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You ever have one of those weeks where dinner feels like the same three meals on rotation? Chicken. Rice. Something green if you’re lucky. Yeah, I was smack dab in one of those funks when this spicy, sticky, slightly sweet little stir fry came into my life.
It started on a rainy Tuesday — you know the kind where everything feels gray and you just want a little oomph in your bowl? I was poking around the pantry and thought, “What if we did something a little wild? A little fiery?” That’s when Dragon Chicken happened. No, it’s not traditional. It’s not fancy. But it is downright craveable. A little crispy, a little saucy, and big on flavor.
My husband took one bite and said, “You made this?”
Yes, dear. I made this. And now, so can you.
Why You’ll Be Making This Again (and Again)
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That sauce? Oh, honey. It clings in all the right ways.
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Crispy-on-the-outside chicken that still tastes like chicken, not breading.
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Bold garlic, ginger, and just enough heat to wake you up.
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Feels like takeout — but cozier, cheaper, and way more satisfying.
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Takes less time than scrolling through DoorDash deciding what to order.
Ingredients — With Little Side Notes, Because You Know I Can’t Help Myself
The Chicken Marinade
This isn’t a wet marinade — it’s more like a paste that hugs the chicken and gives it that crispy outer layer.
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Cornstarch + Rice Flour + AP Flour – Crispy, not doughy. If you’re gluten-free, just skip the all-purpose and use more rice flour.
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Soy Sauce + Ketjap Manis – That sweet-salty combo is magic. No Ketjap? Just use extra soy and toss in a bit of brown sugar.
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Garlic + Ginger + Chili – Bring the flavor. You can tame the heat or crank it up.
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Sesame Oil – Just a touch adds that cozy, nutty thing we love.
The Dragon Sauce
Listen. The sauce makes the dish. It’s glossy, sticky, and has that slow, satisfying burn.
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Gochujang – The real hero. Spicy but deep. Not just heat for the sake of heat.
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Ketchup + Soy Sauce + Water – Tangy base, nothing fancy.
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Cornstarch – To thicken it up real nice.
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Raw Sugar – Not enough to make it sweet, just to round things out.
Stir-Fry Add-Ins
This is where it gets fun — and colorful!
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Cashews – I toast ‘em first for that warm crunch. Almonds work too.
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Yellow Onion + Bell Pepper + Green Onion – Classic combo, but if you’ve got zucchini or broccoli begging to be used, toss ‘em in.
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More Garlic + Ginger – Yes again. We’re not shy here.
Step-by-Step, Like We’re Cooking Together
1. Marinate That Chicken
Mix up your marinade in a bowl till it’s smooth — no floury lumps. It’ll be thick and paste-like. Toss in the chicken and coat it like you mean it. Stick it in the fridge for 30 minutes (longer if you’re planning ahead, but no biggie if not).
Real talk: This step makes all the difference. That crust? It’s flavor-packed. Don’t rush it.
2. Get Sizzling
Heat up a pan with sesame oil. Medium-high. Lay the chicken in and let it sit for a minute — we want that golden edge. Then stir and cook for another 5–7 minutes till it’s crispy and cooked through. Take it out and set it aside.
3. Stir-Fry Magic
Back to the pan — add a little more sesame oil. Toast the cashews for a minute and a half (they’ll smell amazing). Then in go the onions and peppers. Stir, sizzle, smile. After 2 minutes, add your garlic, ginger, and green onions. Stir for 30 seconds.
This is when people start wandering into the kitchen asking, “What’s that smell?”
4. Sauce It Up
Whisk together your Dragon Sauce (don’t forget to dissolve that cornstarch!). Pour it into the veggie mix. It’ll start to thicken and shine. Add your chicken back in. Stir it all together for a couple minutes. Everything should be coated in glossy, spicy goodness.
5. Plate It Like a Pro (Or Just Scoop and Go)
Serve it over hot jasmine rice, noodles, or even cauliflower rice if you’re feeling virtuous. Sprinkle a little salt and cracked pepper. Maybe a squeeze of lime. Maybe a glass of cold beer.
Wanna Change It Up?
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Add more veg — broccoli, snap peas, baby corn… go wild.
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Try peanuts instead of cashews for a Thai-ish vibe.
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Add pineapple for a sweet kick (my daughter loves it that way).
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Go meatless with crispy tofu instead — just press and fry before adding.
Storing & Reheating (If You Have Any Left)
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Fridge: Keeps 3 days, easy.
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Reheat: Pan is best with a splash of water or broth. Microwave works, but the chicken won’t be as crisp.
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Freeze? Not ideal. The sauce gets weird. Just eat it fresh, you deserve it.
Final Thoughts from My Kitchen to Yours
If I could, I’d pass you a hot plate of this right through the screen — maybe with a little steamed rice and a spoonful of chili crisp on the side. But since I can’t, I really hope you make it.
And when you do? Leave me a note. Tell me how it went. Did your husband go back for thirds? Did the kids wipe their plates clean? Did you eat it straight out of the pan standing barefoot in the kitchen with a glass of white wine? (No judgment — I’ve done it too.)
Cooking doesn’t have to be fancy or flawless — just full of heart.
Thanks for being here, friend. Let’s do this again soon.
Warm hugs and saucy skillets,
Homestyle Dragon Chicken Stir Fry
Ingredients
- 1/4 cup cornstarch
- 1 tablespoon crushed chili
- 1 tablespoon minced garlic (for marinade)
- 1 tablespoon soy sauce (for marinade)
- 1 tablespoon ketjap manis
- 1 teaspoon crushed ginger (for marinade)
- 1/2 teaspoon kosher salt (for marinade)
- 1/2 teaspoon black pepper (for marinade)
- 1 1/2 tablespoons rice flour
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon sesame oil (for cooking chicken)
- 1 lb chicken breast, cut into 1-inch pieces
- 1/4 cup water
- 1/4 cup ketchup
- 1 tablespoon soy sauce (for sauce)
- 1 tablespoon chili powder
- 1 tablespoon Gochujang sauce
- 1 tablespoon cornstarch (for sauce)
- 1/2 teaspoon raw sugar
- 1 tablespoon sesame oil (for stir-fry)
- 1/2 cup unsalted cashews
- 1 tablespoon minced garlic (for stir-fry)
- 1 tablespoon crushed ginger (for stir-fry)
- 1 yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 green onions, finely chopped
Instructions
- In a medium bowl, mix cornstarch, crushed chili, garlic, soy sauce, ketjap manis, ginger, salt, pepper, rice flour, and all-purpose flour to form a paste. Add chicken pieces and stir to coat evenly. Cover and refrigerate for at least 30 minutes.
- Heat 1 teaspoon sesame oil in a wok or frying pan over medium-high heat. Add marinated chicken and cook for 5–7 minutes, stirring occasionally, until golden brown. Remove chicken and set aside.
- In a small bowl, combine all dragon sauce ingredients (water, ketchup, soy sauce, chili powder, Gochujang, cornstarch, sugar). Stir until smooth and set aside.
- Heat 1 tablespoon sesame oil in the wok. Add cashews and cook for 90 seconds. Add sliced onion and bell pepper, cooking for 2 minutes. Stir in green onions, garlic, and ginger. Cook for another 30 seconds, stirring constantly.
- Pour dragon sauce into the wok and cook for 1 minute until it starts to thicken. Return chicken to the wok and stir everything together. Cook for 1–2 more minutes, then remove from heat.
- Transfer dragon chicken to a serving platter, sprinkle with additional salt and pepper if desired, and serve hot with rice or noodles.
Notes