The first time I tasted Crispy Dragon Chicken in Spicy Indo-Chinese Sauce, it was in the bustling streets of Flushing, Queens, New York. The aroma of garlic, chilies, and soy sauce lured me in from blocks away. A vendor handed me a steaming box of fried chicken tossed in a fiery, glossy red sauce. With the first bite, I was hooked—the chicken was perfectly crispy, coated in a sauce that was sweet, tangy, and spicy all at once.
That moment reminded me how New York brings the world to your plate. Indo-Chinese cuisine, originating from Kolkata, India, is a perfect example—Chinese techniques combined with Indian spices to create dishes like Dragon Chicken, loved across the U.S.
Today, I’m sharing a home-friendly recipe for crispy battered chicken tossed in a spicy chili-garlic sauce, loaded with colorful bell peppers, onions, and a fresh sprinkle of spring onions. It’s comfort food with a kick, perfect for weeknight dinners, potlucks, or game nights.
Thanks for being here. I hope these recipes bring warmth to your kitchen and a little joy to your day.
Table of Contents
What Makes Crispy Dragon Chicken in Spicy Indo-Chinese Sauce So Special?
Indo-Chinese cuisine was born in Kolkata when Chinese immigrants adapted their recipes with Indian spices. It’s a marriage of Chinese stir-frying techniques with bold Indian flavors.
Dragon Chicken stands out because:
- Crispy yet saucy: satisfies both texture cravings.
- Flavor-packed: garlic, ginger, soy, and chili layers hit all taste buds.
- Versatile: pairs well with rice, noodles, or as an appetizer.
In the U.S., Dragon Chicken has become a favorite in NYC restaurants and home kitchens alike for those who love spicy comfort food.
Key Ingredients for Authentic Crispy Dragon Chicken
| Ingredient | Why It Matters |
|---|---|
| Chicken breast or thigh | Breast gives leaner bites, thigh stays juicier |
| Cornstarch + all-purpose flour | Creates light, crispy coating |
| Egg | Helps bind batter |
| Garlic & ginger | The base of Indo-Chinese flavor |
| Soy sauce | Deep umami flavor |
| Chili sauce (Sriracha or Schezwan) | Brings heat |
| Ketchup | Adds sweetness & tang |
| Bell peppers & onions | Fresh crunch & color |
| Spring onions | Garnish for flavor & brightness |
Pro tip: Use fresh garlic and ginger for maximum aroma and taste.
Step-by-Step Guide to Making Crispy Dragon Chicken
Preparing the Chicken Batter
- Cut chicken into bite-sized strips.
- Mix cornstarch, flour, salt, pepper, and an egg to make a thick batter.
- Coat the chicken evenly.
Frying Tips for the Perfect Crisp
- Heat oil to 350°F (175°C).
- Fry in small batches to avoid steaming.
- Drain on paper towels for optimal crunch.
Making the Spicy Indo-Chinese Sauce
- In a hot wok, sauté garlic, ginger, and sliced chilies.
- Add onions and bell peppers; stir-fry for 2 minutes.
- Stir in soy sauce, chili sauce, ketchup, vinegar, and a pinch of sugar.
- Taste and adjust salt, sweet, and spice.
Tossing It All Together
- Add fried chicken to the wok.
- Toss until every piece is coated in sauce.
- Garnish with chopped spring onions.
Result: Crispy, sticky, spicy, and irresistible.
Variations of Dragon Chicken You’ll Love
- Vegetarian Dragon Paneer: Swap chicken with paneer cubes.
- Spicy Shrimp Dragon: A seafood twist that works beautifully.
- Baked Dragon Chicken: Coat in panko, bake at 400°F for 20 minutes, then toss in sauce for a lighter version.
Serving Ideas: What Goes with Crispy Dragon Chicken?
- With Fried Rice: Try Easy Chicken Fried Rice
- With Noodles: Toss alongside Garlic Butter Noodles
- As an Appetizer: Serve in lettuce wraps for lighter bites.
- Party Platter: Pair with wings, spring rolls, and dipping sauces.
Nutrition Facts & Healthy Adjustments
| Nutrient (per serving) | Amount |
|---|---|
| Calories | ~380 kcal |
| Protein | 26g |
| Carbs | 24g |
| Fat | 18g |
| Fiber | 3g |
Healthy adjustments:
- Use an air fryer instead of deep frying.
- Opt for low-sodium soy sauce.
- Add extra vegetables like broccoli or snow peas.
Quick Tips for Restaurant-Style Indo-Chinese Cooking
- Use a wok for even heat and “wok hei” flavor.
- Cook on high heat for the smoky, authentic taste.
- Taste the sauce before adding chicken to balance salt, sweetness, and spice.
- Garnish with sesame seeds, cilantro, and extra spring onions for a vibrant presentation.
FAQs About Crispy Dragon Chicken in Spicy Indo-Chinese Sauce
What is Dragon Chicken made of?
Fried chicken tossed in a sweet, tangy, and spicy Indo-Chinese sauce with garlic, chilies, and bell peppers.
What is the most popular Chinese chicken dish?
General Tso’s Chicken and Orange Chicken are widely popular; Dragon Chicken is a fusion favorite in Indo-Chinese cuisine.
Is Dragon Chicken healthy?
It can be, if you bake the chicken or use an air fryer and load up on vegetables.
What to serve with Dragon Chicken?
Steamed rice, fried rice, noodles, lettuce wraps, or as part of a party platter.
Conclusion: Why This Dish Deserves a Spot on Your Table
Crispy Dragon Chicken in Spicy Indo-Chinese Sauce is a crowd-pleaser, balancing texture, spice, and flavor. It’s perfect for weeknights, parties, or anytime you want a fiery, comforting meal.
Check out more Asian-Inspired Dinner Recipes for creative ways to elevate your home cooking.
Print
Crispy Dragon Chicken in Spicy Indo-Chinese Sauce
Description
Make Crispy Dragon Chicken in Spicy Indo-Chinese Sauce at home. Crispy, saucy, and packed with flavor—perfect with rice or noodles!
Ingredients
1 lb chicken breast or thighs, cut into strips
1/4 cup cornstarch
1/4 cup flour
1 egg
3 cloves garlic, minced
1-inch ginger, minced
2 tbsp soy sauce
2 tbsp chili sauce (Sriracha or Schezwan)
2 tbsp ketchup
1 tsp vinegar
1 bell pepper, sliced
1 onion, sliced
Spring onions for garnish
Oil for frying
Instructions
Prepare chicken batter and coat strips.
Fry chicken until crispy.
In a wok, sauté garlic, ginger, chilies.
Add vegetables, sauces, and sugar.
Toss fried chicken in sauce.
Garnish and serve hot.
Notes
Adjust chili sauce for spice preference.
Use an air fryer to reduce oil.
Extra veggies add nutrition and color.
Nutrition
- Calories: 380 kcal
- Fat: 18g
- Carbohydrates: C24g
- Fiber: 3g
- Protein: 26g
