Asian Spicy Dragon Chicken

$- 500g boneless chicken thighs, cut into bite-sized pieces - 1 onion, sliced - 2 bell peppers (red and green), sliced - 3 cloves garlic, minced - 1 inch ginger, grated - 3-4 tablespoons of soy sauce - 2 tablespoons sriracha sauce (adjust for spice level) - 1 tablespoon honey - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 tablespoon cornstarch - 3 green onions, chopped (for garnish) - Sesame seeds (for garnish) - 1 teaspoon chili flakes for extra heat This Asian Spicy Dragon Chicken recipe bursts with flavor. The chicken thighs give a juicy base. I love using fresh vegetables like onions and bell peppers. They add crunch and color. The garlic and ginger bring warmth and depth to the dish. For seasonings, soy sauce and sriracha create a spicy kick. Honey balances the heat with sweetness. Rice vinegar adds a tangy note. Sesame oil gives a rich flavor, while cornstarch helps crisp the chicken. Lastly, green onions and sesame seeds make great garnishes. If you like more heat, sprinkle chili flakes on top. This dish is not just tasty; it's also visually appealing. You can find the full recipe in the link provided. Enjoy cooking! Start by taking 500g of boneless chicken thighs. Cut them into bite-sized pieces. Place the chicken in a bowl. Add 1 tablespoon of cornstarch. Mix it well until the chicken is evenly coated. This step is key. An even coating helps the chicken get crispy when cooked. Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer. Cook for about 5-6 minutes. Stir occasionally until the chicken turns golden brown and is fully cooked. When done, remove the chicken from the pan and set it aside. In the same pan, add a bit more oil if needed. Now, toss in 1 sliced onion and 2 sliced bell peppers. Stir-fry for about 3-4 minutes until they start to soften. This timing keeps the veggies crisp and vibrant. Now it’s time to add some great flavors. Add 3 cloves of minced garlic and 1 inch of grated ginger to the pan. Stir for 1-2 minutes until the aroma fills your kitchen. Next, grab a small bowl. Whisk together 3-4 tablespoons of soy sauce, 2 tablespoons of sriracha sauce, 1 tablespoon of honey, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of chili flakes. This sauce brings everything together. Return the chicken to the pan. Pour the sauce over the chicken and veggies. Stir everything together until well coated. Cook for an additional 2-3 minutes to heat through. The sauce will thicken slightly, adding flavor to each bite. For a complete guide, check the Full Recipe. Enjoy the process! To get that crispy chicken, start by coating the pieces in cornstarch. This step is key. The cornstarch helps the chicken fry up nice and crunchy. - Heat your oil well. Use medium-high heat when cooking. This ensures the chicken browns quickly, sealing in juices. - Cook in batches. Avoid crowding the pan. This helps each piece cook evenly and stay crispy. The cooking method matters! Stir-frying works best here. It gives you that desired texture by keeping the chicken juicy and the outside crispy. Want to adjust the spice? Sriracha is your friend. Start with two tablespoons, then taste. Add more if you like it hotter! - Balance flavors. Use honey to cut the heat. It adds sweetness that pairs well with spice. - Acid is important. Rice vinegar brightens the dish. It cuts through the richness and enhances the overall flavor. Plating is key to making your dish look great. Serve the Dragon Chicken over steamed jasmine rice. The fluffy rice soaks up the sauce nicely. - Garnish for color. Sprinkle extra green onions and sesame seeds on top. These add color and a nice crunch. - Pair with sides. Steamed broccoli or snap peas provide a fresh, colorful touch. They also add nutrients to your meal. For the full recipe, check out the complete guide. Enjoy cooking! {{image_2}} You can swap chicken for other proteins like tofu or shrimp. Tofu adds a nice texture and soaks up flavors well. Use firm tofu and press it to remove excess moisture. Cut it into bite-sized cubes and coat with cornstarch like the chicken. When using shrimp, choose medium or large shrimp. Cook them for about 3-4 minutes until they turn pink. Adjust cooking time based on the protein you choose. You can mix up the sauce to fit your taste. Instead of sriracha, try using a garlic or sweet chili sauce for a different kick. For a milder sauce, reduce the sriracha or skip it entirely. You can also add a bit of peanut butter for a creamy twist. If you want a tangy flavor, try adding lime juice instead of rice vinegar. Feel free to experiment with spices like paprika or turmeric. Seasonal veggies work great in this dish. You can use broccoli, snap peas, or even zucchini for a fresh touch. Adding these will boost nutrients and flavor. Chop your veggies into similar sizes for even cooking. This way, they will cook at the same time and blend well with the chicken. For added crunch, include some bean sprouts or water chestnuts. Don't forget to check out the Full Recipe for more tips and ideas! To keep your Asian Spicy Dragon Chicken tasting great, let it cool first. Place it in the fridge for 30 minutes. This helps prevent extra steam, which can make the chicken soggy. Always separate the chicken from the sauce when storing. The sauce can make the chicken lose its crispiness. You can store your Dragon Chicken in the fridge or freezer. For the fridge, keep it in an airtight container. It stays fresh for 3-4 days. If you want to save it longer, freeze it. Place it in freezer-safe bags or containers. It can last up to 3 months in the freezer. When you reheat your Dragon Chicken, do it slowly to keep the texture. Use the stove for best results. Heat it in a pan over medium heat. Add a splash of water to keep it moist. Stir it for about 5-7 minutes until it’s hot. If using a microwave, cover it and heat in short bursts. Aim for 1-2 minutes, stirring in between. Always check the chicken reaches 165°F before eating. For more details on the recipe, check the Full Recipe. Asian Spicy Dragon Chicken is a vibrant dish that packs a punch. It features tender chicken pieces coated in a spicy sauce. The sauce blends soy sauce, sriracha, and honey, giving it a sweet and spicy flavor. You’ll taste fresh garlic, ginger, and colorful bell peppers. This dish is perfect for those who love bold flavors and a bit of heat. Yes, you can prepare Asian Spicy Dragon Chicken ahead of time. Cook the chicken and sauce as directed, but store them separately. This way, your chicken stays crispy. You can make it a day or two in advance. Just reheat in a pan before serving. This meal is quick, so you’ll have dinner ready in no time. Pairing is key to enjoying Dragon Chicken. Here are some great options: - Steamed jasmine rice: It soaks up the sauce well. - Noodles: Use rice noodles or egg noodles for a hearty side. - Steamed broccoli: Adds color and balances the spice. - Cucumber salad: A cool crunch that refreshes the palate. Feel free to mix and match these sides to create a full meal. Enjoy the bold flavors and textures! For the full recipe, check out the Asian Spicy Dragon Chicken details. In this blog post, we explored how to make Asian Spicy Dragon Chicken. We discussed key ingredients like chicken, fresh veggies, and unique sauces that create bold flavors. I shared step-by-step instructions for preparation and cooking. You learned tips for achieving the perfect texture and ideas for variations and storage. This dish is not only delicious but also easy to adapt. Remember, cooking is about experimenting with flavors. Enjoy the process and make it your own!$

Spice up your dinner with this delicious Asian Spicy Dragon Chicken recipe! Made with tender chicken thighs, colorful veggies, and a mouthwatering sauce, this dish is perfect for anyone who loves a little kick. In just 30 minutes, you can serve up a flavor-packed meal that will impress your family and friends. Ready to make it? Click through to explore the full recipe and bring some excitement to your kitchen!

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Ingredients

500g boneless chicken thighs, cut into bite-sized pieces

1 tablespoon cornstarch

1 tablespoon vegetable oil

1 onion, sliced

2 bell peppers (red and green), sliced

3 cloves garlic, minced

1 inch ginger, grated

3-4 tablespoons of soy sauce

2 tablespoons sriracha sauce (adjust for spice level)

1 tablespoon honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon chili flakes

3 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions

Prepare the Chicken: In a bowl, toss the chicken pieces with cornstarch until well coated. This will help to create a crispy texture when cooking.

Heat Oil: In a large pan or wok, heat the vegetable oil over medium-high heat.

Cook Chicken: Add the cornstarch-coated chicken pieces to the pan in a single layer. Cook for about 5-6 minutes until the chicken is golden brown and cooked through, stirring occasionally. Remove the chicken from the pan and set aside.

Sauté Vegetables: In the same pan, add a bit more oil if necessary and stir in the sliced onions and bell peppers. Stir-fry for 3-4 minutes until they start to soften.

Add Aromatics: Next, add the minced garlic and grated ginger to the pan, stirring for an additional 1-2 minutes until fragrant.

Make the Sauce: In a small bowl, whisk together the soy sauce, sriracha sauce, honey, rice vinegar, sesame oil, and chili flakes.

Combine Ingredients: Return the chicken to the pan and pour the sauce over it. Stir everything together until the chicken and vegetables are well coated in the spicy sauce. Cook for an additional 2-3 minutes to ensure everything is heated through and the sauce thickens slightly.

Garnish: Remove from heat and garnish with chopped green onions and sesame seeds.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Serve the Dragon Chicken over a bed of steamed jasmine rice or noodles. Garnish with extra green onions and sesame seeds for an appealing look, and consider a side of steamed broccoli for color. Enjoy this deliciously spicy dish!