If you’re craving a spicy, saucy, and slightly crispy chicken dish that screams restaurant-level indulgence, let me introduce you to Dragon Chicken. It’s a bold Indo-Chinese dish that I absolutely love making at home, and it never fails to impress anyone who tastes it.

I remember the first time I had dragon chicken at a roadside dhaba. It was sizzling hot, coated in a fiery red sauce, and had the perfect mix of tangy, spicy, and umami flavors. Since then, I knew I had to recreate it at home—and after a few tries, I finally nailed the recipe. Here’s how you can too!

What is Dragon Chicken?

Dragon Chicken is an Indo-Chinese fusion recipe known for its juicy fried chicken pieces tossed in a spicy, garlicky red sauce. It’s crisp on the outside, tender inside, and coated in a thick sauce made from soy, ketchup, chili sauces, and spices.

The magic lies in its balance of heat, tanginess, and a deep umami flavor that makes it utterly addictive.

Why You’ll Love This Recipe

Perfect for spice lovers
Restaurant taste, homemade simplicity
Uses ingredients available in most kitchens
Great for parties, game nights, or just a craving fix

Ingredients You’ll Need

For Marinating & Frying Chicken:

700g boneless chicken, cleaned and pat-dried
1 tbsp garlic paste
1 tbsp tikka masala (optional but adds depth)
1/2 tbsp salt (adjust to taste)
1 tbsp chili flakes
1 tbsp coriander powder
1 tbsp cornflour
1 egg
2 tbsp soy sauce
1 tbsp red wine vinegar (optional)

For Dragon Sauce:

700g boneless chicken, cleaned and pat-dried
1 tbsp garlic paste
1 tbsp tikka masala (optional but adds depth)
1/2 tbsp salt (adjust to taste)
1 tbsp chili flakes
1 tbsp coriander powder
1 tbsp cornflour
1 egg
2 tbsp soy sauce
1 tbsp red wine vinegar (optional)

For Stir-Frying:

2 tbsp cooking oil or ghee
3-4 garlic cloves, finely chopped (not paste!)
2 green chilies, finely chopped
Sesame seeds (for garnish, optional)

Step-by-Step Dragon Chicken Recipe

Step 1: Marinate the Chicken After cleaning and drying the chicken, transfer it to a bowl. Add garlic paste, tikka masala, salt, chili flakes, coriander powder, cornflour, soy sauce, vinegar, and a whole egg.

Now, here’s the key: mix everything thoroughly for at least 4-5 minutes. I like using my hands to massage all those spices into the chicken pieces. Once the chicken is well coated, let it rest for 20 minutes.

Step 2: Prepare the Dragon Sauce Base While the chicken is marinating, let’s prep the sauce. In a bowl, combine soy sauce, ketchup, chili sauce, black pepper, red chili powder, and cornflour.

Start by adding 1/2 cup water to make it smooth and lump-free, then add the remaining 1/2 cup water. Mix everything until you have a rich, fiery red sauce base.

Step 3: Fry the Chicken Heat oil in a wok or deep pan. Once it’s hot, reduce the flame to low and start adding the marinated chicken pieces carefully. Once they’re all in, increase the heat to medium.

This helps the chicken fry without releasing excess water. Fry the pieces until golden brown on both sides. Don’t overcrowd the pan — fry in batches if needed.

Once done, remove and place on paper towels to drain excess oil.

Step 4: Make the Final Stir-Fry In a clean pan or the same wok (wipe off the oil), heat 2 tbsp ghee or oil. Add chopped garlic (not paste!) and sauté just until fragrant — don’t let it burn.

Add the chopped green chilies and stir for 30 seconds.

Now pour in your prepared dragon sauce mixture slowly, stirring constantly. Because of the cornflour, it will thicken quickly. Cook for just 2-3 minutes on medium flame.

Pro tip: Don’t overcook the sauce or it will become too thick.

Step 5: Add the Fried Chicken Toss in the fried chicken pieces and stir well so each piece gets coated evenly. Keep the flame medium.

Sauté for just 1-2 minutes until the chicken absorbs some of the sauce. You can sprinkle sesame seeds on top for an authentic restaurant-style look.

And just like that, your Dragon Chicken is ready to serve!

Serving Ideas:

Serve hot with garlic naan, fried rice, or plain white rice.
Pairs beautifully with a cold soft drink or lime soda.
Great as a starter for dinner parties or weekend treats.

Tips to Get It Just Right

Don’t skip the marination – it adds flavor and makes the chicken juicy.
Use boneless chicken for best texture.
Use freshly chopped garlic and green chilies for a fresh, zesty kick.
Adjust chili levels based on your spice tolerance.

Why I Keep Making This Again and Again

Every time I serve this Dragon Chicken, I see plates getting wiped clean. The balance of flavor, the vibrant color, and the sheer joy of biting into that juicy chicken coated in hot, tangy sauce… it’s unbeatable.

Plus, it’s one of those recipes that looks fancy but is actually very easy to make once you break it into steps.

If you’re someone who loves restaurant-style Indo-Chinese food, trust me, this one is going to be a hit!