Description
This best spicy ginger chicken recipe delivers restaurant-quality flavors in just 30 minutes! Featuring crispy chicken pieces coated in a bold, aromatic ginger sauce with the perfect balance of heat and sweetness. This spicy ginger chicken recipe combines tender, juicy chicken with fresh ginger, garlic, and a sticky glaze that’s absolutely irresistible.
Ingredients
- For the Chicken:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 large eggs, beaten
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Vegetable oil for frying
- For the Spicy Ginger Sauce:
- 3 tablespoons fresh ginger, minced
- 4 cloves garlic, minced
- 2 green onions, chopped (reserve green parts for garnish)
- 2 fresh red chilies, sliced thin
- ¼ cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes
- ½ cup chicken broth
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Garnish:
- Fresh cilantro, chopped
- Sesame seeds
- Green onion tops, sliced
Instructions
- Prepare the Chicken: Cut chicken thighs into uniform, bite-sized pieces. In a shallow dish, whisk eggs until well beaten. In another dish, combine flour, cornstarch, salt, pepper, and garlic powder.
- Coat the Chicken: Dip each piece of chicken into beaten eggs, then roll in flour mixture, pressing gently to help coating adhere. Let rest for 5 minutes.
- Fry the Chicken: Heat vegetable oil to 350°F (175°C). Fry chicken pieces in batches for 3-4 minutes until golden brown and cooked through. Remove and drain on paper towels.
- Make the Spicy Ginger Sauce: In the same pan (remove excess oil, leaving 2 tablespoons), add minced ginger, garlic, white parts of green onions, and sliced chilies. Stir-fry for 1 minute until fragrant.
- Create the Sauce Base: Add soy sauce, honey, rice vinegar, and sesame oil. Bring to a gentle simmer, then add chicken broth.
- Combine and Finish: Add fried chicken back to pan and toss to coat. Pour in cornstarch slurry while stirring constantly to thicken sauce. Cook 2-3 minutes until sauce coats chicken beautifully.
- Garnish and Serve: Garnish with fresh cilantro, sesame seeds, and green onion tops. Serve immediately over steamed rice.
Notes
Pro Tips: Use fresh ginger for best flavor. Maintain oil temperature at 350°F for perfect crispiness. For extra heat, add more red pepper flakes. Storage: Refrigerate up to 4 days. Reheat in oven at 350°F for 10-12 minutes to restore crispiness. Substitutions: Can use chicken breast (reduce cooking time), rice flour for gluten-free, or air fry at 400°F for 12-15 minutes.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1
- Calories: 420
- Sugar: 12g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 165mg
Keywords: spicy ginger chicken, best spicy ginger chicken recipe, easy chicken recipe, asian chicken, ginger chicken stir fry, crispy chicken, 30 minute meals, weeknight dinner