Best 6 Crispy Garlic Ginger Chicken Recipes

EASY GARLIC GINGER CHICKEN

Steps:

• Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
• Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

GARLIC GINGER CHICKEN

Steps:

• In a small bowl, mix wine vinegar, sesame oil, ginger, garlic, onion, brown sugar, soy sauce, and water.
• Heat your skillet to medium heat and pour in the sauce. Bring sauce to a light simmer and let simmer for about 10 minutes until sauce darkens. Then, carefully pour sauce back into the bowl and set aside for later.
• In a large mixing bowl, add chicken and cornstarch and toss until chicken is fully coated. You may need to add an additional tablespoon or two of cornstarch.
• In a small bowl, whisk egg. Pour egg over the chicken and gently mix chicken to coat.
• In the same skillet you cooked the sauce in, add oil and heat to medium-high heat. Once hot, carefully add chicken to the skillet. Gently spread chicken out into an even layer and let cook until bottom is golden. Don't panic, the chicken will look weird at this point but it will all come together.
• Once the bottom of the chicken is golden, flip chicken over, gently breaking pieces apart. Cook for another 5-7 minutes on the other side until golden. Then, turn heat to low and let cook for another 10 minutes, stirring occasionally.
• Drain excess oil from pan (if any) and turn heat up to high. Pour sauce over the chicken and begin stirring frequently for a few minutes.
• Serve with a sprinkle with fresh chopped green onions and sesame seeds (optional). Enjoy!

DIRTY P'S GARLIC-GINGER CHICKEN THIGHS

Steps:

• Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate 1 hour or overnight.
• Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 5 more minutes. Let rest 5 minutes before serving.

GARLIC-GINGER CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease the foil with cooking spray.
• Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat.
• Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the wings entirely with the flour; no wet spots should remain. Arrange the wings on the prepared baking sheets, making sure none of the pieces are touching one another. Spray wings with additional cooking spray
• Bake in the preheated oven for 30 minutes, turn all the wings, and return to the oven to cook until crispy and no longer pink in the center, about 30 minutes more.
• Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat.
• Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings. Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.

GARLIC GINGER CHICKEN STRIPS

Steps:

• In a large resealable plastic bag, combine the first nine ingredients. Remove 3 tablespoons for basting; set aside. Place chicken in bag. Seal and turn to coat. Refrigerate for at least 4 hours. Cover and refrigerate reserved marinade. , Drain and discard marinade. Broil chicken 3-4 in. from the heat for 3 minutes; turn strips over. Baste with reserved marinade. Broil 4-5 minutes longer or until chicken juices run clear, turning occasionally.

CREAMY GARLIC GINGER CHICKEN

Steps:

• Melt coconut oil in large saute pan.
• Saute chopped onion in coconut oil, adding garlic powder and lemon juice to the saute.
• When onions are softened, add the cubed chicken, and saute chicken until cooked almost through. Do not drain.
• Add bouillon, ginger paste, grated Parmesan, and flour, stirring thoroughly until flour is evenly combined.
• Add half and half, stir until combined.
• Put the noodles on in boiling water per package directions; they cook for 10-12 minutes.
• Lower heat on chicken mixture to medium-low, let it cook down while the noodles are boiling.
• With 1 minute left on noodles, add 1 tbsp of butter to the chicken mixture to finish the sauce. Stir gently.
• Drain noodles, serve the chicken and sauce mixture over the noodles and enjoy!