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Dragon Chicken with Cashews in Spicy Soy-Honey Sauce Recipe

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★★★★★

4.5 from 136 reviews

Dragon Chicken is a flavorful Indo-Chinese stir-fried dish featuring crispy breaded chicken strips tossed in a spicy, tangy sauce with cashews and vibrant vegetables. The chicken is marinated with aromatic spices, coated in a crunchy breading, pan-fried to perfection, and then combined with a savory-sweet chili sauce and toasted cashews for a delightful blend of textures and tastes.

Ingredients

Scale

Quick 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

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 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

  1. Marinate Chicken: Whisk together the egg, 1 tablespoon soy sauce, and all marinade spices in a large bowl or freezer bag. Add the sliced chicken thighs and toss to coat evenly. Allow to marinate for at least 30 minutes while prepping other ingredients, or refrigerate overnight. If refrigerated, let the chicken come to room temperature for 30 minutes before breading.
  2. Make Sauce: In a medium bowl, whisk all the sauce ingredients together until the cornstarch is fully dissolved. Set the sauce aside for later use.
  3. Bread Chicken: In a separate large freezer bag, combine the flour, cornstarch, and chili powder. Remove the chicken from the marinade, pat dry with paper towels to remove excess moisture, then add the chicken pieces to the breading bag. Seal and shake the bag to coat the chicken well, pressing the coating onto the pieces if needed to ensure an even layer.
  4. Cook: Heat 1/4 cup canola, vegetable, or peanut oil in a large nonstick skillet over medium-high heat. In batches (2-3), shake off excess breading from the chicken and arrange the pieces in a single layer in the pan. Cook for about 4 minutes, flipping halfway, until the chicken is cooked through and crispy. Transfer cooked chicken to a paper towel-lined plate to drain. Repeat with remaining chicken, adding more oil if necessary.
  5. Toast Cashews: In a large dry cast iron skillet, toast the unsalted cashews over medium heat until they develop browned spots and a nutty aroma, stirring occasionally. Remove from heat and set aside.
  6. Stir Fry Vegetables: Using the now empty skillet, add a drizzle of oil and heat over medium-high heat. Add the sliced onion and red bell pepper, stir frying for about 2 minutes until slightly softened. Add the grated ginger and minced garlic and stir fry for an additional 30 seconds, releasing their fragrant aromas.
  7. Add Sauce: Give the prepared sauce a quick whisk to recombine. Pour the sauce into the skillet with vegetables and bring to a simmer. Stir frequently until the sauce thickens, about 1 minute.
  8. Combine: Add the cooked chicken and toasted cashews back into the skillet. Stir everything together thoroughly to coat the chicken and nuts evenly with the sauce.
  9. Garnish and Serve: Sprinkle toasted sesame seeds and chopped green onions over the top. Serve immediately for optimal crispiness; if not serving right away, wait to add the chicken until ready to eat to maintain texture.

Notes

  • Marinating the chicken overnight enhances flavor and tenderness but is not mandatory.
  • Patting the chicken dry before breading is key to achieving a crispy coating.
  • Using a nonstick skillet and enough oil ensures even browning without sticking.
  • You can substitute chicken thighs with chicken breast, but thighs tend to stay juicier.
  • Adjust the chili sauce quantity depending on your heat preference.
  • For a gluten-free version, replace flour with a gluten-free all-purpose blend and verify that soy sauce and oyster sauce used are gluten-free.
  • Serve with steamed rice or noodles for a complete meal.
  • Leftover chicken can be reheated gently but will lose some crispiness.

Keywords: Dragon Chicken, Indo-Chinese Chicken, Spicy Chicken Stir Fry, Crispy Chicken, Cashew Chicken, Asian Chicken Recipe

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