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Get ready for a punchy Indo-Chinese dish loaded with super crispy chicken, toasted cashews, and a rainbow of veggies, all covered in a sticky hot-sweet sauce you won’t want to stop eating. This one’s for the people who crave big heat and takeout flavors at home—no need for deep frying.
I came up with this dish one night while mixing different cuisines for family game night. After that first bite, my husband—who lives for anything spicy—couldn’t stop talking about it. Now we whip this up anytime friends with adventurous taste buds come over.
Vibrant Ingredients
- Oyster sauce delivers deep savory flavor that gives this dish that classic takeout vibe
- Cornstarch is essential in both the coating and sauce, so you get that light crunch plus a smooth, shiny finish
- Asian chili sauce cranks up the fire but you can totally use less or more
- Unsalted cashews keep that buttery snap and let you handle the salt like a pro
- Chicken thighs sliced into strips really hold moisture and stay tender, even during fast high-heat cooking
- Chinkiang vinegar adds sharp, true Chinese flavor—nothing else really compares
Easy-to-Follow Steps
- Pull Everything Together:
- Right before serving, mix all the parts so your chicken and cashews stay crisp. The warm sauce softens the outside a little but the inside stays juicy.
- Make The Sauce Stick:
- Let your sauce bubble on the stove until it starts to look thick and glossy. Cornstarch works its magic here to coat every bite with that glossy texture.
- Sauté The Veggies:
- Throw onions and peppers into the hot pan and cook quick so they keep a little bite. Toss in ginger and garlic last—they burn fast, so watch them.
- Get Those Cashews Toasty:
- Scatter cashews into a dry, heated skillet. Toast them until you see golden spots and start smelling that nutty aroma. Keep them moving—they burn super quickly.
- Fry The Chicken:
- Heat up a good amount of oil in a nonstick pan till it shimmers. Don’t crowd the pan—fry in shifts so the chicken gets crisp, not soggy. Turn them once for the best crunch.
- Dredge The Chicken:
- In a big bag, shake up cornstarch, flour, and chili powder. Drop in the marinated chicken and press on the coating so every piece is covered and will crisp up great.
- Soak The Chicken:
- Beat an egg with soy sauce and your spices, then toss in chicken strips. Let it sit for at least half an hour so it soaks up all that flavor—it makes the coating stick even better.
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The first time I tried this, I accidentally went double on the chili sauce and my husband said it was the best slip-up I’ve ever made. Now we always make it with extra spice, but anyone needing a break can have some cooling sides. The honey and chili combo? Absolutely addictive—everyone grabs seconds.
Heat Level Tweaks
This dish packs plenty of punch, but changing the spice is easy. Want less heat? Use just a teaspoon of chili sauce and skip cayenne in the marinade. Want it hotter? Double up the chili sauce and throw fresh chilis into the pan. Honey and ketchup mellow things out, so if you’re cranking up the heat, add a little more of them too.
Prep-First Tricks
This comes together lightning fast once cooking starts, so do the prep work early. Marinate the chicken overnight and it’ll taste even better. You can whisk the sauce ahead and chill it for up to three days. Chop all your veg and measure the dry stuff the night before. When you’re ready, you’ll need only about 15 minutes to get it on the table—a lifesaver on busy nights or when you’ve got people coming over.
How to Serve
Sure, it’s great solo, but pair it with jasmine rice to soak up all that extra sauce. Want a real Indo-Chinese spread? Try it with veggie spring rolls and a cucumber salad—so fresh and cooling after all that heat. If you’ve got leftovers, toss them in lettuce cups with some fresh herbs and squeeze a little lime. Total flavor bomb for tomorrow’s lunch.
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Common Queries
- → What's the best cut of chicken to use for this dish?
Chicken thighs without bones or skin are ideal because they stay moist and rich in flavor. If you prefer chicken breasts, that's fine too—just don't overcook them.
- → How can I tone down the spice level?
Reduce how much chili powder and Asian chili sauce you use. If needed, leave out cayenne in the marinade altogether for a more mellow flavor.
- → What side dishes go well with Dragon Chicken?
This dish pairs nicely with fried rice, plain cooked rice, or even noodles. Add a crisp salad or spring rolls for a complete meal.
- → Can I prepare parts of this ahead of time?
Definitely! You can chop the veggies, mix the marinade, and prepare the sauce early on. For perfect texture, fry the chicken right when you're about to eat.
- → What can I use if I don't have Chinkiang vinegar?
No problem! Try mixing equal parts rice vinegar and balsamic vinegar for a similar tangy kick.
- → What's the trick to reheating this and keeping it crispy?
Heat leftovers on the stove with a touch of oil to bring back the crunch. Skip the microwave because it tends to make the coating soggy.