Spicy Dragon Chicken (Printable Version)
Tender chicken in fiery sticky sauce with vibrant peppers and aromatic garlic for bold Asian-inspired flavors.
# What You'll Need:
→ Chicken
01 - 1.1 lb 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 (or more for extra heat)
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 (optional)
18 - 1 tsp toasted sesame seeds
19 - Extra sliced green onions
# How To Make It:
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 - Add garlic, ginger, and bell peppers to the same pan. 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 cooked chicken to the pan. Pour sauce over chicken and vegetables. Stir well to coat everything evenly.
06 - Cook for another 2–3 minutes, allowing 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 Advice:
01 -
- The sauce hits that perfect balance between sweet honey heat and tangy vinegar
- Everything happens in one pan so cleanup is practically nonexistent
- The cornstarch coating creates this restaurantstyle texture that makes you feel like a pro chef
02 -
- Overcrowding the pan when searing chicken will steam it instead of creating that crispy crust
- The sauce continues to thicken as it cools so remove from heat while it still looks slightly loose
- Fresh ginger makes such a difference that once you try it you will never go back to powdered
03 -
- Pat the chicken completely dry before coating with cornstarch for the crispiest results
- Warm your honey in the microwave for 10 seconds so it incorporates smoothly into the sauce