Ginger Chicken
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Calories
405 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Asian
Ginger Chicken
Description
The recipe begins by cutting chicken breasts into thin, long strips for even cooking. After dipping the chicken in beaten eggs, the pieces are dredged thoroughly in a mixture of all-purpose flour, cornstarch, garlic powder, ground ginger, smoked paprika, salt, and pepper. Frying the strips in hot oil at approximately 350°F (180°C) develops a golden, crispy crust while cooking the meat inside. The sauce, made from soy sauce, honey, Sriracha, fresh ginger, garlic, red pepper flakes, and black pepper, is whisked together separately and drizzled over the fried chicken, coating it evenly.
Sesame seeds and chopped green onions are sprinkled on top to add nutty flavor and freshness. This dish is best served immediately when the chicken maintains its crispness compared to after the sauce application, providing a contrast between crunchy coating and sticky, flavorful sauce. Adjusting the hot sauce allows control of the spiciness to suit personal preference.
Maintaining the oil temperature during frying is crucial for a crispy texture without greasy absorption. Using thin strips ensures quick, thorough cooking, preventing dryness.
Ingredients
- 1½ pound chicken breast boneless and skinless and cut into thin long strips
- 2 large egg
- vegetable oil for frying
- 1 tablespoon sesame seeds optional
- 2 green onions chopped, optional
For chicken breading
- ¾ cup all-purpose flour
- 2 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon smoked paprika
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
For Sauce
- ½ teaspoon red pepper flakes
- 2 tablespoon honey
- ½ cup soy sauce low sodium
- 1 tablespoon Sriracha sauce
- 1 teaspoon ginger minced, fresh
- 3 cloves garlic minced
- ½ teaspoon black pepper
Instructions
- Whisk the eggs in a shallow plate. In another shallow plate whisk together all the breading ingredients.
- Dip the chicken pieces in the egg wash then dredge them through the flour and make sure each piece is fully coated in flour.
- Fill a Dutch oven or a deep frying pan with vegetable oil, about 1½ inches deep and heat. When the oil is hot, ideal temperature is around 350°F (180°C), add chicken to the pan, a few at a time, and fry it for about 3 or 4 minutes until it's golden brown. Make sure the chicken is cooked inside. Repeat this until all the chicken is fried.
- To make the sauce whisk all the sauce ingredients together in a small bowl.
- Drizzle the sauce over the chicken and give them a good toss. Sprinkle with sesame seeds and green onions if preferred.
Notes
- Cut chicken into thin strips for even cooking and a tender interior.
- Maintain oil temperature around 350°F (180°C) during frying for crispness without greasiness.
- Fully coat chicken strips in breading mixture to achieve a crunchy exterior.
- Apply sauce after frying to keep coating crispy, tossing chicken gently.
- If unavailable, substitute Sriracha with another hot sauce, adjusting quantity to taste.
- Serve immediately to enjoy crispy texture with fresh sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 405kcal | 20% |
| Carbohydrates | 36g | 12% |
| Protein | 46g | 92% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 202mg | 67% |
| Sodium | 2056mg | 86% |
| Potassium | 887mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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