Go Back
+ servings

Dragon Chicken

Course Main Course
Cuisine Indo-Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 295kcal


  • Skillet


For the Chicken:

  • 450 grams chicken cut into strips
  • 3 tablespoons all purpose flour
  • 3 tablespoons corn flour
  • 1 egg white
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Oil for frying

For the Sauce:

  • 2 tablespoons oil
  • 4 garlic cloves
  • 1 medium onion finely sliced
  • 1 bell pepper sliced
  • 1/2 cup ketchup
  • 1/2 cup chilli ketchup
  • 2 tablespoons sriracha sauce
  • 1/2 cup chicken stock
  • Green onion
  • Sesame seeds


Marinate the Chicken:

  • Place the chicken in a mixing bowl, and add all the marination ingredients except the oil.
  • Mix the chicken until well coated.
  • Cover, and marinate for at least 30 minutes or overnight.

Fry the Chicken:

  • Heat 2 inches of oil in a skillet, and add the marinated chicken pieces one by one.
  • Fry on each side for 2-3 minutes or until golden brown on both sides.
  • Remove, and place on kitchen paper lined plate. Set aside.

Make the Sauce:

  • In a separate skillet or pot, heat the oil.
  • Add the garlic and saute for 20-30 seconds until fragrant. Do not let it brown.
  • Add the sliced onion and saute for 1-2 minutes.
  • Then add the bell pepper and also saute for 2-3 minutes, until softened.
  • Now add the ketchup, chilli garlic ketchup, and sriracha sauce.
  • Mix well and cook on medium high heat for 3-4 minutes until the sauce is bubbling.
  • Now add the chicken stock and stir for 3-4 minutes, or until the sauce has slightly thickened.
  • Add the chicken, mix until fully coated with the sauce.
  • Garnish with sliced green onions and sesame seeds.
  • Serve immediately with white rice or veggie rice.


Ingredient Notes & Substitutions:
  1. Chicken: Cut the chicken into strips for lots of crispiness, but you can also cut it into 1 inch cubes. 
  2. Egg white: Using only an egg white instead of a whole egg results in a more crispy coating, because the yolk has a higher fat content and can contribute to softness in the batter. 
  3. Garlic powder & Onion Powder: these add an amazing flavor to the chicken, but can be skipped if you don't have any. 
  4. Bell pepper: I used orange but I recommend green bell pepper for best results as it adds a different flavor to the recipe, and looks prettier against the reddish color of the chicken!
  5. Chilli garlic sauce: I used Maggi chilli garlic sauce but you can use other brands as well. It's sweet and tangy with just a hint of spice. 
  6. Sriracha Sauce: You can try substituting with sambal oelek, but I have not tried it in this recipe. 
  7. Chicken Stock: I use a chicken stock cube and dissolve it in to 1/2 cup of water. 


Calories: 295kcal | Carbohydrates: 25g | Protein: 13g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 820mg | Potassium: 373mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1173IU | Vitamin C: 48mg | Calcium: 30mg | Iron: 1mg