into thin strips
• 3 tablespoons all-purpose flour
• 3 tablespoons corn flour
• 1 egg white
• 2 tablespoons soy sauce
• ½ teaspoon salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Oil, for frying

For the Spicy Dragon Sauce

• 2 tablespoons oil
• 4 garlic cloves, finely minced
• 1 medium onion, thinly sliced
• 1 bell pepper, sliced
• ½ cup ketchup
• ½ cup chili ketchup
• 2 tablespoons sriracha sauce
• ½ cup chicken stock
• Green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large skillet or frying pan
• Mixing bowls
• Whisk or fork
• Sharp knife
• Cutting board
• Slotted spoon
• Wooden spoon or spatula

Step-by-Step Beginner-Friendly Instructions

1. Prepare the chicken coating:
   In a bowl, add chicken strips, egg white, soy sauce, salt, black pepper, garlic powder, and onion powder. Mix until well coated.
2. Create the crispy batter:
   Sprinkle in all-purpose flour and corn flour. Toss gently until each strip is evenly coated. The mixture should look slightly sticky.
3. Fry the chicken:
   Heat oil in a skillet over medium-high heat. Fry chicken in batches for 4–5 minutes, turning occasionally, until golden and crispy. Remove and set aside.
4. Make the sauce:
   In another pan, heat 2 tablespoons oil. Add garlic and sauté for 30 seconds until fragrant. Add onions and bell peppers; cook for 2–3 minutes until slightly tender but still crisp.
5. Build the flavor:
   Stir in ketchup, chili ketchup, sriracha, and chicken stock. Simmer for 3–4 minutes until the sauce becomes glossy and slightly thick.
6. Combine & finish:
   Add fried chicken to the sauce and toss until fully coated. Cook for 2 more minutes so everything absorbs that spicy goodness .
7. Garnish & serve:
   Sprinkle with green onions and sesame seeds. Serve hot with rice or noodles.

Pro Tips

• Extra crispy: Double-fry the chicken for 1–2 minutes for ultra-crunch.
• Heat control: Reduce sriracha for mild spice or add chili flakes for extra fire.
• Meal prep: Store leftovers in an airtight container for up to 2 days.
• Serving idea: Pair with fried rice or garlic noodles for a full takeout-style meal.

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