Spicy Dragon Chicken (Printable Version)
Tender chicken pieces in a sticky, spicy sauce with bell peppers and garlic.
# 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
# How to Make It:
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. Cook for another 2–3 minutes, allowing the sauce to thicken and glaze the chicken.
06 - Remove from heat. Garnish with sesame seeds and sliced green onions if desired. Serve hot with steamed rice.
# Expert Tips:
01 -
- The sauce hits that perfect balance between sweet honey and fiery heat that keeps you reaching for just one more bite
- It comes together in under 40 minutes but tastes like something from a restaurant kitchen
02 -
- Dont skip the cornstarch coating, its the secret to restaurant-style texture that holds the sauce
- The sauce thickens quickly in the last 2 minutes, so stay right by the pan and stir constantly
03 -
- Have all ingredients prepped before you start cooking, this moves fast once you hit the heat
- Taste the sauce before adding it to the pan, adjust the heat level now rather than later