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–+ servings

Homestyle Dragon Chicken Stir Fry

Crispy chicken, cashews, and colorful vegetables are coated in a glossy, spicy-sweet Gochujang sauce for a takeout-style stir-fry.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinate Time 30 minutes
Total Time 1 hour
Course Main
Cuisine Asian-Inspired, Fusion
Servings 4 servings
Calories 540 kcal

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

For extra crunch, garnish with additional toasted cashews. Letting the chicken marinate longer deepens the flavor.

Nutrition

Serving: 1servingsCalories: 540kcalCarbohydrates: 52.5gProtein: 32.5gFat: 17.5gSaturated Fat: 2.5gCholesterol: 95mgSodium: 875mgFiber: 4.5gSugar: 13g