Dragon Chicken 🔥 | Make Perfect Dragon Chicken at Home | Chef Harpal Singh

I’ve made one of my absolute favourite Indo-Chinese dishes today – Dragon Chicken! Crispy fried chicken strips tossed in a bold, spicy garlic-chilli sauce with crunchy capsicum and onions. It’s sweet, spicy, tangy and packed with flavour in every bite.

In this recipe, I’ll show you exactly how I get that perfect crunch on the chicken and how I balance the sauce so it’s fiery but not overpowering. This is the kind of dish that looks restaurant-style but is completely doable at home.

Serve it hot as a starter or pair it with fried rice or noodles – either way, it’s guaranteed to disappear fast!

Let me know in the comments how spicy you like your Dragon Chicken 🔥

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Ingredients
9-10 No – Whole red chili soaked
2 No – Chicken breast
Salt to taste
1 ½ Tsp – Red chilli powder
1 ½ Tbsp – Refined flour
1 No – Egg
½ Tsp – Soya sauce
Oil for frying
2 Tbsp – Oil
1 Tbsp – Garlic chopped
1 Tbsp – Ginger chopped
4 No – Green chili chopped
4 No – Dry red chili
1 Tbsp – Corn starch
2 Tbsp – Water
1 No – Onion chopped
1 No – Red bell pepper diced
1 No – Yellow bell pepper diced
1 No – Onion diced
1 No – Green capsicum diced
Salt to taste
½ Tsp – Black salt
1 Tsp – Chaat masala
1 Tsp – Red chili powder
½ Tsp – Black pepper crushed
½ Tsp – Asafoetida
1 ½ Tbsp – Soya sauce
3 Tbsp – Red chili sauce
¼ Cup – Water
¼ Cup – Coriander chopped
Coriander sprig for Garnish
Method:-
1. Grind the soaked whole red chilies with a little soaking water into a smooth paste. Keep aside.
2. Cut the chicken breast into thin strips.
3. In a bowl, add chicken, salt, red chilli powder, refined flour, corn starch, egg, and soya sauce. Mix well to coat evenly.
4. Heat oil for deep frying. Fry the marinated chicken on medium heat until crisp and golden.
5. Remove and drain on absorbent paper. Set aside.
6. Heat oil in a wok or pan. Add chopped garlic, ginger, green chilies, and dry red chilies.
7. Sauté on medium heat until aromatic (do not burn).
8. Add chopped onion and all diced bell peppers (red, yellow, green).
9. Stir-fry on high heat for 2–3 minutes — vegetables should stay crunchy.
10. Add salt, black salt, chaat masala, red chilli powder, crushed black pepper, and asafoetida. Mix well.
11. Add soya sauce, red chilli sauce, and the prepared red chilli paste.
12. Mix and cook for 1–2 minutes until oil starts separating slightly.
13. Add water and let the sauce simmer for 2–3 minutes.
14. Mix corn starch with water and add to thicken the sauce.
15. Add fried chicken to the sauce. Toss on high heat until the chicken is well coated and glossy.
16. Add chopped coriander and mix once. Garnish with a coriander sprig.

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