Dragon King Recipe
Make Dragon King Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Spicy Dragon Marinade & Sauce
Protein & Coating
Vegetables & Garnish
To Serve
Method
Spicy Dragon Marinade & Sauce
- 1
Make the sauce
In a medium bowl whisk together 1/2 cup hoisin, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon honey, 1 tablespoon Sriracha, 1 teaspoon chili garlic sauce, 1 teaspoon grated ginger, and 2 cloves minced garlic until smooth. Stir in the finely sliced white parts of the scallions. Taste and adjust heat (add extra Sriracha or chili oil) and sweetness (add 1 more teaspoon honey) as desired. Reserve 3/4 cup of the sauce for tossing finished chicken; keep the remainder for marinating and cooking.
Protein & Coating
- 2
- 3
Coat for crispiness
In a shallow dish combine 1/2 cup cornstarch and 1/4 cup all-purpose flour. Dredge each egg-coated piece thoroughly in the dry mix, pressing lightly so the coating adheres. Shake off excess.
- 4
Fry the chicken
In a large skillet or wok heat 1 cup neutral oil over medium-high heat until shimmering and a small pinch of cornstarch sizzles on contact (about 350°F / 175°C if using a thermometer). Fry chicken in batches to avoid crowding, 3–4 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a paper towel-lined tray to drain. Keep warm in a low oven while finishing remaining batches.
Vegetables & Garnish
- 5
Stir-fry vegetables
Pour out all but 1 tablespoon of the frying oil from the pan, leaving any fond. Return pan to medium-high heat. Add the reserved tablespoon oil if needed, then add 1/2 cup red bell pepper, 1/2 cup yellow bell pepper, and 1/2 cup sweet onion. Stir-fry 2–3 minutes until peppers are bright and onions are just softened but still crisp-tender. If using pineapple, add 1/2 cup pineapple chunks and stir 1 minute to warm and caramelize lightly.
- 6
Combine sauce and chicken
Add the reserved 3/4 cup sauce to the pan with the vegetables. Bring to a simmer, stirring to coat vegetables. Add the fried chicken and toss quickly to coat evenly, allowing the sauce to thicken and glaze the chicken, about 1–2 minutes. If sauce is too thin, mix 1 teaspoon cornstarch with 1 tablespoon water and stir in, cooking 30–60 seconds until glossy. Stir in the green parts of the sliced scallions and 1 teaspoon chili oil (if using).
- 7
Finish and garnish
Remove from heat. Transfer the glazed chicken and vegetables to a serving platter. Sprinkle with 1 teaspoon toasted sesame seeds and sliced scallion greens. Serve immediately over 4 cups steamed jasmine rice or noodles with lime wedges on the side.