Ingredients
Chicken Marinade
- 500 gm boneless chicken (cut into cubes)
- 1/2 tsp salt
- 1 tsp white pepper
- 1 tsp garlic powder (or garlic paste)
- 1 large egg
- 2 tbsp corn flour
- 2 tbsp flour
- 2 tbsp Sriracha sauce
- Oil for frying
Sauce and Garnish
- 1/4 cup chili oil
- 4 cloves garlic (finely chopped)
- 6 tbsp honey (or brown sugar)
- 1 tsp red chili powder
- 1 pinch orange food color
- 2 tbsp vinegar
- 1/2 tsp salt (or to taste)
- Sesame seeds to sprinkle
- 1 big red bell pepper (cut into squares)
- 1 tbsp Sriracha sauce
- 1/3 cup tomato paste
- 1 cup water
Instructions
- Marinate Chicken: In a large bowl, combine chicken cubes with salt, white pepper, garlic powder, egg, corn flour, flour, and Sriracha sauce. Mix well to coat the chicken evenly. Cover and refrigerate for a minimum of 2 hours or preferably overnight to allow flavors to penetrate the meat.
- Deep Fry Chicken: Heat oil in a deep pan to frying temperature. Deep fry the marinated chicken pieces in batches until golden brown and crispy. Remove and drain on paper towels. Set aside.
- Sauté Bell Peppers: In a wok, heat 1 tablespoon of chili oil over high flame. Add the chopped red bell pepper and sauté quickly until slightly tender but still crisp. Remove and set aside.
- Fry Garlic: Using the same wok, add the remaining chili oil and sauté the finely chopped garlic over medium heat until it turns golden brown and fragrant, being careful not to burn it.
- Add Spices and Water: Add the red chili powder to the garlic and stir briefly to release its aroma. Pour in 1 cup of water and bring the mixture to a boil.
- Add Sauce Ingredients: Once boiling, add tomato paste, honey (or brown sugar), Sriracha sauce, vinegar, orange food color, salt, and stir well. Let the sauce simmer for 3 to 4 minutes until it thickens slightly.
- Combine Chicken and Peppers: Add the fried chicken pieces and sautéed bell peppers into the simmering sauce. Toss thoroughly to coat everything evenly with the flavorful sauce.
- Final Cooking: Continue cooking the chicken and sauce mixture for another 3 minutes on medium heat to warm through and allow flavors to meld.
- Garnish and Serve: Transfer the Dragon Chicken to a serving dish. Sprinkle sesame seeds and chopped green onions on top for added texture and flavor. Serve hot with steamed rice or noodles.
Notes
- Marinating the chicken overnight improves flavor and tenderness.
- Monitor oil temperature while frying to ensure chicken cooks evenly without burning.
- You can adjust the amount of Sriracha and chili powder to suit your heat preference.
- Use honey for a natural sweetness or substitute with brown sugar if preferred.
- Orange food color is optional and used for a vibrant look.
- Serve immediately for best texture as the chicken may lose crispiness if left standing too long.
- Prep Time: 10 minutes (plus minimum 2 hours marination)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese