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If you want something packed with big flavors and a little heat, this Dragon Chicken Cashew dish is always a hit for dinner. Crunchy chicken strips get coated in a zippy sweet-spicy glaze, colorful veggies, and crispy toasted cashews that make every forkful interesting. I pull this one out whenever friends pop by—seriously, nobody ever leaves leftovers. The amazing smell alone brings everyone running.
This is what I whip up when I need to wow guests but can’t deal with a mess. The first time I served it, my family went back for seconds until everything was gone. Now it’s our go-to for special weekends.
Irresistible Ingredients
- Garnish: Toasted sesame seeds and sliced green onions bring a finishing crunch and a pop of fresh flavor at the end
- Minced garlic and freshly grated ginger: wake up the dish with a fresh kick
- White onion and red bell pepper: add sweet crunch and color to round out the stir fry
- Vegetable or peanut oil: another neutral choice that’s just right for stir frying aromatics
- Cashews: for buttery crunch; buy them raw and toast them for best flavor
- Toasted sesame oil: gives a rich, nutty finish (avoid the processed stuff if you can)
- Chinkiang vinegar or a mix of rice vinegar and balsamic: gives the sauce a subtle tang so it doesn’t taste heavy
- Asian chili sauce (like Sambal Oelek): turns up the heat, so you can make it as spicy as you want
- Oyster sauce: gives the whole dish a deep, rich savor—choose one that’s MSG-free if you like
- Honey: adds that perfect sweet balance plus a shiny finish
- Ketchup: brings a sweet, tangy zip (try to use one without extra corn syrup)
- Canola or vegetable oil: has a high smoke point and a neutral taste—great for frying
- Chili powder: gives earthiness and a little extra fire; use more or less
- Cornstarch: helps the breading get crispy-light (pick one that isn’t clumpy)
- Flour: coats the chicken and keeps things crispy
- Chicken thighs: are super flavorful and juicy (trim fat for best results)
- Paprika and cayenne pepper: are key for dragon-like heat (fresh is always best)
- Ginger, garlic, and onion powders: these dry spices soak chicken with gentle warmth long before the pan comes out
- Reduced sodium soy sauce: balances everything without going too salty—grab a good bottle
- Eggs: give the marinade richness and keep the crunchy coating stuck on
Simple How-To Steps
- Combine and Serve:
- Toss the hot fried chicken and your golden cashews into the skillet. Mix everything gently so it’s all coated in that thick sauce. Top with sesame seeds and chopped green onions right before eating for that takeout-at-home feel.
- Simmer the Sauce:
- Give your sauce a quick stir and pour it right over those sautéed veggies. Let it bubble, stirring all the time, until it thickens enough to cling to a spoon. Usually, a minute does the trick.
- Stir Fry the Vegetables and Aromatics:
- Pour in a splash of oil to your pan over medium-high. Once hot, add bell peppers and onions. Stir for about two minutes, just until they begin to get tender. Next goes in garlic and ginger, stirring about 30 seconds until fragrant.
- Toast the Cashews:
- Clean your skillet if you have to, and set it on medium. Put in your raw cashews, stirring frequently, and pull them off the heat as soon as you see them turning golden—it happens fast.
- Fry the Chicken:
- Pour oil to cover your skillet bottom and get it shimmering (but don’t let it smoke). Drop chicken pieces in a single layer, without overcrowding. Fry four minutes, flipping halfway, for that deep golden crust. Move each batch onto paper towels as it’s ready.
- Coat and Bread the Chicken:
- Put flour, cornstarch, and chili powder in a big bag or bowl and mix up by hand. Shake extra marinade off each chicken piece, toss them into the dry mix, and shake or stir well so each strip is covered.
- Make the Sauce:
- Whisk all your sauce ingredients—soy, ketchup, oyster sauce, honey, chili sauce, vinegars, sesame oil, and cornstarch—until glossy and smooth. Keep it close to the stove so you can give it a last second stir before it goes in.
- Marinate the Chicken:
- In a big bowl, mix eggs, soy sauce, and all those dry spices until you get a smooth liquid. Add sliced chicken thighs, toss by hand till each piece is coated well, and leave it out for 30 minutes. Prepping early? Just stick it in the fridge. Bring to room temp before you bread it.
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Cashews brown up super fast, and when I was a kid, my mom always let me be the one to stir them. Their flavor and crunch are unbeatable, so I never skip toasting. Every time I make this, I remember how she’d stand behind me, hands guiding mine, making the meal a memory, too.
Keeping It Fresh
Pop leftovers in a sealed container in the fridge—good for about three days. If you want that chicken to stay crispy, try storing it apart from the sauce if possible. Warm up in a pan instead of the microwave to help bring that crunch back.
Swap Options
Chicken breast works fine if that’s your thing—it’ll just be a touch less juicy. For anyone with nut allergies, swap cashews for roasted pumpkin seeds. Want a veggie-only option? Use extra honey and swap hoisin for oyster sauce.
How to Serve
I love this stir fry over fluffy jasmine rice, but brown rice or even lo mein noodles taste awesome, too. Sprinkle on extra green onions for color and sliced chilies for more heat if your crowd loves spice.
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Dragon Chicken Origins
Dragon Chicken mixes up Indo-Chinese stir fry style with a punchy, spice-loaded soy blend. Adding nuts like cashews to crunchy chicken is a classic in lots of Asian kitchens, going back generations, so every bite is packed with history and flavor.
Recipe FAQs
- → Which chicken part is best for this meal?
Go for chicken thighs—they stay juicy and tender, especially with a marinade and quick high-heat cook.
- → How do I tweak the heat level?
Add more or less chili sauce and cayenne, so it's as spicy or mild as you want.
- → Is it ok to prep this in advance?
You can get the chicken and sauce ready ahead, but mix chicken with sauce right before eating to keep it crunchy.
- → What else can I toss in for veggies?
Bell peppers and onions are great, but crunchy carrots, snap peas, or some broccoli taste awesome too.
- → What's the secret to super crispy chicken?
Dry off any marinade, coat with cornstarch and flour, then fry in hot oil with space around each piece.
- → What can I use if I've got no oyster sauce?
Try mushroom sauce or stir together soy sauce, some dark sugar, and extra vinegar for a similar punch.