T.G.I. Friday's Dragonfire Chicken copycat recipe by Todd Wilbur
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T.G.I. Friday's Dragonfire Chicken

Score: 5.00. Votes: 14
In stock (1 item available)
  • $0.00

Menu Description: "Marinated chicken breast topped with fiery kung pao sauce, mandarin oranges and pineapple pico de gallo."

This Friday's low-fat creation does not skimp on flavor. A marinade, a spicy sauce, and a fresh salsa all pitch in for some big-time taste bud satisfaction. Sprinkle mandarin orange sections over the top if you've got em, and you will completely re-create the look and taste of this healthy entree clone.

Now, what's for dessert?

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

This recipe is available in

Get This

  • 1/2 cup olive oil
  • 1/2 cup honey
  • 1/3 cup chopped parsley
  • 3 tablespoons rice vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon diced onion
  • 1 jalapeno, seeded & chopped
  • 2 teaspoons minced garlic
  • 3/4 teaspoon salt
  • 2 boneless chicken breast fillets
Pineapple Pico de Gallo
  • 2 medium tomatoes, diced
  • 1/2 cup canned sliced pineapple (chopped)
  • 1/2 cup diced red onion
  • 2 tablespoons minced cilantro
  • 4 teaspoon minced jalapeno
  • 1 tablespoon lime juice
  • 1/8 teaspoon salt
Kung Pao Sauce
  • 1/2 cup dark brown sugar
  • 1/4 cup water
  • 2 tablespoons rice vinegar
  • 4 teaspoons soy sauce
  • 1 tablespoon chili sauce
  • 1 tablespoon finely minced garlic
  • 1 teaspoon finely minced ginger
  • One 11-ounce can mandarin oranges
  • Do This
    • Restaurant/Brand
      T.G.I. Friday's
    • Instructions

      1. Make marinade by combining all ingredients in a blender on high speed for 1 minute. Pound the chicken breast fillets flat with a mallet. Combine the chicken with marinade in a zip-top bag for 2 to 3 hours.

      2. Make pineapple pico de gallo by combining all ingredients. Store in a covered container in your refrigerator until later.

      3. Make the kung pao sauce clone by combining all ingredients in a small saucepan over medium heat. When the mixture begins to bubble, reduce the heat and simmer for 15 minutes. Cover the sauce until it's needed.

      4. When the chicken is done marinating, preheat your barbecue grill to medium heat. Wipe the marinade from each chicken breast and grill for 5 to 6 minutes per side or until done. Serve the chicken drizzled with cloned kung pao sauce and pico de gallo on the side. Drain the canned mandarin oranges and sprinkle some orange sections over the top of each dish.

      Makes 2 servings.

Average rating:

Score: 5.00. Votes: 14
Rating of votes (14)
14 customers
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Jan 20, 2008, 22:00

This recipe was by far the best meal I've ever made. My husband LOVED it so much. He told EVERYONE about it. I haven't made it for a few months and he is still talking about it!

S. Broughman
Apr 21, 2007, 22:00

Fantastic! Best chicken I've had in a long time. I used the leftover pico de gallo the next day with some seared tuna steaks. Excellent!

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