Spice up your dinner with Ginger Chicken
Experience a flavor explosion with this Ginger Chicken, a dish that beautifully marries crispiness with a spicy, sweet, and tangy sauce. Each piece of chicken, meticulously coated and fried until golden, is a bite of crunchy delight, revealing juicy, flavorful tenderness with subtle whispers of smoked paprika and ginger. The sauce is where fiery meets sweet; a dazzling mixture of honey and sriracha, it envelops the crispy chicken, whispering sweet, spicy secrets with every bite. A dash of soy sauce and fresh ginger adds a zesty twist, elevating the dish to a whole new level of deliciousness, while the garnish of sesame seeds and green onions provide the final touch of elegance and flavor.
Chicken Breast: We’re using boneless, skinless chicken breasts, cut into thin, long strips, to make sure the dish is tender and cooks quickly. If you prefer, you could substitute chicken thighs for a juicier texture. Eggs: Eggs act as the binding agent for the breading. Vegetable Oil: Used for frying the chicken, you can also use canola or sunflower oil. Sesame Seeds: These add a crunchy texture and a nutty flavor; however, they are optional, or you can use chopped nuts as a substitute. Green Onions: They give a fresh and sharp taste, but they’re optional, or you can use chives as a substitute.
All-purpose Flour: This is for coating the chicken; you can substitute with gluten-free flour if needed. Cornstarch: Mixed with flour for breading, it makes the chicken extra crispy. You can use arrowroot as a substitute. Garlic Powder, Ground Ginger, Smoked Paprika, Salt, and Pepper: These spices add depth to the flavor of the breading; feel free to play around with other spices.
Red Pepper Flakes: They add a spicy kick to the sauce; adjust to your preference or omit if you prefer less heat. Honey: Adds sweetness to balance the sauce. You can use maple syrup or agave nectar as a substitute. Soy Sauce: It gives the sauce a salty and umami flavor. You can use tamari or coconut aminos as alternatives. Sriracha Sauce: It contributes to the sauce’s spiciness; you can use any hot sauce of your preference or adjust the amount to your liking. Fresh Ginger and Garlic: They bring aromatic and flavorful elements to the sauce. While fresh is best, ground ginger and garlic powder are possible alternatives. Black Pepper: Adds a bit of heat and flavor to the sauce. If you don’t like black pepper, you can leave it out.
You won’t believe how easy this dish is to whip up! We’ll start with setting up our ingredients and getting our chicken nice and breaded. So first, let’s whisk our eggs in one plate and mix up our flour, cornstarch, and all those flavorful spices in another. Now, dip those chicken strips in the egg, then give them a good roll in the flour mixture to get them nicely coated. Time to get cooking! Heat up your oil in a deep pan or a Dutch oven. Once it’s hot, pop the chicken in, piece by piece. Fry them until they’re golden brown and the chicken is cooked through, about 3 or 4 minutes each. And of course, let’s do this in batches to avoid overcrowding the pan. While our chicken is cooking, let’s get that sauce ready. Just whisk together the red pepper flakes, honey, soy sauce, sriracha, fresh ginger, garlic, and pepper. Now for the fun part! Drizzle that delicious sauce over the crispy chicken pieces. Give them a good toss to make sure they’re all coated in that gingery goodness. And lastly, if you’re feeling it, sprinkle some sesame seeds and chopped green onions on top for an extra burst of flavor and texture.
Storage
First, allow any leftovers to cool to room temperature. Once cool, transfer them to an airtight container and refrigerate. You can relish this dish again within 3 to 4 days when stored this way. You can also freeze it! Just ensure it’s packed in a freezer-safe, airtight container or tightly wrapped in aluminum foil. The frozen ginger chicken can be reheated and enjoyed for up to 3 months. When ready to enjoy again, thaw it in the fridge overnight and reheat to the perfect temperature in the oven or on the stovetop, ensuring it’s piping hot before serving.
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