Irresistibly Spicy Dragon Chicken: Quick Indo-Chinese Delight
On a blustery October evening, the smell of toasted spices and a sweet, tangy sauce filled my kitchen — and suddenly, friends canceled dinner plans to stay for one more bite.
Introduction
Warm, cozy fall nights beg for dishes that are bold, comforting, and fast to prepare. Irresistibly Spicy Dragon Chicken: Quick Indo-Chinese Delight is a reader favorite because it brings together crisp pan-fried chicken, caramelized scallions, and a fiery-sweet sauce in under 30 minutes. The contrast of textures and the punchy flavors are perfect for serving alongside baked seasonal treats like those moist banana bread cookies that pair surprisingly well with spicy fare moist banana bread cookies. Whether you’re a home baker who loves seasonal treats or a cook looking for a speedy weeknight winner, this recipe is designed to be forgiving and delicious.
Ingredients
- 1 lb boneless chicken thighs, cut into bite-size pieces
- 2 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 3 scallions, cut into 2-inch pieces
- 2-3 dried red chilies, broken (adjust for heat)
- 3 tbsp soy sauce
- 2 tbsp tomato ketchup
- 1 tbsp chili garlic sauce (or Sriracha)
- 1 tbsp rice vinegar
- 1 tbsp honey or sugar
- 1/4 cup water
- 1 tsp toasted sesame oil
- Sesame seeds and extra scallions for garnish
Pairing suggestion: roll this into quick chicken wraps for an easy handheld meal quick chicken wraps.
Step-by-step instructions
- Prep the chicken: Toss the chicken pieces with cornstarch, salt, and pepper in a bowl until lightly coated. Let rest 5 minutes.
- Make the sauce: In a small bowl combine soy sauce, tomato ketchup, chili garlic sauce, rice vinegar, honey, and water. Stir and set aside.
- Sear the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook until golden and almost cooked through, about 4–5 minutes. Remove to a plate.
- Vegetables and aromatics: In the same pan, add a little more oil if needed, then sauté onion, bell pepper, dried chilies, garlic, and ginger until fragrant and slightly softened, about 2–3 minutes.
- Combine and finish: Return the chicken to the pan, pour the sauce over, and toss. Cook until the sauce thickens and glazes the chicken, about 2 minutes. Stir in scallions and sesame oil. Garnish with sesame seeds and extra scallions.
- Serve hot with steamed rice, noodles, or tuck into wraps — and remember, this dish comes together quickly, making it ideal for busy, cozy evenings.
For more inspiration on fast dinners that fit into a weeknight schedule, try these easy weeknight dinners for additional ideas easy weeknight dinners.
Tips for success
- Dry the chicken well before coating to get a crispier exterior.
- Cook in batches if your pan is crowded; overcrowding steams instead of browns.
- Taste the sauce before adding: adjust sweetness or heat to match your preference.
- Use a high smoke-point oil for the best sear.
- For extra depth, let the sauce simmer a minute longer to concentrate flavors.
If you like to build a full seasonal meal, pairing this with more quick weeknight ideas will keep dinner exciting and simple more quick weeknight ideas.
Possible variations
- Gluten-free: Use tamari or a gluten-free soy sauce and ensure your chili sauce is gluten-free.
- Milder: Omit dried chilies and reduce chili sauce for a gentler kick.
- Streusel topping twist: For adventurous bakers, transform leftovers into a savory chicken pot pie and finish with a buttery streusel topping (combine flour, cold butter, a pinch of salt, and a touch of grated cheese) for an autumnal mash-up that marries baking with Indo-Chinese flavors.
- Veg-forward: Add mushrooms, broccoli, or baby corn for more veg.
- Vegan: Substitute firm tofu, coat and fry until golden, and proceed with the sauce.
If you want a warming bowl to accompany this spicy main, consider pairing with a bowl of warm soups that highlight seasonal produce warm soups.
Storage recommendations
- Refrigerator: Store cooled leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat to preserve texture.
- Freezer: Freeze cooked chicken in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating tip: Add a splash of water or broth when reheating to refresh the sauce and prevent dryness.
Conclusion
This Irresistibly Spicy Dragon Chicken: Quick Indo-Chinese Delight is a fast, flavor-forward recipe that brings fall comfort and a little heat to your table—perfect for bakers and cooks who like bold, seasonal meals. For a full visual guide and extra tips, check out this detailed recipe page: Irresistibly Spicy Dragon Chicken: Your New Quick Favorite.
Frequently Asked Questions
- How spicy is Irresistibly Spicy Dragon Chicken: Quick Indo-Chinese Delight?
- Heat level can be adjusted easily: reduce or omit dried chilies and chili garlic sauce for a milder dish, or add extra chilies and sauce for more intensity.
- Can I make Irresistibly Spicy Dragon Chicken: Quick Indo-Chinese Delight ahead of time?
- Yes. You can prepare the chicken and sauce separately and combine them just before serving to keep textures crisp. Stored cooked, the dish keeps in the refrigerator for up to 3 days.
- What can I serve with Irresistibly Spicy Dragon Chicken: Quick Indo-Chinese Delight?
- Serve with steamed rice, fried rice, noodles, or even tucked into wraps for an easy meal. A side of quick warm soup or a simple cucumber salad balances the heat well.
- Is there a vegetarian version of Irresistibly Spicy Dragon Chicken: Quick Indo-Chinese Delight?
- Absolutely. Use firm tofu or tempeh, press and coat like the chicken, then pan-fry until golden and follow the same sauce and vegetable steps for a satisfying vegetarian alternative.
Irresistibly Spicy Dragon Chicken: Quick Indo-Chinese Delight
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A quick and flavorful Indo-Chinese dish featuring pan-fried chicken in a fiery-sweet sauce.
Ingredients
- 1 lb boneless chicken thighs, cut into bite-size pieces
- 2 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 3 scallions, cut into 2-inch pieces
- 2-3 dried red chilies, broken (adjust for heat)
- 3 tbsp soy sauce
- 2 tbsp tomato ketchup
- 1 tbsp chili garlic sauce (or Sriracha)
- 1 tbsp rice vinegar
- 1 tbsp honey or sugar
- 1/4 cup water
- 1 tsp toasted sesame oil
- Sesame seeds and extra scallions for garnish
Instructions
- Toss the chicken pieces with cornstarch, salt, and pepper in a bowl until lightly coated. Let rest 5 minutes.
- Combine soy sauce, tomato ketchup, chili garlic sauce, rice vinegar, honey, and water in a small bowl. Stir and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook until golden and almost cooked through, about 4–5 minutes. Remove to a plate.
- Add onion, bell pepper, dried chilies, garlic, and ginger to the same pan, sautéing until fragrant and slightly softened, about 2–3 minutes.
- Return the chicken to the pan, pour the sauce over, and toss. Cook until the sauce thickens and glazes the chicken, about 2 minutes. Stir in scallions and sesame oil. Garnish with sesame seeds and extra scallions.
Notes
For extra depth, let the sauce simmer a minute longer to concentrate flavors. Adjust spice levels to preference by adding or omitting chilies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indo-Chinese