If you have a craving for bold flavors with a perfect kick, the Restaurant Style Dragon Chicken Recipe is exactly what you need. This dish boasts golden, crispy chicken pieces enveloped in a luscious, spicy sauce that confidently dances between tangy and savory notes. With crunchy cashews and colorful bell peppers adding freshness and texture, this recipe brings a show-stopping treat right to your kitchen, promising all the taste of your favorite restaurant but made simply and satisfyingly at home.

Ingredients You’ll Need

The image shows a flat lay of various colorful ingredients on a white marbled surface. There is a large red bell pepper near the center top, a yellow bell pepper to the lower left, and a green bell pepper on the middle right side. Three dried red chili peppers are placed near the left edge. Two small black bowls are included; one filled with light brown cashew nuts and the other with white sesame seeds. At the top right, there are two heads of garlic, one purple-tinged and one white. Two long green spring onions stretch diagonally from the bottom right corner toward the upper center. Two small round purple onions are positioned near the bottom left corner. The photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key to nailing this Restaurant Style Dragon Chicken Recipe. Each one plays a special role—from the crispy coating to the vibrant, spicy sauce and hearty vegetables, these simple ingredients pack a flavorful punch and create a dish that’s as colorful as it is delicious.

500 g boneless chicken breast: The star protein, sliced for perfect bite-sized pieces that cook quickly and hold onto the sauce.
3 Tbsp all-purpose flour: Helps create the crispy outer layer for the chicken when combined with cornstarch.
3 Tbsp cornstarch / cornflour: Gives the chicken that signature restaurant-style crunch everyone loves.
2 Tbsp red chilli paste: Adds fiery depth to the batter for a spicy base note in every bite.
1 Tbsp dark soy sauce: Gives a deep umami richness to both the batter and the sauce.
1 Tbsp vinegar: Brings a bright acidity to balance the heat and sweetness later on.
1 Tbsp finely grated ginger: Infuses fresh warmth and zing throughout the dish.
2 garlic cloves (crushed): Essential aromatic that lifts all the flavors.
Freshly ground black pepper: Adds a subtle heat and complexity to the seasoning.
4 Tbsp tomato ketchup: Contributes sweetness and tang, forming the flavorful base of the sauce.
1 Tbsp red chilli paste: Included again in the sauce for an extra layer of spice.
1 Tbsp dark soy sauce: Balances sweetness and saltiness beautifully within the sauce.
2 tsp sugar: Smooths out the flavors, giving that classic sweet-heat combination.
Vegetable oil for shallow frying: Needed to get that perfect crispy texture on the chicken.
125 g cashew nuts: Adds crunch and a buttery richness to complement the chicken.
2 bell peppers (roughly diced): Use a mix of red and green for vibrant color and fresh sweetness.
2 red onions (halved and sliced): Provides subtle sweetness and texture as they soften.
2 dried red chillies (seeds removed): Adds smoky heat and a traditional flair.
Sesame seeds: Sprinkled at the end for nutty aroma and a lovely finishing touch.
2 spring onions / scallions (sliced): Fresh, bright garnish that balances the richness.
200 g basmati rice: Perfect fluffy base to soak up all that delicious sauce (see FAQs for cooking tips).

How to Make Restaurant Style Dragon Chicken Recipe

Step 1: Prepare the Chicken

Start by slicing your boneless chicken breast into bite-sized strips or small cubes—whichever you prefer for easy cooking and a great texture. If you’re serving with rice, pop it on to cook now, so everything finishes just right.

Step 2: Make the Batter

Whisk together all the batter ingredients in a medium bowl—this includes the flours, red chilli paste, soy sauce, vinegar, ginger, garlic, and pepper. Toss the chicken pieces in this spicy, flavorful mixture and let them sit while you prepare the sauce. This step ensures every piece is perfectly coated and ready for frying.

Step 3: Make the Sauce

Combine all the sauce ingredients along with about a quarter cup of water. The mix of ketchup, ginger, soy sauce, red chilli paste, and sugar creates a sauce that’s tangy, sweet, and seriously addictive. Whisk until smooth and keep it nearby for when the veggies are ready.

Step 4: Fry the Chicken

Heat about 4 to 5 centimeters (or 2 inches) of vegetable oil in a medium saucepan. The oil should be hot enough to fizz when you drop a small batter bit in (a good sign it’s ready). Fry the chicken in batches so it stays crispy and doesn’t overcrowd. Cook until each piece is perfectly golden and crunchy, then transfer them to a plate lined with kitchen paper to drain any excess oil.

Step 5: Sauté the Vegetables

Using about 3 tablespoons of the frying oil, heat up a large pan or wok over high heat. Add the cashew nuts first and cook for a minute to unlock their nutty flavor. Next, toss in your diced bell peppers, sliced red onions, and dried red chillies. Sauté for 3-4 minutes until the vegetables start to soften but still have a bit of crunch—this keeps the dish lively and colorful.

Step 6: Combine the Ingredients

Pour in the sauce and stir everything together so the veggies get fully coated. Let it bubble for a couple of minutes to thicken slightly. Then carefully add the crispy fried chicken, tossing once again to make sure every piece glistens with that glossy, flavorful sauce. Allow to cook for another two minutes to warm through and marry the flavors perfectly.

Step 7: Serve

Dish out your Restaurant Style Dragon Chicken right away, garnishing generously with toasted sesame seeds and sliced spring onions for that fresh, nutty hit on top. Serve with fluffy steamed basmati rice to round out this incredible meal that’s bursting with flavor in every bite.

How to Serve Restaurant Style Dragon Chicken Recipe

A white rectangular plate holds a colorful stir-fry dish layered with bright orange fried chicken pieces covered in a glossy sauce, mixed with chunks of red and green bell peppers, and sliced red onions. Scattered on top are whole cashew nuts and sprinkled white sesame seeds, adding texture. Fresh green onion slices are lightly spread across, giving a fresh contrast. The plate sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling sesame seeds and fresh scallions is a simple step that makes a big flavor difference. The toasted sesame seeds add a subtle nuttiness while the spring onions provide crisp freshness against the spicy chicken, elevating the dish to restaurant-quality presentation and taste.

Side Dishes

This dish pairs wonderfully with classic steamed basmati rice which soaks up all the sauce beautifully. You could also serve it with fried rice or simple stir-fried greens like bok choy or spinach to introduce a refreshing softness alongside this bold chicken.

Creative Ways to Present

Want to impress guests? Serve the dragon chicken in a large shallow bowl, topped with extra cashews and a side of lime wedges for a zesty finishing touch. Alternatively, arrange the chicken beautifully atop a bed of coconut-infused rice and garnish with fresh coriander for a vibrant, exotic twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover dragon chicken in an airtight container in the refrigerator. It will keep well for up to 2 days. Keep the rice separately to prevent it from becoming soggy, and simply reheat both when ready to serve.

Freezing

If you want to freeze the dish, pack the chicken and sauce into a freezer-safe container but hold off on freezing the rice. The chicken freezes well and can be kept for up to 1 month. Thaw overnight in the fridge before reheating gently on the stovetop.

Reheating

Reheat the chicken in a skillet over medium heat to maintain the crispiness and gently warm the sauce. Add a splash of water or oil if needed to loosen the sauce and prevent sticking. Rice reheats well in the microwave or steamed briefly on the stovetop.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs will be juicier and still work wonderfully with this recipe. Just slice them into similar-sized pieces to ensure even cooking and follow the same steps.

How spicy is the Restaurant Style Dragon Chicken Recipe?

The spice level is medium and can be easily adjusted by tweaking the amount of red chilli paste used. For a milder version, reduce the chilli paste, or add more if you want to turn up the heat.

What type of oil is best for frying the chicken?

Vegetable oil is ideal because it has a high smoke point and neutral flavor. You could also use canola or peanut oil if preferred for deep, crispy frying results.

Can I prepare this recipe without deep frying?

While shallow frying in plenty of oil is recommended for best crispiness, you can try pan-frying with less oil. However, expect a different texture that’s less crunchy but still delicious.

How do I cook basmati rice perfectly?

Rinse the rice several times until the water runs clear. Use a 1:1.5 ratio of rice to water, bring to a boil, then simmer covered for about 15 minutes. Let it rest off the heat for 5 minutes before fluffing with a fork.

Final Thoughts

The Restaurant Style Dragon Chicken Recipe is one of those delightful dishes that feels special yet comes together quickly with familiar ingredients. Its addictive balance of crisp chicken, spicy sauce, and crunchy veggies is perfect for weeknight dinners or when you’re craving something genuinely exciting. Give it a try and watch it become an instant favorite that you’ll want to make again and again.