A Fiery Indo-Chinese Favorite You’ll Crave Again and Again

Thank you so much for being here—if you’ve been looking for a dish that brings the heat, the crunch, and serious flavor, you’re in for a treat. Today we’re diving into a personal favorite: Spicy and Crispy Dragon Chicken. This Indo-Chinese classic is everything you want in a crave-worthy meal—crispy fried chicken strips tossed in a fiery, garlicky sauce with bold notes of chili, tang, and just a kiss of sweetness.

Whether you’re craving a better-than-takeout dinner or planning a crowd-pleasing appetizer for your next get-together, this is one recipe you need in your rotation. And if bold fusion flavors are your thing, make sure to subscribe below so you don’t miss any more of my favorite Asian-inspired recipes!

What Is Dragon Chicken?

Dragon Chicken is a popular Indo-Chinese dish known for its spicy, sweet, and savory flavor profile. It typically features crispy fried chicken strips tossed in a vibrant, chili-forward sauce made with garlic, soy sauce, ketchup, and plenty of heat from red chilies or chili paste. Often served with fried rice or noodles, it’s a staple in Indian-Chinese restaurants and beloved by spice lovers everywhere.

This recipe is a homemade twist that dials up the crispiness and balances the heat with a perfectly sticky, garlicky glaze. The chicken is coated in a light batter, fried until golden, then tossed in the dragon sauce with peppers, onions, and scallions for crunch and flavor.

Why You’ll Love This Dragon Chicken

Crispy and saucy: The texture contrast is amazing
Fiery and flavorful: Bold chili heat balanced by sweetness
Customizable: Adjust spice level to your liking
Restaurant-style at home: No MSG, no mystery oil
Great for entertaining or a weekend indulgence

This dragon chicken is perfect as a main dish over rice or noodles, or served as an appetizer with toothpicks for dipping. However you enjoy it, I can guarantee it’ll be gone fast!

What It Tastes Like

Hot. Bold. A little sweet. The sauce has layers of flavor—from the umami of soy sauce and garlic to the sweet tang of ketchup and the punchy fire of red chili paste or flakes. The chicken itself is tender inside, with a crispy outer coating that soaks up just enough sauce to be addictive without going soggy. Crunchy onions and bell peppers give it freshness and bite.

If you’re a fan of General Tso’s chicken or Korean-style fried chicken, this is going to be right up your alley—except this version brings that unmistakable Indo-Chinese fusion flavor.

Why Make Dragon Chicken at Home

You control the ingredients—no MSG, no overly greasy sauces
You can dial up (or down) the spice to your liking
Fresher, crispier, and bolder than takeout
More budget-friendly and customizable
Perfect for impressing guests or satisfying your spicy cravings

Ingredients (Dragon Chicken)

For the Chicken:
500g (about 1 lb) boneless chicken breast or thighs, sliced into thin strips
1 egg
2 tablespoons corn flour
2 tablespoons all-purpose flour
Salt and black pepper to taste
1 teaspoon garlic paste or minced garlic
Oil, for frying

For the Sauce:
1 tablespoon oil (use neutral oil like canola or peanut)
1 tablespoon minced garlic
1 tablespoon red chili paste (adjust to your spice tolerance)
2 tablespoons soy sauce
1 tablespoon tomato ketchup
1 tablespoon vinegar (white or rice vinegar)
1 teaspoon sugar
1 small red onion, sliced
1 small red bell pepper, sliced
2–3 dried red chilies (optional, for extra heat)
2 green onions, chopped (for garnish)
Sesame seeds, for garnish (optional)

Tools You’ll Need

Mixing bowls
Frying pan or wok
Slotted spoon or tongs
Paper towels (for draining fried chicken)
Spatula
Cutting board and knife

Ingredient Swaps and Additions

Swap chicken for paneer or tofu for a vegetarian version
Use gochujang or sriracha for chili paste
Add shredded carrots or cabbage for more crunch
Skip sugar and add honey for a richer sweetness
Want extra crisp? Double fry the chicken

How to Make Spicy and Crispy Dragon Chicken (Step-by-Step)

Step 1: Marinate the Chicken
In a bowl, combine the sliced chicken with egg, corn flour, all-purpose flour, garlic paste, salt, and pepper. Mix well until the chicken is evenly coated. Let it rest for 10–15 minutes while you prepare the sauce.

Step 2: Fry the Chicken
Heat oil in a deep pan over medium-high heat. Once hot, fry the chicken strips in batches until golden brown and crispy. Drain on paper towels. If you want extra crispiness, let the chicken rest for 5 minutes and then fry again for 1–2 minutes.

Step 3: Make the Sauce
In a clean wok or pan, heat 1 tablespoon of oil. Add minced garlic and sauté until fragrant, about 30 seconds. Add red chili paste and stir for another 30 seconds.

Add soy sauce, ketchup, vinegar, and sugar. Stir well until combined and bubbling. Toss in the sliced onions, red peppers, and dried chilies. Cook for 2–3 minutes until the veggies are just tender but still crisp.

Step 4: Toss Chicken in Sauce
Add the fried chicken to the wok and toss to coat evenly in the sauce. Let it sizzle together for 1–2 minutes, so the chicken absorbs some of the heat and flavor.

Step 5: Garnish and Serve
Top with chopped green onions and sesame seeds if using. Serve hot over steamed jasmine rice, fried rice, or noodles. Or enjoy as-is with a dipping sauce on the side!

What to Serve With Dragon Chicken

Steamed jasmine or basmati rice
Vegetable fried rice or egg fried rice
Garlic noodles or Hakka noodles
A light cucumber salad or Asian slaw
Cold drinks—trust me, you’ll want one with this heat!

Tips for Best Results

Slice chicken evenly for uniform cooking
Use a high-smoke-point oil for frying
Double fry for extra crisp if serving later
Balance the spice—add a little sugar or ketchup if it’s too fiery
Serve immediately for best texture

Storage and Reheating

Fridge: Store leftovers in an airtight container for up to 3 days
Reheat: Re-crisp chicken in a hot oven or toss in a dry pan to bring back the crunch
Freezing not recommended—batter will soften

General Info About Indo-Chinese Cuisine

Indo-Chinese (or Desi-Chinese) cuisine is a fusion style developed in India with Chinese cooking techniques and Indian ingredients. It’s known for bold flavors, high-heat stir-frying, and plenty of garlic, chili, and soy sauce. Popular dishes include chili chicken, Hakka noodles, and Manchurian-style gravies—and of course, Dragon Chicken.

These dishes are less about authenticity and more about flavor, designed to hit all the taste notes—sweet, salty, spicy, sour—in perfect balance.

Frequently Asked Questions

Can I make it less spicy?
Yes! Reduce or omit the chili paste and dried chilies. Add more ketchup or a splash of orange juice for sweetness.

Can I bake the chicken instead of frying?
You can bake or air fry the chicken strips at 400°F for 15–18 minutes until golden. Spray with oil for a crispy finish.

Can I make it ahead of time?
Fry the chicken and store separately from the sauce. Combine and reheat just before serving for best results.

Can I use store-bought chili garlic sauce?
Absolutely—it’s a great shortcut and adds a consistent flavor base.

Conclusion

This Spicy and Crispy Dragon Chicken is a dish that brings serious flavor, satisfying crunch, and restaurant-quality results right into your home kitchen. Whether you’re a spice lover or just want to try something bold and new, this recipe delivers a hit of heat, sweetness, and umami that you’ll keep coming back to. It’s a celebration of bold Indo-Chinese fusion and one of the easiest ways to impress guests or just treat yourself to something epic.

If you loved this, try:

Chili Garlic Noodles
Sweet and Spicy Korean Fried Chicken
Paneer Manchurian (Vegetarian Favorite)

Share Your Dragon Chicken!

Did you try this recipe? I need to see it! Tag me on Pinterest or comment below with your creation. Did you go extra spicy or keep it mild? Your twists are what keep this community flavorful and fun.

Nutritional Information (Per Serving – Based on 4 Servings)

Calories: ~520
Protein: 30g
Carbs: 32g
Fat: 28g
Sugar: 8g
Sodium: ~900mg

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