Spicy Dragon Chicken (Printable Version)
Tender chicken pieces coated in a sticky, spicy sauce with vibrant peppers and aromatic garlic for a bold Asian-inspired dining experience.
# What You 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 - In a medium bowl, toss chicken pieces with cornstarch, salt, and black pepper 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 - In the same pan, add garlic, ginger, and bell peppers. Sauté for 2-3 minutes until fragrant and slightly softened.
04 - In a separate bowl, whisk together soy sauce, honey, rice vinegar, sriracha, chili garlic sauce, tomato paste, and sesame oil.
05 - Return the cooked chicken to the pan. Pour the sauce over the chicken and vegetables. Stir well to coat everything evenly.
06 - Cook for another 2-3 minutes, allowing the 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.
# Helpful Hints:
01 -
- The sauce hits every flavor note sweet from honey, tangy from vinegar, umami from soy, and that addictive heat that builds
- Everything comes together in one pan in under 25 minutes, making it perfect for weeknight dinners when you want something restaurant-quality
02 -
- Don't overcrowd the pan when searing the chicken or it will steam instead of brown, work in batches if necessary
- The sauce continues to thicken off the heat, so remove it when it still looks slightly thinner than you want
03 -
- Mix your sauce in a measuring cup with a spout, it makes pouring so much easier and less messy
- Slice your bell peppers while they're upright, not lying flat, for more stable and even pieces