Spicy Dragon Chicken (Printable)

Tender chicken in a fiery glaze with crisp bell peppers and aromatic ginger-garlic. Perfect for spice enthusiasts craving bold Asian flavors.

# What You'll 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

# Directions:

01 - In a medium bowl, toss chicken pieces with cornstarch, salt, and black pepper 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 - In a separate bowl, whisk together soy sauce, honey, rice vinegar, sriracha, chili garlic sauce, tomato paste, and sesame oil.
05 - Return the cooked chicken to the pan. Pour the sauce over the chicken and vegetables. Stir well to coat everything evenly.
06 - Cook for another 2–3 minutes, allowing the sauce to thicken and glaze the chicken.
07 - Remove from heat. Garnish with sesame seeds and sliced green onions if desired. Serve hot with steamed rice.

# Expert Advice:

01 -
  • The sauce clings to every piece of chicken creating that addictive restaurant quality glaze that usually takes years to perfect
  • It comes together in under 40 minutes making it achievable for weeknight dinners yet impressive enough for guests
02 -
  • Don't overcrowd the pan when searing chicken or you'll end up steaming instead of frying, work in batches if needed
  • The sauce will continue thickening off heat, so remove from flame when it still looks slightly looser than you want
03 -
  • Mix your sauce before you start cooking, having it ready prevents the chicken from overcooking while you measure ingredients
  • Let the chicken rest for a minute after cooking so the sauce sets slightly and coats even better

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