Spicy Dragon Chicken (Printable)
Tender chicken pieces in a fiery, sticky sauce with bell peppers and aromatic garlic. A bold Asian-inspired dish ready in 40 minutes.
# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
→ Sauce
05 - 3 tbsp soy sauce
06 - 2 tbsp honey
07 - 2 tbsp rice vinegar
08 - 1 tbsp sriracha
09 - 1 tbsp chili garlic sauce
10 - 1 tbsp tomato paste
11 - 2 tsp sesame oil
→ Vegetables & Aromatics
12 - 1 red bell pepper, sliced
13 - 1 yellow bell pepper, sliced
14 - 3 cloves garlic, minced
15 - 1 tbsp fresh ginger, grated
16 - 3 green onions, sliced
17 - 2 tbsp vegetable oil for frying
→ Garnish
18 - 1 tsp toasted sesame seeds
19 - Extra sliced green onions
# How-To Steps:
01 - Toss chicken pieces with cornstarch, salt, and black pepper in a medium bowl until evenly coated.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove chicken and set aside.
03 - In the same pan, add garlic, ginger, and bell peppers. Sauté for 2–3 minutes until fragrant and slightly softened.
04 - Whisk together soy sauce, honey, rice vinegar, sriracha, chili garlic sauce, tomato paste, and sesame oil in a separate bowl.
05 - Return the cooked chicken to the pan. Pour the sauce over the chicken and vegetables. Stir well to coat everything evenly.
06 - Cook for another 2–3 minutes, allowing the sauce to thicken and glaze the chicken.
07 - Remove from heat. Garnish with sesame seeds and sliced green onions if desired. Serve hot with steamed rice.
# Expert Tips:
01 -
- The sauce achieves that perfect balance between sweet honey and bold heat that restaurant dishes always nail
- Everything comes together in one pan, making cleanup surprisingly manageable for such an impressive dinner
02 -
- Have all ingredients prepped before you start cooking once the heat is on everything moves fast
- The sauce will continue thickening off the heat so do not let it get too thick in the pan
03 -
- Cut your chicken into evenly sized pieces so everything cooks at the same rate
- Let the pan get properly hot before adding the chicken for the best golden sear