Crispy Dragon Chicken
Crispy Dragon Chicken
Ingredients
For the Crispy Chicken Batter
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 egg white
- 1 tablespoon soy sauce
- 1/2 cup chilled soda water
- 4 cups vegetable oil, for deep frying
For the Sweet and Sticky Sauce
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon fresh ginger, grated
- 2 tablespoons granulated sugar
For the Stir-fry and Garnish
- 1 tablespoon vegetable oil
- 1/2 yellow onion, chopped
- 1 red bell pepper, chopped
- 4 dried red chilies, whole
- 1/2 cup cashews
- 2 green onions, chopped, for garnish
- 1/4 cup cashews, extra, for garnish
- 4 cups cooked white rice, for serving
Instructions
- 1
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, minced garlic, grated ginger, egg white, soy sauce, and chilled soda water. Whisk vigorously until a smooth, lump-free batter forms.
⏱️ 5 min
- 2
Add the cubed chicken thighs to the batter, ensuring each piece is thoroughly coated. Set aside.
⏱️ 5 min
- 3
In a deep pot or Dutch oven, heat the vegetable oil for deep frying over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small drop of batter should sizzle immediately upon contact.
⏱️ 5 min•🌡️ 350
- 4
Carefully add the battered chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 4-6 minutes per batch, or until golden brown and crispy. Use a slotted spoon to transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350
- 5
While the chicken is frying, prepare the sauce. In a medium bowl, whisk together the ketchup, soy sauce, chili garlic sauce, grated ginger, and granulated sugar until well combined and the sugar has dissolved.
⏱️ 5 min
- 6
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chopped yellow onion and red bell pepper and stir-fry for 3-4 minutes until slightly softened.
⏱️ 4 min
- 7
Add the whole dried red chilies and 1/2 cup of cashews to the skillet. Continue to stir-fry for another 1-2 minutes until the cashews are lightly toasted and fragrant.
⏱️ 2 min
- 8
Pour the prepared sweet and sticky sauce into the skillet with the vegetables and nuts. Bring to a gentle simmer, stirring constantly, for 1 minute.
⏱️ 1 min
- 9
Add the crispy fried chicken pieces to the skillet. Toss everything together until the chicken is thoroughly coated in the sauce and heated through.
⏱️ 3 min
- 10
Serve immediately over cooked white rice, garnished with chopped green onions and extra cashews.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Dragon Chicken
For the Crispy Chicken Batter
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 egg white
- 1 tablespoon soy sauce
- 1/2 cup chilled soda water
- 4 cups vegetable oil, for deep frying
For the Sweet and Sticky Sauce
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon fresh ginger, grated
- 2 tablespoons granulated sugar
For the Stir-fry and Garnish
- 1 tablespoon vegetable oil
- 1/2 yellow onion, chopped
- 1 red bell pepper, chopped
- 4 dried red chilies, whole
- 1/2 cup cashews
- 2 green onions, chopped, for garnish
- 1/4 cup cashews, extra, for garnish
- 4 cups cooked white rice, for serving
Instructions
- 1
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, minced garlic, grated ginger, egg white, soy sauce, and chilled soda water. Whisk vigorously until a smooth, lump-free batter forms.
⏱️ 5 min - 2
Add the cubed chicken thighs to the batter, ensuring each piece is thoroughly coated. Set aside.
⏱️ 5 min - 3
In a deep pot or Dutch oven, heat the vegetable oil for deep frying over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small drop of batter should sizzle immediately upon contact.
⏱️ 5 min•🌡️ 350 - 4
Carefully add the battered chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 4-6 minutes per batch, or until golden brown and crispy. Use a slotted spoon to transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350 - 5
While the chicken is frying, prepare the sauce. In a medium bowl, whisk together the ketchup, soy sauce, chili garlic sauce, grated ginger, and granulated sugar until well combined and the sugar has dissolved.
⏱️ 5 min - 6
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chopped yellow onion and red bell pepper and stir-fry for 3-4 minutes until slightly softened.
⏱️ 4 min - 7
Add the whole dried red chilies and 1/2 cup of cashews to the skillet. Continue to stir-fry for another 1-2 minutes until the cashews are lightly toasted and fragrant.
⏱️ 2 min - 8
Pour the prepared sweet and sticky sauce into the skillet with the vegetables and nuts. Bring to a gentle simmer, stirring constantly, for 1 minute.
⏱️ 1 min - 9
Add the crispy fried chicken pieces to the skillet. Toss everything together until the chicken is thoroughly coated in the sauce and heated through.
⏱️ 3 min - 10
Serve immediately over cooked white rice, garnished with chopped green onions and extra cashews.