Dragon Chilli Chicken Recipe

Prepare and marinate chicken

Cut chicken thighs into 1-inch bite-sized pieces. In a bowl combine cornstarch, soy sauce, rice vinegar, egg white, salt and white pepper. Add chicken pieces and toss until each piece is lightly coated. Let marinate 15–20 minutes while you prep other ingredients.

If you prefer a crisper exterior, spread coated chicken on a rack and let sit 5–10 minutes to dry slightly before cooking.

Make the sauce

In a small bowl whisk together light soy sauce, dark soy sauce, oyster sauce, hoisin, rice vinegar, chili garlic sauce, sambal (if using), chicken stock or water, and sugar until smooth. In a separate tiny cup dissolve 1 tsp cornstarch into 1 tbsp water to make a slurry; set both aside.

Prep vegetables

Core and seed the bell peppers and slice into 1/2-inch strips. Peel and cut the onion into 1/2-inch wedges. Mince garlic, grate ginger, and slice scallions on a diagonal (separate whites and greens).

Cook chicken

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in a single layer without crowding (cook in two batches if needed). Stir-fry 4–6 minutes, turning occasionally, until pieces are golden-brown and just cooked through. Remove chicken to a plate and tent with foil.

Stir-fry vegetables and aromatics

Add remaining 1 tablespoon oil to the pan. Add onion and the white parts of scallions and stir-fry 1–2 minutes until slightly softened. Add bell pepper strips and stir-fry another 2 minutes; peppers should be bright and still slightly crunchy. Push vegetables to the side, add garlic and ginger to the pan and stir 20–30 seconds until fragrant (do not burn).

Combine chicken and sauce

Return cooked chicken to the wok. Give the prepared sauce a quick stir and pour it over the chicken and vegetables. Stir to combine and bring to a simmer for about 1 minute.

Thicken and finish

Give cornstarch slurry a quick stir and drizzle into the simmering sauce while stirring. Cook 30–60 seconds until sauce thickens and coats the chicken. Off heat, stir in toasted sesame oil and adjust seasoning — add a pinch of salt or a dash more chili garlic sauce if desired.

Garnish with sliced scallion greens and a sprinkle of toasted sesame seeds. Serve immediately with steamed rice or noodles and lime wedges on the side for brightness.

If using, squeeze a little lime over the plated dish and sprinkle red chili flakes for extra heat. Serve hot.