Name: Dragon Chicken with Cashews in Spicy Soy-Honey Sauce Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Indo-Chinese
Ingredients: 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; 1/2 cup flour; 1/4 cup cornstarch; 1/2 tablespoon chili powder; canola or vegetable oil for pan frying; 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 1/2 tablespoon balsamic vinegar + 1/2 tablespoon rice vinegar); 1 tablespoon toasted sesame oil; 1 1/2 teaspoons cornstarch; 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; Green onions

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Introduction

Dragon Chicken is a flavorful, crispy dish with a perfect balance of spicy, sweet, and savory notes. Coated in a crunchy breading and tossed in a tangy chili sauce with cashews and fresh vegetables, it’s a fantastic meal to enjoy any night of the week.

A white plate holds a colorful stir-fry dish featuring three main layers: the bottom layer is made of dark brown, glossy chunks of cooked meat coated in a thick sauce; mixed within are bright red, sliced bell peppers adding a fresh and vibrant look; scattered throughout are light golden cashew nuts for texture and contrast; all topped with thinly sliced green onions adding a fresh green touch. A gold fork rests on the side of the plate, which is set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Quick Marinade: 1 egg
1 tablespoon reduced sodium soy sauce
1/2 teaspoon each of ginger powder, garlic powder, onion powder, paprika, cayenne pepper
1 pound chicken thighs, sliced into 1/2-inch strips
Chicken Breading: 1/2 cup flour
1/4 cup cornstarch
1/2 tablespoon chili powder
Canola or vegetable oil for pan frying
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 tablespoon balsamic vinegar + 1/2 tablespoon rice vinegar)
1 tablespoon toasted sesame oil
1 1/2 teaspoons cornstarch
Stir Fry: 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
Garnish: Toasted sesame seeds
Green onions

Instructions

Step 1: Whisk the egg, 1 tablespoon soy sauce, and all marinade spices (ginger powder, garlic powder, onion powder, paprika, cayenne pepper) in a large bowl or freezer bag. Add the sliced chicken and toss to coat. Marinate while preparing other ingredients, preferably for 30 minutes. For deeper flavor, refrigerate overnight, then let the chicken sit at room temperature for 30 minutes before breading.
Step 2: In a medium bowl, whisk together all sauce ingredients, including cornstarch, until fully dissolved. Set aside.
Step 3: In a separate large freezer bag, combine flour, cornstarch, and chili powder for the breading. Remove chicken from marinade and dab off excess moisture with paper towels. Add chicken to the breading bag and shake until evenly coated, pressing the mix onto the chicken as needed.
Step 4: Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. In 2 to 3 batches, shake off excess breading from chicken pieces and fry in a single layer for about 4 minutes, flipping halfway, until fully cooked and crispy. Transfer to a paper towel-lined plate. Add more oil as needed for remaining batches. Set chicken aside.
Step 5: Toast cashews in a dry cast iron or heavy skillet over medium heat, stirring occasionally, until lightly browned in spots. Remove from skillet and set aside.
Step 6: In the now-empty skillet, add a drizzle of oil and heat over medium-high. Add sliced onion and red bell pepper, stir frying for 2 minutes. Add grated ginger and minced garlic, stir frying for 30 seconds until fragrant.
Step 7: Whisk the sauce again, then pour into the skillet. Bring to a simmer, stirring often until the sauce thickens, about 1 minute.
Step 8: Return the cooked chicken and toasted cashews to the skillet and stir well to coat everything evenly with the sauce. Garnish with toasted sesame seeds and sliced green onions. Serve immediately for maximum crispiness.

Tips & Variations

For extra crispiness, use a nonstick skillet and avoid overcrowding the pan while frying the chicken.
Substitute chicken thighs with boneless chicken breasts if preferred, but thighs stay more tender and juicy.
Adjust the amount of chili sauce to control the heat level to your taste.
Serve over steamed jasmine rice or alongside stir-fried greens for a complete meal.

Storage

Store leftover Dragon Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to help maintain crispiness, or microwave briefly if short on time. Avoid reheating too long as the chicken may become soggy.

How to Serve

A white bowl filled with a base layer of fluffy white rice, topped with pieces of dark brown, glossy stir-fried meat coated in a shiny sauce. Mixed with the meat are bright red slices of bell pepper and golden toasted cashew nuts. Small pieces of green onion are scattered on top, adding a pop of fresh green color. A pair of wooden chopsticks rests across the rim of the bowl, which sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Dragon Chicken ahead of time?

Yes, you can marinate the chicken the night before and keep it refrigerated. For best texture, fry the chicken just before serving and mix with the sauce and vegetables at that time.

What can I substitute for oyster sauce?

If you don’t have oyster sauce, you can use hoisin sauce or a mixture of soy sauce and a little mushroom broth to mimic the flavor, though it will change the taste slightly.