Spicy Dragon Chicken: 5 Reasons to Try This Dish Tonight

Spicy Dragon Chicken is an extraordinary Indo-Chinese dish that promises a burst of flavors, perfect for quick dinners.

Scale

500 grams Chicken Breast (Use thighs for extra juiciness.)
1 large Egg White (Can omit for a lighter dish.)
50 grams Cornstarch (Arrowroot is a great gluten-free substitute.)
to taste Salt
to taste Pepper
3 tablespoons Oil (Vegetable or Canola) (Sesame oil adds an aromatic touch.)
2 tablespoons Sesame Oil (Olive oil works in a pinch.)
4 cloves Garlic (Fresh garlic is best for optimal taste.)
1 inch Ginger (Can substitute with ground ginger if needed.)
to taste Dried Chilies (Adjust quantity according to your spice tolerance.)
3 tablespoons Ketchup (Tomato sauce can also be used.)
2 tablespoons Soy Sauce (Tamari is perfect for gluten-free diets.)
1 tablespoon Chili Garlic Sauce (Sriracha or sambal oelek are good alternatives.)
1 tablespoon Vinegar (Rice vinegar is ideal, but lemon juice will suffice.)
1 teaspoon Sugar (Brown sugar gives a deeper taste.)
2 tablespoons Green Onions (Chopped.)
Sesame Seeds (Optional.)

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In a bowl, combine sliced chicken with egg white, cornstarch, salt, and pepper. Let this mixture sit for 10–15 minutes.
Heat oil in a skillet over medium-high heat. Fry chicken pieces in batches for about 4–5 minutes until golden and crispy, then drain on paper towels.
In the same skillet, add sesame oil. Sauté minced garlic, grated ginger, and dried chilies for 1–2 minutes until fragrant.
Stir in ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Let it simmer for 2–3 minutes.
Add the fried chicken to the sauce; toss until shiny and well-coated. Allow it to simmer for an additional minute.
Garnish your Dragon Chicken with chopped green onions and a sprinkle of sesame seeds. Serve hot.