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Spicy Dragon Chicken with Cashews and Stir-Fry Vegetables Recipe

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4.2 from 9 reviews

A flavorful and crispy Dragon Chicken recipe featuring marinated chicken thighs coated in a spiced flour and cornstarch mixture, pan-fried to perfection, and tossed in a tangy, sweet, and spicy sauce with cashews, bell peppers, and onions. This dish delivers a satisfying crunch and a bold Asian-inspired glaze perfect for a family dinner or special occasion.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Marinade

  • 1 egg
  • 1 tablespoon reduced sodium soy sauce
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 pound chicken thighs, sliced into 1/2-inch strips

Breading

  • 1/2 cup flour
  • 1/4 cup cornstarch
  • 1/2 tablespoon chili powder

Cooking Oil

  • Canola or vegetable oil for pan frying (about 1/4 cup plus extra as needed)

Sauce

  • 1/4 cup low sodium soy sauce
  • 1/4 cup ketchup
  • 3 tablespoons honey
  • 2 tablespoons oyster sauce
  • 1 1/2 to 2 tablespoons Asian chili sauce (like Sambal Oelek)
  • 1 tablespoon Chinkiang (Chinese black) vinegar (or substitute 1/2 tbsp balsamic vinegar + 1/2 tbsp rice vinegar)
  • 1 tablespoon toasted sesame oil
  • 1 1/2 teaspoons cornstarch

Additional Ingredients

  • 1 cup unsalted cashews
  • 1 tablespoon vegetable or peanut oil
  • 1/2 white onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon freshly grated ginger
  • 6 garlic cloves, minced
  • Toasted sesame seeds (for garnish)
  • Green onions (for garnish)

Instructions

  1. Marinate Chicken: In a large bowl or freezer bag, whisk together the egg, 1 tablespoon soy sauce, and all marinade spices (ginger powder, garlic powder, onion powder, paprika, cayenne pepper). Add the sliced chicken thighs and toss to coat thoroughly. Marinate for at least 30 minutes at room temperature, or refrigerate overnight. If refrigerated, allow chicken to come to room temperature for 30 minutes before breading.
  2. Make Sauce: In a medium bowl, whisk together the low sodium soy sauce, ketchup, honey, oyster sauce, Asian chili sauce, Chinkiang vinegar, toasted sesame oil, and cornstarch until the cornstarch is fully dissolved. Set the sauce mixture aside.
  3. Bread Chicken: In a separate large freezer bag, combine the flour, cornstarch, and chili powder. Remove chicken from the marinade and gently dab off any excess marinade using paper towels. Add chicken pieces to the breading bag and shake well, pressing the coating onto the chicken to ensure an even crust.
  4. Cook Chicken: Heat 1/4 cup canola, vegetable, or peanut oil in a large nonstick skillet over medium-high heat. In 2-3 batches, shake off excess breading from chicken pieces and place them in a single layer in the hot oil. Cook for about 4 minutes total, flipping halfway through, until the chicken is cooked through and golden crispy. Remove cooked chicken onto a paper towel-lined plate to drain excess oil. Add more oil if necessary and repeat with remaining chicken. Set aside.
  5. Toast Cashews: In a dry large cast iron or heavy skillet over medium heat, toast the unsalted cashews, stirring frequently, until lightly browned and fragrant in spots. Remove cashews from the skillet and set aside.
  6. Stir Fry Vegetables: Add a drizzle of oil to the empty skillet and heat over medium-high. Add thinly sliced white onion and red bell pepper, stir-frying for about 2 minutes until slightly softened. Add freshly grated ginger and minced garlic, stir-frying for an additional 30 seconds until aromatic.
  7. Add Sauce: Give the prepared sauce a quick whisk to recombine. Pour it into the skillet with the vegetables and bring to a simmer, stirring frequently. Let the sauce thicken for about 1 minute.
  8. Combine and Serve: Return the cooked chicken and toasted cashews to the skillet. Stir well to coat everything evenly with the sauce. Garnish with toasted sesame seeds and sliced green onions. Serve immediately for best crispiness and flavor.

Notes

  • For best results, allow the chicken to marinate overnight and come to room temperature before breading.
  • Use a nonstick skillet to prevent the chicken from sticking and to achieve a crispy crust.
  • Do not overcrowd the pan when frying the chicken; work in batches for even cooking.
  • Adjust the amount of Asian chili sauce to your preferred spice level.
  • If you prefer gluten-free, substitute the flour with a gluten-free flour blend.
  • Adding the chicken last when combining with the sauce helps maintain its crispiness.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian Fusion

Find it online: https://monicarecipes.com/spicy-dragon-chicken-with-cashews-and-stir-fry-vegetables-recipe/