Garlic Ginger Chicken Recipe

If you didn’t already guess from the picture, here is another amazing Chinese recipe, garlic ginger chicken. Just like the name says, this dish gets a lot of its flavor from fresh garlic and ginger. The chicken bits are coated with a batter and then fried in the deep fryer until crispy. The sauce is very simple, just basically rice wine, soy sauce and sugar. If you want to add a little heat to this dish, you can add some dried red pepper flakes. This is a very easy recipe that takes little time to prepare. Enjoy.

1lb boneless skinless chicken breasts (cut into 1” chunks)
4 tablespoons rice wine
1 tablespoon soy sauce
1 egg
1/3 cup cornstarch
6 garlic cloves (minced)
4 tablespoons fresh ginger (minced)
6 tablespoons soy sauce
6 tablespoons rice wine
3 teaspoons sugar
1 bunch green onions (sliced)

Cooking Instructions:
Step 1: Add chicken bits to a large bowl. Add soy sauce and rice wine. Marinate for 30 minutes. Add in the egg and cornstarch, stir and blend until the chicken pieces are coated with a batter.
Step 2: Heat oil in a deep fryer for 375 degrees. Fry chicken in batches for 4-5 minutes or until golden brown a crispy. Drain on paper towels.
Step 3: Add a couple tablespoons of oil to your wok or frying pan. Add garlic and ginger and stir fry for 15 seconds. Add soy sauce, rice wine and sugar. Stir and bring to a boil. Coat chicken bits with the sauce, top with green onions and serve.
(Makes 2 Servings)


10 Responses to “Garlic Ginger Chicken Recipe”

  1. Memoria — March 3, 2010 @ 8:56 pm

    Another fantastic-looking Chinese recipe that I must bookmark. Thank you!

  2. Bobby — March 3, 2010 @ 8:58 pm

    Memoria – Thanks!! It was so good.

  3. Sook @ My Fabulous Recipes — March 3, 2010 @ 9:36 pm

    I LOVE all of your Chinese style recipes. I’ve tried many of them and all of them were very good. I already bookmarked this. Thank you!

  4. Chris — March 8, 2010 @ 5:51 am

    Your site is great, it’s put me on a chinese bender. I’ve made a couple of them so far and they have all turned out great. Keep up the good work!

  5. t-pot — March 21, 2010 @ 2:19 pm

    I made this for some friends a few days ago, and they were very impressed. One of my friends bookmarked your site because of this chicken 😀

    Since I don’t have a deep fryer, I put some oil in my skillet and fried the chicken in it, which I have done for all the other fried chicken and beef recipes I have tried from this site.

    I must also say that this is probably the most delicious dish I have ever prepared in my life. Thanks!

  6. Janet N — March 16, 2011 @ 11:41 pm

    OMG!!! My hubby & I love it. Its really good…Thanks for sharing. Will try your other recipes

  7. Mashezia — April 19, 2011 @ 4:05 pm

    Is there a difference between rice wine and rice wine vinegar? Could you use rice wine vinegar in this recipe?

  8. Bobby — April 21, 2011 @ 4:08 pm

    Mashezia- No they are no the same thing. If you can’t find rice white, you can use white wine.

  9. anjelina — June 13, 2011 @ 6:14 pm

    Ginger Chicken simply looking awesome and delicious.

  10. Glenn — June 8, 2012 @ 9:16 am

    Great dish! I prefer rice wine vinegar (no alcohol) to white rice wine (alcohol) simply because my favorite Chinese restaurants do it that way. Some really great options I like to use: Add in a few dried chile pods when you stir fry the garlic – I like to use “Chile de Arbol” pods available in most Mexican or international groceries – also, lightly toast a little sesame seeds in a dry non stick pan and add them into the sauce at the end – or some cashews or peanuts. any or all of these are great. Also, being diabetic, I use 1 or 2 packets of splenda in place of the sugar, doesn’t affect the taste at all…

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