Spicy Dragon Chicken (Printable)

Tender chicken in a sticky, spicy sauce with bell peppers and garlic. Bold Asian-inspired flavors ready in 40 minutes.

# 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

# Directions:

01 - Toss chicken pieces with cornstarch, salt, and black pepper in a medium bowl 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 - Whisk together soy sauce, honey, rice vinegar, sriracha, chili garlic sauce, tomato paste, and sesame oil in a separate bowl.
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 Tips:

01 -
  • The sauce creates this incredible candy-like coating that clings to every single piece of chicken
  • You get that restaurant quality texture at home without any fancy equipment or hard to find ingredients
02 -
  • Do not crowd your pan when cooking the chicken or it will steam instead of sear, working in batches if necessary
  • The sauce will look thin at first but thickens quickly once it hits the hot pan, so watch closely to prevent burning
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before garnishing to unlock their nutty flavor
  • Let the chicken rest on a paper towel while you cook the vegetables to keep the coating crisp

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