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If you love bold flavors and crave a little spicy kick in your stir fry, this Dragon Chicken Cashew recipe will hit all the right notes for dinner. Crispy chicken strips coated in a tangy sweet and spicy sauce, bright vegetables, and buttery toasted cashews make every bite pop. I make this whenever friends come over and it never lasts long—the aroma alone calls everyone to the kitchen.
This is the meal I whip out when I need to impress but do not want to fuss. The first time I served it, my family scraped the pan clean and now it is a special weekend tradition.
Ingredients
- Eggs: give the marinade richness and help the breading stick for crunchy chicken
- Reduced sodium soy sauce: keeps the flavors balanced and not overly salty so use a good quality brand
- Ginger powder garlic powder and onion powder: infuse the chicken with subtle warmth even before you start cooking
- Paprika and cayenne pepper: bring that signature dragon heat use fresh spices for best flavor
- Chicken thighs: are more tender and flavorful than breasts do not skip trimming visible fat for best texture
- Flour: provides a sturdy coating and helps the chicken keep its crunch
- Cornstarch: creates a light crispness to the breading seek out a non-lumpy bag for best results
- Chili powder: adds earthiness and extra heat adjust up or down if preferred
- Canola or vegetable oil: is neutral and has a high smoke point so it is ideal for pan frying
- Ketchup: gives the sauce a sweet tangy base try to use one without high fructose corn syrup if possible
- Honey: balances the spice and adds a delicate shine
- Oyster sauce: brings a deep umami background look for one without MSG if desired
- Asian chili sauce like Sambal Oelek: lets you control the fire in your dish
- Chinkiang vinegar or a mix of balsamic and rice vinegar: creates a subtle tang and keeps the sauce from being heavy
- Toasted sesame oil: gives a nutty finish do not use over-processed versions
- Cashews: add buttery crunch buy raw and toast them yourself for best flavor
- Vegetable or peanut oil: provides another neutral base for stir frying the aromatics
- White onion and red bell pepper: offer sweet crunch and color to the stir fry
- Freshly grated ginger and minced garlic: make the dish aromatic and vibrant
- Garnish with toasted sesame seeds: for a finishing crunch and sliced green onions for fresh bite
Step-by-Step Instructions
- Marinate the Chicken:
- Combine egg soy sauce and all dried spices in a large bowl and whisk until smooth. Add sliced chicken thighs and toss by hand to coat every piece in the marinade. Let it absorb flavors for 30 minutes at room temperature. If you are prepping the night before store in the fridge and allow it to return to room temperature before breading.
- Make the Sauce:
- Whisk together soy sauce ketchup honey oyster sauce chili sauce vinegar sesame oil and cornstarch in a bowl until the mixture looks glossy and no lumps of cornstarch remain. Set this aside near your stove because you will need to stir it again just before adding.
- Coat and Bread the Chicken:
- In a large plastic bag or mixing bowl combine flour cornstarch and chili powder with your hands. Lift chicken from marinade shaking off extra liquid then add to breading mixture. Toss or shake thoroughly so every strip gets an even dusting.
- Fry the Chicken:
- Pour enough oil to coat the bottom of your skillet and heat over medium-high until shimmering but not smoking. Add breaded chicken in a single layer; do not crowd the pan. Cook for four minutes flipping each piece halfway. You want a deep golden crust. Transfer finished chicken to a paper towel-lined plate and continue frying in batches.
- Toast the Cashews:
- Wipe out your pan if needed and return to medium heat. Add raw cashews and stir them around dry until you notice small golden spots and smell a nutty aroma. Remove from heat immediately so they do not burn.
- Stir Fry the Vegetables and Aromatics:
- Drizzle a little fresh oil into the empty skillet over medium-high. Once the oil is hot add thinly sliced onion and bell pepper. Stir fry about two minutes until they just begin to soften. Add grated ginger and minced garlic and keep stirring for another thirty seconds until fragrant but not browned.
- Simmer the Sauce:
- Give your sauce one last whisk and pour it into the skillet over vegetables. Bring it all to a simmer stirring constantly until the sauce thickens to coat the back of a spoon. This usually takes about a minute.
- Combine and Serve:
- Add fried chicken and toasted cashews back into the skillet. Toss everything gently to coat in sauce and combine the flavors. Serve immediately and do not forget a sprinkle of sesame seeds and green onion for a restaurant-style touch.
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Cashews turn golden so quickly when toasted and as a kid my mom always let me be the one to stir them in the pan. The crunch and flavor they bring is why I would never skip this step. The memory of her hands guiding mine at the stove always makes this dish taste extra special.
Storage Tips
Leftovers hold well in an airtight container in the fridge for up to three days. To keep the chicken as crispy as possible store sauce and chicken separately if you can. Reheat gently in a skillet to revive crunch instead of microwaving.
Ingredient Substitutions
If you prefer chicken breasts over thighs they will work but may be a bit less juicy. For a nut-free version swap out cashews for roasted pumpkin seeds. You can substitute hoisin for oyster sauce or use more honey if you want a fully vegetarian stir fry sauce.
Serving Suggestions
This stir fry pairs perfectly with steamed jasmine rice but I also love it with brown rice or even lo mein noodles for more heartiness. Garnish with plenty of extra green onions for color and some sliced fresh chilies if everyone likes it hot.
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Background of Dragon Chicken
Dragon Chicken is a fusion dish often found in Indo-Chinese restaurants and combines classic stir fry technique with the bold flavors of spices and soy sauce blends. The tradition of combining crunchy nuts like cashews with deep fried chicken goes back generations in many Asian cuisines making every bite a delicious nod to family feasts.
Recipe FAQs
- → What cut of chicken works best for this dish?
Chicken thighs are ideal for tender, juicy bites that hold up well to marinating and high-heat cooking.
- → How can I adjust the spiciness?
Increase or reduce the amount of chili sauce and cayenne to easily tailor the heat level to your preference.
- → Can I make it ahead of time?
Components like chicken and sauce can be prepped in advance, but combine with sauce just before serving for crisp texture.
- → What vegetables can I add?
Bell peppers and onions are classic, but snap peas, carrots, or broccoli also work well in the stir fry.
- → How do I achieve extra crispy chicken?
Pat excess marinade off the chicken, coat thoroughly in flour and cornstarch, and cook in hot oil without crowding the pan.
- → What are suitable substitutes for oyster sauce?
Use mushroom sauce or a mixture of soy sauce with a bit of dark sugar and extra vinegar for a similar depth of flavor.