If you love Indo-Chinese restaurant dishes, get ready for a serious treat! This Restaurant Style Dragon Chicken is a showstopper—fiery, juicy chicken strips tossed in a glossy, spicy-sweet sauce with crunchy bell peppers and golden cashews. Every bite is a flavor-packed adventure, and the best part? You can whip it up at home in under an hour!
Why You’ll Love This Recipe
- Better Than Takeout: This Restaurant Style Dragon Chicken packs more flavor and freshness than anything you’ll find in your local restaurant.
- Incredible Texture: Thinly sliced chicken stays juicy inside with a crispy coating outside—plus the cashews add an irresistibly buttery crunch.
- Customizable Heat: You control the spice level, making it mild or tongue-tingling, just the way you like it!
- Stunning Presentation: Gorgeous bell peppers, toasted cashews, and glossy sauce make this recipe a showpiece for guests or family night.
Ingredients You’ll Need
This Restaurant Style Dragon Chicken comes together with pantry-friendly ingredients, but don’t let their simplicity fool you—every single one plays a big part in building bold flavor, juicy texture, and that signature spicy-sweet zing.
- Boneless Chicken Breast (500g): Cut into thin strips for quick frying and juicy results—thinner pieces soak up more sauce!
- Dark Soy Sauce: Adds deep savory notes and that gorgeous restaurant-style color.
- Chilli Garlic Paste: The heart of the dragon! Brings both heat and rich garlicky flavor.
- Egg: Helps the coating stick to each chicken strip and gives a light crispness after frying.
- All Purpose Flour & Corn Starch: This duo ensures a tender, crispy coating that stays crunchy under that luscious sauce.
- Ginger Garlic Paste: A must for the marinade and sauce—this is where that deep, aromatic base comes from!
- Pepper & Salt: Essential for seasoning every layer of the dish.
- Ajinomoto (MSG, optional): For that irresistible restaurant umami (skip if you prefer without).
- Oil (for deep frying and sauce): Use any neutral oil for frying and just a bit more for tossing the veggies.
- Dry Red Chilli: Adds fragrant heat and that ‘dragon’ drama!
- Cashews: Fry until golden—these little gems add richness and a beautiful nutty crunch.
- Onion & Bell Pepper: Stir-fried just until crisp, giving every bite a sweet, colorful snap.
- Tomato Ketchup: The not-so-secret ingredient that brings tangy sweetness and helps the sauce cling.
- Sugar: Balances out the heat and rounds out the sauce.
- Coriander Leaves: A final flourish of freshness and color that lifts all the flavors.
Variations
Part of the joy in making Restaurant Style Dragon Chicken at home is customizing it to suit your mood—or your pantry! Here are a few tasty variations to keep things fun and flexible.
- Swap the Protein: Try thin-sliced paneer, tofu, or even shrimp for equally delicious results.
- Make it Vegetarian: Double up on bell peppers, onions, and add extra crunchy veggies like carrots or baby corn.
- Adjust the Heat: Prefer it mild? Use fewer dried red chilies and less chili paste—or add sliced green chilies for extra fire!
- Nut-Free Option: Replace cashews with crunchy pumpkin seeds, or skip nuts altogether for an allergy-friendly dish.
How to Make Restaurant Style Dragon Chicken
Step 1: Marinate the Chicken
Start by adding your thinly sliced chicken, dark soy sauce, chili garlic paste, egg, all purpose flour, corn starch, ginger garlic paste, pepper, salt, and (if using) a pinch of Ajinomoto into a mixing bowl. Coat every piece thoroughly, then let it sit for at least 15 minutes—this gives the chicken time to absorb all that flavor and makes sure each bite stays super tender.
Step 2: Deep Fry the Chicken
Heat the oil in a deep pan until it’s shimmering hot. Carefully add the marinated chicken strips in batches, making sure not to overcrowd the pan. Fry until each piece is crisp and golden—just a few minutes per batch—then strain onto paper towels. This step locks in the juiciness and sets the stage for that signature restaurant crunch!
Step 3: Prepare the Dragon Sauce
In a large frying pan or wok, heat two tablespoons of oil. Toss in the dry red chilies and cashews, frying until the cashews are golden (this happens quickly!). Next, add in your sliced onions and bell peppers, and stir-fry on high heat to keep them crunchy and bright. Stir in the ginger garlic paste, chili garlic paste, and let the aroma bloom before adding soy sauce, tomato ketchup, sugar, salt, and Ajinomoto if you like. Let the sauce bubble and thicken, stirring occasionally so everything stays glossy and sticky.
Step 4: Toss and Finish
Now for the grand finale—add your fried chicken strips back into the pan and toss everything together until the sauce wraps around each piece like a spicy, fragrant hug. Scatter in freshly chopped coriander leaves for color and brightness, and serve your Restaurant Style Dragon Chicken piping hot, straight from the pan!
Pro Tips for Making Restaurant Style Dragon Chicken
- Slice Chicken Thin for Speed & Crisp: Thin strips cook faster and give you that signature crispy coating every single time.
- Perfect Oil Temperature: Test with a small drop of batter—it should sizzle instantly but not brown too fast—aim for 180°C (350°F) for frying.
- Stir-Fry Veggies on High Heat: Keeping the pan hot means onions and bell peppers stay vibrant, not soggy, for the crunch you crave.
- Finish with Fresh Herbs: Add chopped coriander or spring onion right at the end for a final burst of color and flavor that makes your dragon chicken truly restaurant-worthy.
How to Serve Restaurant Style Dragon Chicken
Garnishes
For that extra restaurant style flair, sprinkle your finished dish with plenty of fresh coriander leaves or thinly sliced spring onions. A shower of toasted sesame seeds or extra fried cashews makes the colors pop and adds a little extra crunch!
Side Dishes
Restaurant Style Dragon Chicken pairs beautifully with fluffy steamed rice, egg fried rice, or even simple garlic noodles. For a lighter meal, serve it alongside stir-fried Asian greens or a crisp cucumber salad to balance the spice.
Creative Ways to Present
For parties, serve Dragon Chicken in cocktail glasses or little lettuce cups for a fun, hand-held twist. Arrange the chicken artfully on a platter with colorful bell pepper rings and a few extra whole dried chilies for that fiery dragon vibe!
Make Ahead and Storage
Storing Leftovers
Stash any leftover Restaurant Style Dragon Chicken in an airtight container in the fridge for up to 2 days. The sauce will continue to infuse the chicken, making the flavors even bolder the next day!
Freezing
If you’d like to freeze your dragon chicken, let it cool completely before transferring to a freezer-safe container. It will keep well for up to a month. Just know the chicken will be softer after thawing, but the flavors still shine.
Reheating
To reheat, pop leftovers in a hot skillet or wok over medium-high heat until warmed through—add a splash of water or broth to loosen the sauce if needed. For best results, avoid the microwave to keep the veggies vibrant and the chicken coating crisp!
FAQs
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Can I make Restaurant Style Dragon Chicken less spicy?
Absolutely! Simply reduce the amount of chili garlic paste and dry red chilies, and adjust the sauce to your personal heat preference. You’ll still get all the bold flavor with less fire.
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Is there a way to make this recipe gluten-free?
Yes! Swap out the all purpose flour for a gluten-free blend or rice flour, and double-check that your soy sauce is gluten-free. The textures and flavors remain deliciously close to the original.
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Can I prepare any components ahead of time?
You can cut and marinate the chicken a few hours in advance, and even prep the sauce and veggies ahead. Save frying and final tossing for just before serving to keep everything crisp and vibrant.
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What’s the best oil to use for frying?
Any neutral oil with a high smoke point, such as sunflower, vegetable, or peanut oil, works beautifully for frying chicken in this dish.
Final Thoughts
If you’re craving a plate of truly irresistible Restaurant Style Dragon Chicken, you’ll be amazed at how easy (and fun!) it is to recreate at home. Trust me—try this once, and it’ll become your go-to for spicy satisfaction and happy smiles around the table. Can’t wait to hear how it turns out for you!
Print
Dragon Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 servings 1x
- Category: Stovetop
- Method: Frying
- Cuisine: Asian
Description
This Restaurant Style Dragon Chicken recipe is a must-try for all chicken lovers. Crispy marinated chicken tossed in a flavorful sauce with a hint of spice, it’s perfect for a delicious meal.
Ingredients
For Chicken:
- 500 grams Boneless Chicken Breast, cut into thin strips
- 2 tbsp Coriander leaves, finely chopped
- Oil for Deep frying
For Marination:
- 2 tsp Dark Soy Sauce
- 2 tbsp Chilli garlic paste
- 1 Egg
- 1/2 cup All Purpose Flour
- 1/4 cup Corn Starch
- 1 tbsp Ginger Garlic Paste
- Salt to taste
- 1 tsp Pepper
- 1/4 tsp Ajinomoto / MSG (optional)
For Sauce:
- 2 tbsp Oil
- 3 no Dry Red Chilli
- 2 tbsp Cashews
- 1 large Onion, sliced thinly
- 1 large Capsicum / Bell Peppers, sliced thinly
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Chilli garlic paste
- 2 tsp Dark Soy sauce
- 1/4 cup Tomato Ketchup
- Salt to taste
- 1/4 tsp Ajinomoto / Msg (optional)
- 2 tsp Sugar
Instructions
- Marinate the Chicken: Mix chicken with marination ingredients, let it sit for 15 mins, then deep fry until golden.
- Prepare the Sauce: Saute dry red chilli and cashews, then add onions, bell peppers, ginger garlic paste, sauces, and seasonings. Cook until thickened.
- Combine Chicken and Sauce: Toss fried chicken in the sauce, add coriander or spring onions, and serve hot.
Notes
- Slice chicken into thin strips for even cooking.
- Adjust sauce levels to taste.
- For extra crunch, add more cashews.
- Enhance the sauce with garlic and green chillies.
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 8g
- Sodium: 1012mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0.04g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 97mg
