Restaurant Style Dragon Chicken is the ultimate Indo-Chinese appetizer—fiery, crispy strips of chicken tossed in a bold, sweet-spicy sauce that will make your taste buds dance! If you’ve ever ordered this dish at your favorite spot and wondered how to get that irresistible flavor and addictive crunch at home, you’re in for a treat.
Why You’ll Love This Recipe
- Unforgettable Crunch: Every mouthful delivers perfectly fried, golden chicken strips with a signature crispy coating.
- Bold, Restaurant-Style Flavors: The sauce’s medley of chili, soy, and ketchup brings those authentic sweet, spicy, and umami notes you crave from classic Restaurant Style Dragon Chicken.
- Fun to Make, Easy to Impress: The steps are straightforward, but the final dish looks and tastes like you’ve secretly ordered takeout!
- Customizable Heat Levels: Tailor the spice just how you like it—make your dragon mild or absolutely fiery.
Ingredients You’ll Need
There’s nothing complicated about the ingredients for Restaurant Style Dragon Chicken—each one plays a key part in creating that crave-worthy crunch, velvety sauce, and vibrant color. Here’s what you’ll need and why every element matters!
- Boneless Chicken Breast (500g, thinly sliced): Thin strips ensure quick, even frying and soak up all that delicious sauce.
- Coriander Leaves (2 tbsp, finely chopped): A fresh, herby finish that lifts every bite.
- Oil for Deep Frying: Gives you that signature restaurant-style crispiness—choose a neutral oil like sunflower or canola.
- Dark Soy Sauce (2 tsp for marinade, 2 tsp for sauce): The secret to deep umami flavor and appealing color.
- Chilli Garlic Paste (2 tbsp for marinade, 1 tbsp for sauce): Packs big bold heat and a balanced tang.
- Egg (1, for marinade): Binds the coating for ultra-crispy chicken.
- All Purpose Flour (½ cup, for marinade): Creates a light coating that turns golden and crunchy.
- Corn Starch (¼ cup, for marinade): Keeps the coating extra crispy, just like your favorite takeout spot.
- Ginger Garlic Paste (1 tbsp for marinade, 1 tbsp for sauce): Aromatic and pungent—the backbone of that robust flavor.
- Salt & Pepper (to taste, for both marinade and sauce): Balances all the flavors.
- Ajinomoto/MSG (¼ tsp each in marinade and sauce, optional): For that restaurant-level punch of savoriness.
- Dry Red Chillies (3, for sauce): Starts the flavor base and infuses incredible aroma.
- Cashews (2 tbsp, for sauce): Toasted for a buttery crunch—a surprise in every bite!
- Onion (1 large, thinly sliced): Sauteed until glossy—they soak up all the sauce.
- Capsicum/Bell Peppers (1 large, thinly sliced): Adds a burst of sweet crunch and vibrant color.
- Tomato Ketchup (¼ cup, for sauce): Lends sweetness and helps the sauce cling to every chicken strip.
- Sugar (2 tsp, for sauce): Smooths the heat, for perfect sweet-spicy balance.
Variations
One of the best things about Restaurant Style Dragon Chicken is how easy it is to personalize. Whether you’re making swaps for dietary reasons or just craving new flavors, try these fun variations and make this recipe uniquely yours!
- Switch the Protein: Swap chicken for tofu, paneer, or even shrimp to suit vegetarians, seafood lovers, or just to change things up.
- Go Gluten-Free: Use gluten-free all-purpose flour and tamari instead of regular soy sauce for a wheat-free feast.
- Add Extra Veggies: Stir in sliced mushrooms, baby corn, broccoli, or snap peas for added color and crunch.
- Pump Up the Heat: Add more chili garlic paste or toss in freshly sliced green chilies for a flavor-packed dragon’s breath!
How to Make Restaurant Style Dragon Chicken
Step 1: Marinate the Chicken
Start by slicing your boneless chicken breast into slender strips—this is key for getting that quick, even fry. In a large bowl, combine the chicken with the dark soy sauce, chili garlic paste, egg, all-purpose flour, corn starch, ginger garlic paste, salt, pepper, and a pinch of MSG if using. Mix thoroughly so every piece is lovingly coated, then let it sit for at least 15 minutes. This little marination window is where the chicken starts to soak up all that fabulous bold flavor.
Step 2: Deep Fry for Ultimate Crunch
Heat oil in a deep skillet or wok over medium-high heat—you want it hot enough that a tiny bit of batter sizzles instantly. Gently drop the marinated chicken pieces in, being careful not to crowd the pan. Fry in batches until the chicken is golden and crisp on all sides. Drain on a paper towel-lined plate. The irresistible crunch at this stage is a sign you’re on your way to truly authentic Restaurant Style Dragon Chicken!
Step 3: Build Your Flavor-Packed Sauce
In a separate wok or wide pan, heat 2 tablespoons of oil. Toss in the dry red chillies and cashews, stirring until the cashews turn gloriously golden. Add the thinly sliced onions and bell peppers, and sauté until they’re just tender but still brilliantly colored. Mix in the ginger garlic paste for an instant burst of aroma, followed by the remaining chili garlic paste, dark soy sauce, tomato ketchup, salt, optional MSG, and sugar. Cook this mixture for a couple of minutes, giving the sauce time to thicken and all the flavors to mingle beautifully.
Step 4: Toss & Serve
Finally, add your fried chicken strips to the pan and toss energetically, making sure every piece gets glossy with that vibrant sauce. Sprinkle in the fresh coriander (or spring onions if you like) for the finishing touch. Serve immediately while the chicken is hot and the coating is shatteringly crisp—you’ll taste why this is the kind of dish people can’t stop raving about!
Pro Tips for Making Restaurant Style Dragon Chicken
- Ultra-Thin Slicing: Cutting your chicken into really fine strips helps ensure speedy frying and that signature takeout texture.
- Perfect Frying Temperature: Keep your oil hot (around 180°C/350°F) for chicken that’s crispy outside but juicy inside—let the oil recover between batches for best results.
- Sauce Consistency Matters: Let the sauce simmer until it’s thick and glossy; this helps it cling to the chicken and coat every bite perfectly.
- Cashew Crunch: Fry cashews until just golden (not brown) for irresistible texture without turning bitter—don’t walk away at this step!
How to Serve Restaurant Style Dragon Chicken
Garnishes
Scatter plenty of chopped fresh coriander, some thinly sliced spring onions, or extra fried cashews over your Restaurant Style Dragon Chicken just before serving. These simple garnishes not only make the dish look irresistible, but add bursts of flavor and crunch that truly elevate the experience.
Side Dishes
This dish is fantastic as a bold appetizer, but you can make it a full meal by pairing with simple egg fried rice, steamed jasmine rice, or spicy noodles. Light Asian-style salads or stir-fried veggies are also fun, palate-refreshing additions that make Restaurant Style Dragon Chicken shine even brighter.
Creative Ways to Present
Turn this dish into a showstopper by piling the glossy chicken inside a lettuce leaf “cup” for pretty, pick-up bites at a party. Or serve over a bed of colorful sautéed vegetables for dinner guests. For a fun twist, skewer the finished chicken strips and drizzle extra sauce on top—your family and friends will be wowed by the restaurant-worthy look!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep them in an airtight container in the refrigerator for up to 2 days. The coating will soften slightly over time, but the flavors intensify and become even more irresistible by day two.
Freezing
You can freeze cooked dragon chicken for up to 1 month—just spread the cooled chicken in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag. For best texture, let thaw in the fridge overnight before reheating.
Reheating
For crispy leftovers, reheat your Restaurant Style Dragon Chicken uncovered in a 180°C (350°F) oven or air fryer for 8–10 minutes, until hot and sizzling. Avoid the microwave as it can make the coating soggy—trust me, the oven is worth it!
FAQs
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Can I make Restaurant Style Dragon Chicken without deep frying?
Yes, for a lighter variation, you can shallow fry the chicken strips or even bake them on a wire rack at high heat (about 220°C/425°F) after spraying or brushing lightly with oil. While classic deep frying gives the most authentic crunch, these methods work for a healthier twist.
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Is MSG safe, and do I need to add it?
MSG is optional and safe for most people in moderate amounts. Its only role here is to boost umami and give you that unmistakable “restaurant-style” flavor—but feel free to skip it if you prefer, your Restaurant Style Dragon Chicken will still be absolutely delicious.
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Can I make Restaurant Style Dragon Chicken ahead for a party?
Definitely! Fry the chicken and prepare the sauce up to a day in advance, but keep them separate. Just before serving, toss the chicken with the reheated sauce so everything stays crispy and fresh-tasting.
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What’s the best way to adjust the spice level?
You control the heat by adding more or less chili garlic paste and dry red chilies. Taste the sauce as you go and adjust accordingly! You can skip the extra chilies if serving kids or guests who prefer milder dishes.
Final Thoughts
If you love bold flavors and crave-worthy crunch, you have to try making Restaurant Style Dragon Chicken at home. It’s a gorgeous dish that’s as much fun to cook as it is to eat—so gather your ingredients, fire up your pan, and get ready to wow yourself and everyone at your table!
Print
Restaurant Style Dragon Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 servings 1x
- Category: Stovetop
- Method: Frying
Description
This Restaurant Style Dragon Chicken recipe is a flavorful and crispy dish that makes a perfect appetizer or main course. The tender strips of marinated chicken are deep-fried to golden perfection and then tossed in a savory and slightly spicy sauce.
Ingredients
For Marination:
- 500 grams Boneless Chicken Breast cut into thin strips
- 2 tsp Dark Soy Sauce
- 2 tbsp Chilli garlic paste
- 1 Egg
- 1/2 cup All Purpose Flour
- 1/4 cup Corn Starch
- 1 tbsp Ginger Garlic Paste
- Salt to taste
- 1 tsp Pepper
- 1/4 tsp Ajinomoto / MSG (optional)
For Sauce:
- 2 tbsp Oil
- 3 no Dry Red Chilli
- 2 tbsp Cashews
- 1 large Onion sliced thinly
- 1 large Capsicum / Bell Peppers sliced thinly
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Chilli garlic paste
- 2 tsp Dark Soy sauce
- 1/4 cup Tomato Ketchup
- Salt to taste
- 1/4 tsp Ajinomoto / Msg (optional)
- 2 tsp Sugar
Instructions
- Marination: Combine chicken with marination ingredients. Allow to marinate for 15 mins. Deep fry marinated chicken until golden brown. Set aside.
- Sauce: In a pan, sauté dry red chilli and cashews. Add onions, bell peppers, ginger garlic paste. Stir in red chilli paste, soy sauce, ketchup, salt, ajinomoto, sugar. Cook until sauce thickens. Add fried chicken, coriander/spring onions. Mix well.
- Serve hot.
Notes
- Slice chicken thinly for even cooking.
- Adjust sauce to taste.
- Add more cashews for extra crunch.
- Garlic and green chillies can enhance flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 8g
- Sodium: 1012mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0.04g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 97mg
