Description
This Ginger Chicken Recipe features tender, crispy fried chicken strips coated in a spiced flour breading and tossed in a flavorful, spicy-sweet ginger soy sauce. Garnished with sesame seeds and green onions, it’s a delightful dish perfect for a comforting meal with an Asian-inspired twist.
Ingredients
Units
Scale
Chicken
- 1 1/2 pound chicken breast (boneless and skinless, cut into thin long strips)
- 2 large eggs
- Vegetable oil (for frying)
- 1 tablespoon sesame seeds (optional)
- 2 green onions, chopped (optional)
For Chicken Breading
- 3/4 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)
- 1/2 teaspoon pepper (or to taste)
For Sauce
- 1/2 teaspoon red pepper flakes
- 2 tablespoon honey
- 1/2 cup soy sauce (low sodium)
- 1 tablespoon sriracha sauce
- 1 teaspoon fresh ginger, minced
- 3 cloves garlic, minced
- 1/2 teaspoon pepper
Instructions
- Prepare egg wash and breading mix. Whisk the eggs in a shallow plate to create the egg wash. In another shallow plate, combine all the breading ingredients: flour, cornstarch, garlic powder, ground ginger, smoked paprika, salt, and pepper. Mix well.
- Coat the chicken. Dip each chicken strip first into the egg wash ensuring it is fully covered, then dredge through the flour mixture until the piece is completely coated with the breading mix.
- Fry the chicken. Pour vegetable oil into a Dutch oven or a deep frying pan to about 1½ inches deep and heat it to approximately 350°F (180°C). Fry the coated chicken strips in batches to avoid overcrowding, cooking each piece for 3 to 4 minutes or until golden brown and cooked through inside. Remove and drain on paper towels.
- Make the sauce. In a small bowl, whisk together the red pepper flakes, honey, low sodium soy sauce, sriracha sauce, minced fresh ginger, minced garlic, and pepper until well combined.
- Toss chicken in sauce. Drizzle the prepared sauce over the fried chicken strips in a large bowl and toss them thoroughly to coat evenly.
- Garnish and serve. Sprinkle with optional sesame seeds and chopped green onions for added flavor and presentation before serving.
Notes
- For extra crispiness, you can double dredge the chicken by dipping it again in egg wash and flour before frying.
- If you prefer less heat, reduce or omit the red pepper flakes and sriracha in the sauce.
- The oil temperature should be monitored carefully to avoid greasy chicken; keep it around 350°F.
- This recipe is best served immediately for maximum crispiness, but leftovers can be reheated in an oven for best texture.
Nutrition
- Serving Size: 1 serving (approx. 6-7 strips with sauce)
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 145 mg
