Spicy dragon chicken is one of my favorite fiery, flavor-packed dishes to whip up when I’m craving bold heat and a perfect balance of sweet and savory. With crispy chicken tossed in a glossy, spicy sauce and finished with sesame seeds or scallions, it brings restaurant-quality flavor right to my kitchen. It’s a go-to when I want something exciting and saucy with just the right kick.
Why You’ll Love This Recipe
I love how this recipe combines crispy, tender chicken with a bold chili sauce that’s sweet, spicy, and sticky in all the right ways. It’s easy to customize the heat level, and it comes together quickly—faster than takeout. Whether I’m serving it with rice, noodles, or wrapped in lettuce cups, this dish always delivers big flavor and that satisfying crunch.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken:
boneless chicken breasts or thighs (cut into bite-sized pieces)
cornstarch
egg
salt
pepper
oil for frying
For the sauce:
garlic (minced)
ginger (grated or minced)
red chili paste or sriracha
soy sauce
rice vinegar
brown sugar or honey
ketchup
water
cornstarch (for slurry)
Optional toppings:
green onions
sesame seeds
crushed red pepper flakes
Directions
I start by coating the chicken in a mixture of cornstarch, egg, salt, and pepper until well combined.
Then I fry the chicken in hot oil until golden brown and crispy, working in batches so it cooks evenly.
While the chicken rests, I make the sauce. In a small bowl, I mix soy sauce, vinegar, chili paste, ketchup, brown sugar, and water.
In a pan, I heat a little oil and sauté the garlic and ginger until fragrant.
I pour in the sauce mixture and let it simmer for a few minutes.
Once the sauce starts to thicken, I add a cornstarch slurry (just cornstarch mixed with water) to make it glossy and sticky.
I toss the fried chicken in the hot sauce until each piece is fully coated.
Then I garnish with sesame seeds, green onions, or extra chili flakes depending on how spicy I want it.
Servings and timing
This recipe makes about 4 servings and takes 30–35 minutes total to prepare and cook. It’s fast enough for weeknights but bold enough for a special dinner.
Variations
Sometimes I use tofu instead of chicken for a plant-based version. I’ve also added stir-fried bell peppers or broccoli to make it more of a full meal. For an extra flavor boost, I toast the sesame seeds or add a splash of sesame oil to the sauce. And if I’m feeling adventurous, I swap in Thai chili sauce or gochujang for a different kind of heat.
storage/reheating
I store leftovers in the fridge for up to 3 days. To reheat, I use the stovetop or air fryer so the chicken stays crispy. The microwave works too, but it softens the texture. If needed, I add a splash of water to the sauce when reheating to loosen it back up.
FAQs
Is dragon chicken very spicy?
It can be, but I adjust the heat by controlling how much chili paste or sriracha I add. I start with less and build it up if I want more heat.
Can I bake the chicken instead of frying?
Yes, I sometimes bake the coated chicken at 400°F until crispy, flipping halfway through. It’s lighter but still tasty.
What’s the best chili paste to use?
I usually use sambal oelek or sriracha, but any red chili paste works. Gochujang adds a deeper sweetness if I want a twist.
Can I make it ahead of time?
I prep the chicken and sauce separately, then cook and toss them together right before serving so the chicken stays crisp.
What’s the best side for dragon chicken?
I usually serve it with jasmine rice, fried rice, or noodles. Steamed broccoli or stir-fried veggies are great on the side too.
Conclusion
Spicy dragon chicken is one of those bold, crave-worthy recipes I love to make when I want something fast, flavorful, and exciting. With crispy chicken, a sticky chili glaze, and just the right amount of heat, it’s a guaranteed hit at the dinner table—every single time.
