Dragon Chicken Crispy Chili Fry (Printable Version)
# What You'll Need:
→ Chicken
01 -
450 g boneless, skinless chicken breasts or thighs, sliced thin
02 -
30 g cornstarch
03 -
1 egg white
04 -
0.5 teaspoon salt
05 -
0.5 teaspoon ground black pepper
06 -
Vegetable oil, for deep frying
→ Sauce
07 -
15 ml sesame oil
08 -
2 tablespoons garlic, minced
09 -
1 tablespoon ginger, minced
10 -
2–3 dried red chilies, or 1 teaspoon crushed red pepper flakes
11 -
120 ml tomato ketchup
12 -
30 ml soy sauce
13 -
15 ml chili garlic sauce
14 -
15 ml vinegar
15 -
12 g sugar or honey
16 -
60 ml water, as needed
17 -
Salt, to taste
→ Garnishes
18 -
Sliced green onions
19 -
Toasted sesame seeds
20 -
Thin strips of fried onion or bell pepper
# Preparation Steps:
01 -
In a bowl, combine chicken slices with egg white, cornstarch, salt, and pepper. Mix thoroughly and let stand for 10–15 minutes while preparing sauce components.
02 -
Heat vegetable oil in a deep skillet over medium-high heat. Fry the chicken in batches until golden and crispy. Remove and drain excess oil on paper towels.
03 -
In the same skillet, add sesame oil. Sauté minced garlic, ginger, and dried chilies for 1–2 minutes until aromatic.
04 -
Stir in tomato ketchup, soy sauce, chili garlic sauce, vinegar, and sugar. Allow to simmer for 2–3 minutes. If the sauce is too thick, adjust consistency with a splash of water. Season with salt as needed.
05 -
Add the fried chicken to the pan. Toss thoroughly until pieces are evenly coated and glossy. Simmer for an additional minute to enhance flavor integration.
06 -
Transfer to a serving plate. Garnish generously with sliced green onions, toasted sesame seeds, and crispy strips of fried onion or bell pepper before serving.
# Additional Tips:
01 -
Ensure chicken is fried in batches to maintain a crisp exterior and prevent overcrowding in the oil.
02 -
Adjust dried chili quantity to control spice level.