5 from 12 votes
Quick & Easy Ginger Chicken
This Quick & Easy Ginger Chicken features bite-sized chicken pieces coated with cornstarch and fried until crispy, then tossed in a thickened ginger-garlic soy sauce. The flavor combines savory soy, warm ginger, and a touch of sweetness from brown sugar, balanced with sesame oil and optional chili flakes for gentle heat. The result is a tender yet crispy chicken with a glossy, flavorful sauce, garnished with green onions and toasted sesame seeds for added texture and aroma.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
3
Calories:
564 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 1 lb chicken thigh or with chicken breast, skinless, boneless
- ¼ cup vegetable oil or any neutral oil for frying
- ⅓ cup cornstarch or sub with potato starch for coating chicken
- 1 green onion finely chopped (optional for garnish)
- ½ teaspoon sesame seeds toasted (optional for garnish)
Chicken seasoning
- 2 teaspoon soy sauce regular
- 1 teaspoon ginger peeled & grated
- ¼ teaspoon white pepper or black pepper
Sauce
- 3 cloves garlic minced
- 2 tablespoon brown sugar or honey, coconut sugar or white sugar
- 2 tablespoon soy sauce regular
- 2 tablespoon hoisin sauce
- 1 tablespoon ginger peeled & grated
- 2 teaspoon sesame oil toasted
- 1 teaspoon Shaoxing wine or Dry sherry wine or chicken broth
- 1 tablespoon cornstarch or sub with potato starch
- 1 teaspoon red chili flakes optional for a spicy kick
- ½ cup chicken stock low-sodium kind
Instructions
- In a small bowl, combine sauce ingredients. Set aside.
- Dice chicken thighs into 1.5-inch cubes. Transfer diced chicken pieces into a large bowl. Then mix in the Chicken seasoning ingredients as listed above.
- Add cornstarch over the diced chicken and toss with tongs until each piece of chicken is evenly coated.
- Heat vegetable oil in a large pan on medium-high heat. Fry chicken in small batches until golden brown and crispy, about 7-9 minutes in total. The internal temperature of cooked chicken should be 165 degrees F with a digital thermometer or until juices run clear. Remove and transfer fried rice on a wire rack or on a paper-towel lined plate. Discard any excess oil in the pan.
- Reduce to medium heat, pour prepared sauce into pan. Simmer to thicken.
- Once sauce has thickened, toss in cooked chicken. Remove off heat. Garnish with green onions and sesame seeds and enjoy!
Cup of Yum
Notes
- Coat chicken evenly with cornstarch to ensure a crispy texture when fried.
- Use a digital thermometer to confirm chicken is cooked to 165°F or until juices run clear.
- To make this healthier, air fry the coated chicken at 400°F for 10–14 minutes, spraying lightly with oil and not overcrowding the basket.
- Garnish with green onions and sesame seeds for a fresh, nutty finish.
Nutrition Information
Calories
564kcal
(28%)
Carbohydrates
30g
(10%)
Protein
33g
(66%)
Fat
34g
(52%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
14g
(70%)
Trans Fat
0.2g
(10%)
Cholesterol
179mg
(60%)
Sodium
1279mg
(53%)
Potassium
522mg
(11%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
381IU
(8%)
Vitamin C
2mg
(2%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 564
% Daily Value*
| Calories | 564kcal | 28% |
| Carbohydrates | 30g | 10% |
| Protein | 33g | 66% |
| Fat | 34g | 52% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 179mg | 60% |
| Sodium | 1279mg | 53% |
| Potassium | 522mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 381IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.