Spicy Dragon Chicken (Printable)

Tender chicken in a fiery sticky sauce with peppers and garlic.

# 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 - 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.

# Helpful Tips:

01 -
  • The sauce achieves that perfect restaurant quality glossiness that usually takes years to master
  • You can adjust the heat level from gently warming to absolutely fiery based on your mood
  • Everything comes together in one pan, making cleanup surprisingly manageable
  • The combination of sweet honey and sharp heat creates an addictive flavor profile
02 -
  • Don't overcrowd your pan when searing the chicken or it'll steam instead of getting that beautiful golden crust
  • The sauce will continue to thicken off the heat, so remove it when it still looks slightly thinner than you want
  • Prepare all your ingredients before you start cooking because this moves fast once you hit the stove
  • Cast iron or wok works best here because they hold heat evenly and can handle high temperature cooking
03 -
  • Pat your chicken completely dry before coating with cornstarch for the crispiest results
  • Use room temperature ingredients to ensure even cooking throughout
  • Let the pan get properly hot between steps to maintain that restaurant quality sear
  • Taste your sauce before adding it to the pan and adjust the heat level to your preference

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