Spicy Dragon Chicken (Printable)
Tender chicken in a fiery sticky glaze with bell peppers and garlic, ready in 40 minutes.
# What You’ll Need:
→ Chicken
01 - 1.1 lbs 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
# Steps:
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.
# Expert Advice:
01 -
- The sauce clings to every piece like candy, striking that rare sweet spot between fiery and craveable
- Everything happens in one pan, meaning maximum flavor with minimum cleanup
02 -
- The sauce thickens rapidly in the last minute, so have your garnishes ready and do not step away
- Cornstarch needs direct heat contact to work properly, which is why we coat the chicken rather than adding it to the sauce
03 -
- Room temperature chicken cooks more evenly, so take it out of the fridge twenty minutes before starting
- Cut your vegetables slightly larger than the chicken pieces so they do not disappear into the sauce