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If you’re big on punchy flavors and want some heat in your dinner, this Dragon Chicken Cashew has you covered. You get tender-crispy chicken tossed in a craveable sweet-spicy sauce, bright pops of veggies, and rich toasted cashews—all packed in every scoop. I whip this up whenever friends come over because the smell alone gets everyone hungry before I even call them to the table.
This is my low-fuss showoff meal for when folks drop by. The very first time I made this, my family finished every piece and now we save it for special weekends—it’s that good.
Tasty Ingredients
- Cashews: toast your own for rich flavor and satisfying crunch
- Vegetable oil or peanut oil: mild taste, handles high heat, great for stir frying
- White onion and red bell pepper: add a splash of color and sweet crisp pieces
- Fresh ginger (grated) and minced garlic: punch up the aroma and taste
- Eggs: make the marinade creamy and help breading hold on
- Low sodium soy sauce: bumps up flavor without getting too salty, grab good stuff
- Ginger powder, onion powder, and garlic powder: add warmth from the get-go
- Paprika and cayenne: dial up dragon heat—fresh is better
- Chicken thighs: pick these for juicy rich bites, just trim extra fat
- Flour: does the heavy lifting for a crunchy outside
- Cornstarch: keeps the breading super light and crispy, sift if you need
- Chili powder: adds robust flavor and a bigger kick if you want
- Ketchup: gives tang and sweetness—try one with simple ingredients
- Honey: takes the edge off the heat and makes the sauce shiny
- Oyster sauce: adds savory depth, skip MSG versions if it matters to you
- Asian chili paste like Sambal Oelek: add a little or a lot to steer the spice
- Chinkiang vinegar or balsamic plus rice vinegar mix: brings out a lift so the sauce isn’t heavy
- Sesame oil (toasted): drizzle at the end for that nutty hit, go for cold-pressed
- Sesame seeds for garnish: adds more crunch at the finish, plus sliced green onions make it pop
Simple Steps
- Mix and Marinate:
- Put your chicken into a bowl, toss in eggs, soy sauce, and all the dry spices, and whisk until smooth. Coat the chicken pieces well with the marinade, then let them soak up all those flavors for half an hour. If you get a head start the day before, chill them and bring back to room temp before coating.
- Shake Up the Breading:
- Dump the flour, cornstarch, and chili powder into a big plastic bag or a bowl. Pull the marinated chicken out, letting extra marinade drip off, then shake or toss to get each piece well covered.
- Make Tangy Sauce:
- Stir up soy sauce, ketchup, honey, oyster sauce, chili paste, vinegar, sesame oil, and cornstarch till the mix is smooth and shiny—no lumps. Keep it close to your stove, and give it another stir right before you use it.
- Sear the Chicken:
- Cover the bottom of a frying pan with oil and heat it till you see it shimmer, not smoke. Place the breaded chicken down making sure not to pile it up. Fry four minutes, flipping the pieces once. You’re looking for deep golden brown strips. Let them drain on paper towels, keep frying in batches till it’s all done.
- Sizzle the Vegetables:
- Add a bit more oil to your empty pan and crank up to medium-high. Toss in thin-sliced onions and peppers, stir about two minutes till they just start to soften. Drop in garlic and ginger for half a minute till you can really smell them but don’t let them brown.
- Crisp the Cashews:
- Wipe your pan if needed, put in plain cashews and keep them moving over medium heat until you see light golden spots and smell their aroma—pull ’em off immediately so they don’t burn.
- Thicken the Sauce:
- Give the sauce one last whisk and pour over the veggies. Keep stirring while it warms until it thickens enough to coat your spoon—usually gets there in about sixty seconds.
- Bring It All Together:
- Drop the crispy chicken and toasted cashews back in, gently stir to wrap everything in sauce. Serve right away; don’t forget a scatter of sesame seeds and green onions for the perfect finish.
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Toast those cashews with care—they go from raw to gorgeous fast. As a kid, I always begged to stir them while my mom cooked. Their crunch and that buttery bite make the difference, and making them with her taught me why the little steps count.
Leftover Storage
Keep leftovers in something airtight in the fridge for up to three days. For the crispiest chicken, store it separate from the sauce if you can. Reheat on the stove instead of the microwave for best results.
Ingredient Swaps
If chicken breasts are what you have, they’ll do—just expect a bit less juiciness. Need nut-free? Try toasted pumpkin seeds instead of cashews. No oyster sauce? Hoisin works, or replace with extra honey to keep things vegetarian-friendly.
Ways to Serve
I love this over jasmine rice, but brown rice or lo mein noodles are tasty picks too if you want it more filling. Top with extra sliced green onions for color and add some fresh chilies if everyone likes a kick.
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About Dragon Chicken
Dragon Chicken is a crossover you’ll spot at Indo-Chinese places—classic stir-fry moves, turned way up with bold spices, plus plenty of soy. Tossing fried chicken with crunchy nuts has serious roots in Asian cooking, so each bite is kind of a shoutout to old-school family gatherings.
Frequently Asked Questions
- → Which chicken part should I use?
Go for chicken thighs. They're juicy, soak up flavor, and stay tender even when cooked hot and fast.
- → How do I make it less or more spicy?
Add as much or as little chili sauce or cayenne as you want. Adjust to match what you like.
- → Can I prep this ahead?
You can get the chicken and sauce ready earlier, but mix everything just before eating if you want it crispy.
- → What other veggies fit in?
On top of peppers and onions, messy in some snap peas, broccoli, or carrot for extra crunch and color.
- → How to make the chicken super crispy?
Dry off any extra marinade first, coat with flour and cornstarch, and fry in hot oil. Give the pieces space so they get crispy, not soggy.
- → Any swaps for oyster sauce?
You can try mushroom sauce or mix soy sauce with a little brown sugar and vinegar for that savory flavor.