Go Back

Dragon Chicken

Crispy, juicy chicken coated in a spicy, sweet, and aromatic Szechuan-inspired glaze.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Chinese, Szechuan
Calories: 380

Ingredients
  

Chicken and Marinade
  • 1 lb boneless, skinless chicken thighs or breasts cut into 1-inch cubes
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 egg white lightly beaten
  • 2 tbsp cornstarch
  • 0.5 tsp black pepper
Crispy Coating
  • 0.5 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp baking powder
  • 0.5 tsp salt
Dragon Sauce
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp chili garlic sauce adjust to taste
  • 2 tbsp water
  • 1 tsp cornstarch
Aromatic Stir-Fry
  • 3 tbsp vegetable oil divided, for frying
  • 4 dried whole red chilies
  • 1 tsp Szechuan peppercorns
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 3 green onions sliced, white/green parts separated
  • 1 tsp sesame seeds for garnish

Equipment

  • Wok or Large Skillet
  • Mixing bowls
  • Tongs
  • Wire rack

Method
 

  1. In a bowl, combine chicken cubes with 1 tbsp soy sauce, 1 tsp vinegar, and pepper. Marinate 15 mins. Add egg white and 2 tbsp cornstarch; mix into a paste.
  2. In a shallow bowl, whisk flour, 1/2 cup cornstarch, baking powder, and salt for the coating. In another bowl, whisk all Dragon Sauce ingredients until smooth.
  3. Dredge marinated chicken in the flour-cornstarch mixture, pressing to adhere. For extra crispiness, double-dredge by dipping back into any marinade liquid, then into the dry mix again.
  4. Heat 2 tbsp oil in a wok over medium-high heat. Fry chicken in batches for 4-5 minutes until golden and cooked. Transfer to a wire rack.
  5. Wipe the wok. Heat 1 tbsp fresh oil over medium heat. Add dried chilies and Szechuan peppercorns; stir-fry for 30-60 seconds until fragrant.
  6. Add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant.
  7. Stir the prepared sauce and pour into the wok. Cook, stirring, for 30 seconds until it thickens into a glossy glaze.
  8. Add all the crispy chicken back to the wok. Toss quickly and vigorously to coat evenly in the sauce.
  9. Garnish with green onion tops and sesame seeds. Serve immediately.

Notes

For a milder dish, reduce the chili garlic sauce and remove seeds from dried chilies. Chicken thighs are recommended for juicier results. Do not skip the wire rack, as it keeps the chicken crispy.