Best 8 Ginger Fried Chicken Recipes

STIR-FRIED HONEY-GINGER CHICKEN WITH PEPPERS

Steps:

• In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
• Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.

STIR-FRIED GINGER PINEAPPLE CHICKEN

Steps:

• Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.
• Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.
• Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.
• Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
• Serve over hot rice and garnish with chopped cashews.

CHINESE-FLAVORED FRIED CHICKEN WITH GREEN ONION-GINGER DIPPING SAUCE

Steps:

• Make dipping sauce:
• Whisk all ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Make chicken:
• Whisk eggs, soy sauce and sesame oil in large bowl to blend. Add chicken to egg mixture, turning to coat. Cover; chill at least 2 hours or overnight.
• Heat vegetable oil in heavy large pot over medium-high heat to 375°F. Mix flour, ground ginger, salt and pepper in another bowl. Add chicken thighs and drumsticks to flour mixture; turn to coat.
• Add fresh ginger to oil. Fry chicken thighs and drumsticks in hot oil until golden and cooked through, about 10 minutes per side. Using tongs, transfer chicken to paper towels; drain. Coat chicken breasts and wings with flour mixture. Fry until golden and cooked through, about 6 minutes per side. Transfer to paper towels. (Can be made 2 hours ahead. Let stand at room temperature.) Serve with dipping sauce.

KIM'S STIR-FRIED GINGER GARLIC CHICKEN

Steps:

• Slice the chicken breasts into strips across the grain, and set aside. Peel and grate the ginger root and set aside.
• Heat the coconut oil in a wok over medium-high heat until the oil is melted and hot. Stir in the ginger and garlic, and cook and stir for about 20 seconds, to release the flavor. Toss the chicken strips into the hot oil, and scoop the hoisin sauce over the chicken. Cook and stir for 5 to 7 minutes, until the sauce coats the chicken and the meat is no longer pink inside.

STIR-FRIED CHICKEN WITH HONEY AND GINGER

Steps:

• Combine chicken with marinade ingredients in a large bowl and leave to marinade in the refrigerator overnight.
• Heat the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken with the marinade and stir-fry for 1 minute. Remove from wok and set aside. Add remaining chicken and stir-fry for 1 minute. Return reserve chicken to the wok with the soy sauce and stir-fry for a further 2 minutes or until chicken is just cooked through and slightly caramelised.
• Serve with steamed rice.

AYAM KALASAN (GINGER FRIED CHICKEN)

Steps:

• Blend candlenut, galangal, ginger, fresh turmeric and turmeric powder together into a paste in a food processor.
• Fill a large stockpot halfway with water with the lemongrass, ginger paste and salt to taste and bring to a rolling boil, then add the chicken.
• Cook on medium heat for 1 hour, then add the coconut milk and cook another hour.
• Remove chicken and strain the solids from the stock. Save stock for soup!
• Add oil for deep frying to a wok. Heat oil, then fry chicken and ginger paste until crispy golden brown. Sift out crispy ginger flakes and serve with the chicken.
• Serve with jasmine rice and Sambal Terasi.
• Blend peppers, chiles, lime leaves, shallots, tomatoes, sugar, paprika, shrimp paste and salt into a chunky paste in a food processor.
• Cover a pan in oil, then heat and saute paste until it becomes thicker and darker, 4 to 5 minutes.

GINGER FRIED CHICKEN

Steps:

• Add ginger, garlic, soy sauce, salt, and pepper to chicken, mix well, and marinate overnight. Add eggs to chicken.
• Mix together well.
• Add flour to coat. Mix well.
• Fry until golden, about 5 minutes.
• Finish in oven, 350 degrees for 30-35 minutes.

STIR-FRIED GINGER CHICKEN

Steps:

• Cut the chicken into 1 inch strips and stir-fry it in the oil over high heat for about 2 minutes, until it has browned and is barely cooked through. Drain the chicken and set it aside.
• Steam the broccoli flowerets and the sliced stems for 3 minutes, and the snow peas for 1 minute. Set them aside.
• Boil the chicken stock, ginger, and garlic for 5 minutes and then strain the stock.
• Combine the cornstarch with the cold water. Stir it into the chicken stock and boil the mixture until it has thickened. Add the soy sauce, sherry, and sesame oil. Add the chicken and vegetables to the sauce and heat through. Serve with boiled or steamed rice.