Description
Rich Vietnamese dragon chicken recipe combines tangy marinade with crispy grilled meat, offering a bold fusion of flavors. Spicy, caramelized exterior and juicy interior make this dish perfect for weekend gatherings you’ll want to savor.
Ingredients
Scale
- 1 lb (0.45 kg) chicken thighs, sliced into ½-inch strips
- 1 cup unsalted cashews
- 1 egg
- ½ cup flour
- ¼ cup cornstarch
- ¼ cup low sodium soy sauce
- ¼ cup ketchup
- 3 tbsps honey
- 2 tbsps oyster sauce
- 1.5–2 tbsps Asian chili sauce (like Sambal Oelek)
- 1 tbsp reduced sodium soy sauce
- 1 tbsp Chinkiang/Chinese black vinegar (may sub ½ tbsp balsamic vinegar + ½ tbsp rice vinegar)
- 1 tbsp toasted sesame oil
- 1 tbsp vegetable or peanut oil
- 1 tbsp freshly grated ginger
- ½ tbsp chili powder
- 1.5 tsps cornstarch
- ½ tsp ginger powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp cayenne pepper
- ½ white onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 6 garlic cloves, minced
- Toasted sesame seeds
- Green onions
Instructions
- Marination: Whisk egg, soy sauce, and spices in a large bowl. Submerge chicken slices, ensuring complete coverage. Allow flavors to meld for 30 minutes at room temperature or refrigerate overnight for deeper infusion.
- Breading Preparation: Combine flour, cornstarch, and chili powder in a freezer bag. Remove chicken from marinade, pat dry, then tumble into breading mixture. Shake vigorously to create an even, crisp coating that adheres completely to the meat.
- Chicken Frying: Heat oil in a nonstick skillet over medium-high temperature. Fry chicken in batches, rotating midway to achieve a uniformly golden, crispy exterior. Transfer cooked pieces to a paper towel-lined plate to drain excess oil.
- Nut Toasting: In a dry cast iron skillet, lightly toast cashews until delicately speckled. Remove and set aside.
- Vegetable Sautéing: Using the same skillet, sauté onions and bell peppers for 2 minutes. Introduce minced ginger and garlic, cooking briefly to release aromatic oils.
- Sauce Development: Whisk sauce ingredients until cornstarch dissolves completely. Pour into skillet and simmer, stirring constantly until the mixture thickens and becomes glossy.
- Final Assembly: Reunite crispy chicken and toasted cashews in the skillet, gently coating with the glossy sauce. Garnish with sesame seeds and green onions. Serve immediately while piping hot for maximum flavor and texture.
Notes
- Marinate Strategically: Let chicken absorb flavors by marinating at least 30 minutes, with overnight refrigeration yielding deeper taste profiles.
- Breading Technique: Pat chicken dry before coating to ensure crispy, even breading that adheres perfectly during frying.
- Oil Temperature Matters: Maintain medium-high heat for golden, crisp exterior without burning chicken, cooking in small batches prevents overcrowding.
- Sauce Consistency Check: Continuously whisk sauce and stir while simmering to prevent lumps and achieve smooth, glossy coating that clings beautifully to chicken.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 18 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 100 mg