Name: Spicy Crispy Dragon Chicken with Bell Peppers and Cashews Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
Ingredients: 300 grams chicken thighs or breast, cut into strips; 1 teaspoon light soy sauce; 1 teaspoon vinegar; 1 teaspoon Kashmiri chili powder; 1 teaspoon ginger-garlic paste; Salt to taste (about 1/4 teaspoon); 1/4 teaspoon ground black pepper; 2 tablespoons cornflour (cornstarch); 2 tablespoons all-purpose flour (maida); 1 large egg white; 2 tablespoons oil plus more for deep frying; 1/4 cup cashew nuts; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 2 to 3 dry red chilies, broken; 1/2 cup sliced onion; 1/4 cup red bell pepper strips; 1/4 cup green bell pepper strips; 2 tablespoons sambal oelek or any chili sauce; 2 tablespoons tomato ketchup; 1 tablespoon light soy sauce or 1 teaspoon dark soy sauce; 2 teaspoons rice vinegar; 1 teaspoon sugar; Salt to taste (about 1/4 teaspoon); 1/4 teaspoon ground black pepper; 2 teaspoons cornflour mixed with 1/4 cup cold water (cornflour slurry); 2 to 3 tablespoons chopped scallion greens (green onions)

Jump to Recipe· 3.8 from 6 reviews

If you’re craving a dish that packs a punch of flavor, crunch, and vibrant color, then the Spicy Crispy Dragon Chicken with Bell Peppers and Cashews Recipe is your new best friend in the kitchen. Picture succulent pieces of chicken, perfectly crispy and tossed in a tongue-tingling spicy sauce with crunchy cashews and colorful bell peppers that add just the right freshness. This Indo-Chinese creation is an absolute crowd-pleaser whether you are making it for a casual dinner or a special gathering — and I can’t wait to share how to make it with you!

Ingredients You'll Need

The image shows many small white bowls and clear glass cups arranged on a white marbled surface. Starting from the top left, there is a clear glass measuring cup with a light green liquid, followed by a white bowl with cashew nuts, and another white bowl with chopped green onions. Below these, there is a small white bowl with sliced green bell peppers and a white bowl with sliced red bell peppers. A white bowl on the left holds thin pieces of raw chicken. Near the center, there are small glass cups filled with various liquids and sauces: one dark brown, one red ketchup-like sauce, another clear, and a bowl of red powder. A white scalloped bowl holds a pale yellow liquid. Below, there are sliced shallots in a white bowl, minced garlic and ginger on a white plate, and three dried red chilies. Two white measuring cups contain flour and cornstarch. A small metal spoon holds white salt. Everything is neatly placed, and the tones range from pale pink chicken to bright greens and reds on a soft white marbled background. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its straightforward ingredients, each playing a unique role in building layers of flavor, texture, and visual appeal. From the silky chicken batter to the crunchy cashews and vibrant peppers, these ingredients come together effortlessly to create something truly special.

Chicken thighs or breast (300 grams): Tender and juicy, perfect for coating and frying.

Light soy sauce (1 tsp): Adds a subtle salty depth without overpowering.
Vinegar (1 tsp): Lends a mild tang to balance the heat.
Kashmiri chili powder (1 tsp): Provides a beautiful red color and moderate spice.

Ginger garlic paste (1 tsp): Infuses a warm, aromatic foundation.
Salt and ground black pepper: Essential seasonings to enhance the taste.
Cornflour (2 tbsp) and all-purpose flour (2 tbsp): Create the perfect crispy coating for the chicken.

Egg white (1 large): Binds the batter and helps the crust achieve that coveted crunch.
Oil for frying (2 tablespoon plus more): For deep frying the chicken to golden perfection.
Cashew nuts (¼ cup): Adds delightful crunch and a buttery flavor.

Minced garlic and ginger (1 tablespoon each): Elevate the sauce with fragrant punch.
Dry red chillies (2 to 3): Deepen the heat and infuse smoky notes.
Sliced onions and red bell pepper strips (½ cup and ¼ cup): Provide sweetness and vibrant color.

Sambal oelek or chili sauce (2 tbsp): The heart of the spicy sauce for a lively kick.
Tomato ketchup (2 tbsp): Balances spice with a hint of sweetness.
Rice vinegar (2 tsp): Brightens the sauce with acidity.
Sugar (1 tsp): Helps harmonize all the flavors.
Cornflour slurry (2 teaspoon cornflour + ¼ cup water): Thickens the sauce to a glossy finish.

Chopped scallion greens (2 to 3 tbsp): Adds freshness and a pop of green at the end.

How to Make Spicy Crispy Dragon Chicken with Bell Peppers and Cashews Recipe

Step 1: Marinate the Chicken

Start by marinating the chicken pieces in a flavorful mixture of light soy sauce, vinegar, Kashmiri chili powder, ginger garlic paste, salt, and black pepper. The marination infuses the chicken with spice and zest, setting the stage for that signature bold Indo-Chinese flavor. After seasoning, mix in the egg white to help the batter stick wonderfully, then incorporate all-purpose flour and cornflour to achieve a crispy texture once fried. Cover and let it rest for 15-20 minutes or refrigerate overnight for maximum flavor infusion.

Step 2: Fry the Chicken

When ready, heat oil in a heavy-bottomed wok to the right temperature for deep frying. Gently slide the marinated chicken pieces into the hot oil, cooking them in batches so they don’t crowd the pan. This gives you that perfectly golden, crispy crust on the outside while ensuring the chicken stays juicy inside. Once golden brown, remove the pieces and let them rest on absorbent paper to drain any excess oil.

Step 3: Prepare the Sauce

In a small bowl, mix sambal oelek, tomato ketchup, soy sauce, rice vinegar, and sugar—this sweet-spicy balance forms the heart of the sauce. Heat a small amount of oil in your wok and toast the cashew nuts until golden and fragrant, setting them aside to add at the end. Then, sauté minced ginger and garlic alongside broken dry red chillies until aromatic. Follow with onions and bell pepper strips, cooking until just tender but still vibrant. Season the veggies with salt and pepper before adding the sauce mixture to the wok. Let it bubble and blend for a minute or two.

Step 4: Thicken and Toss

Give your cornflour slurry a quick stir and pour it into the sauce. Stir continuously as the sauce thickens to a glossy, luscious coating that will cling perfectly to the chicken. Now, add the fried chicken pieces along with the roasted cashew nuts and toss everything together gently so each piece is generously coated. Finish with fresh scallion greens for a burst of color and freshness before turning off the heat.

How to Serve Spicy Crispy Dragon Chicken with Bell Peppers and Cashews Recipe

The image shows a dark round pan filled with many pieces of glossy, sauce-coated chicken strips in a rich orange hue, mixed with sliced green and red bell peppers, whole cashew nuts, and thin translucent onion slices. The chicken strips have a slightly crispy texture, and the vegetables add bright spots of green and red around the pan. The sauce looks thick and shiny, covering all ingredients evenly, giving a vibrant and appetizing look. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For the final touch, sprinkle chopped scallions or fresh cilantro over your plated dragon chicken to add a bright, herbal note that complements the bold flavors. A wedge of lime on the side can give an optional zesty squeeze if you want a little extra tang.

Side Dishes

This dish pairs beautifully with steamed jasmine rice or even simple fried rice to soak up every bit of that fantastic spicy sauce. A side of crunchy vegetable spring rolls or a fresh cucumber salad adds a crunchy cool contrast to the spicy warmth.

Creative Ways to Present

For a stunning presentation, serve the Spicy Crispy Dragon Chicken with Bell Peppers and Cashews Recipe in a large platter garnished with colorful edible flowers or microgreens. Arrange the chicken amid pepper strips and cashews, allowing the vibrant reds, greens, and golden browns to invite your guests before the first bite.

Make Ahead and Storage

Storing Leftovers

Any leftover dragon chicken should be stored in an airtight container in the refrigerator and can be enjoyed within the next 2 days. The chicken will retain much of its flavor but will soften slightly from sitting in the sauce.

Freezing

You can freeze the cooked chicken and sauce separately for up to a month. Wrap the chicken well and store the sauce in a sealed container. Thaw fully in the refrigerator before reheating.

Reheating

To reheat, skillet-pan the frozen or refrigerated chicken on medium heat to help regain some crispiness while gently warming the sauce. Avoid microwaving if possible, as it can make the batter soggy.

FAQs

Can I use chicken breast instead of thighs for this recipe?

Absolutely! Chicken breast works well and is leaner, but be careful not to overcook to avoid dryness. Thighs tend to remain juicier and more forgiving during frying.

What can I substitute for sambal oelek if I don't have it?

Sambal oelek is a chili paste, so feel free to use any other chili sauce or hot sauce you like. Adjust the amount to your preferred spice level and taste as you go.

Is it possible to bake this chicken instead of frying it?

You can bake the chicken to make it healthier. Coat the chicken as usual, place on a baking sheet lined with parchment, and bake at 425°F (220°C) for about 20 minutes, flipping halfway. The texture won’t be as crispy but still tasty.

Can I make this recipe vegetarian?

Yes! Swap the chicken for firm tofu or paneer cubes, and follow the same marination and cooking steps. The sauce and vegetables will complement these substitutes beautifully.

How spicy is this dish? Can I adjust the heat?

This recipe delivers a moderate to high spice level thanks to the Kashmiri chili powder, dry red chilies, and sambal oelek. You can easily reduce the heat by using fewer chilies or milder chili sauces.

Final Thoughts

If you’re looking for a recipe that bursts with layers of texture and flavor, the Spicy Crispy Dragon Chicken with Bell Peppers and Cashews Recipe is an absolute must-try. It’s delicious, colorful, and comes together with ingredients you might already have on hand. Dive into this dish and watch it become a new family favorite — I promise it’s as delightful as it sounds!

Spicy Crispy Dragon Chicken with Bell Peppers and Cashews Recipe

Ingredients You'll Need