This easy ginger chicken recipe is a 30-minute dinner main packed with bold flavor. Crispy fried chicken pieces are tossed in a sticky, sweet, and intensely gingery sauce for a comforting weeknight meal that's quick to make and better than takeout.
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This crispy ginger chicken recipe brings back the sweet and savory takeout lunch I looked forward to during my old office days. The secret to recreating that irresistible crunch at home is controlling the frying process. Overcrowding the pan causes the chicken to steam instead of fry, so work in small batches to create a beautifully crisp exterior while keeping the meat tender and juicy.
Why My Recipe Works
- Crispy coating: A starch-based coating locks in moisture, creating a crunchy exterior while keeping the chicken tender.
- Bold aromatics: Finely grated ginger and aromatics infuse the sauce with intense flavor without any harsh bits.
- Perfect glaze: A reduced sticky sauce clings to every piece without making the chicken soggy.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
Chicken & Coating
- Boneless Skinless Chicken Thighs: Provide a tender, juicy texture and hold up well to frying. (Sub: Chicken breasts)
- Vegetable Oil: Neutral oil with a high smoke point. (Sub: Avocado or canola oil)
- Cornstarch: Creates a golden, crispy coating. Avoid tapioca starch, which can make pieces stick together. (Sub: Potato starch)
- Green Onion: Thinly slice.
- Toasted Sesame Seeds: Add nuttiness. (Sub: Raw sesame seeds toasted in a dry pan)
Chicken Seasoning
- Regular Soy Sauce: Adds savory umami flavor to the chicken. (Sub: Light or low-sodium soy sauce)
- Fresh Ginger: Finely grate.
- White Pepper: Adds mild heat. (Sub: Black pepper)
Stir-Fry Sauce
- Garlic: Finely mince. (Sub: Jarred minced garlic)
- Brown Sugar: Firmly pack when measuring.
- Regular Soy Sauce: Adds depth and color. (Sub: Light or low-sodium soy sauce)
- Hoisin Sauce: Adds a thick, sweet, savory flavor that helps create a rich, glossy glaze.
- Fresh Ginger: Finely grate. Do not use ginger powder.
- Sesame Oil: Use toasted sesame oil.
- Shaoxing Wine: Adds authentic takeout-style flavor. (Sub: Dry sherry)
- Cornstarch: Thickens the sauce. (Sub: Potato starch)
- Red Pepper Flakes: Add to taste if you prefer less spice. (Sub: Gochugaru)
- Chicken Broth: Use low-sodium chicken broth to control the salinity. (Sub: Cold water)
Note: These ingredients are typically available at most Asian grocery stores or you can check online.
Instructions
Below are step-by-step instructions on how to make ginger chicken:
- Combine the sauce: Whisk together the stir-fry sauce ingredients listed above in a small bowl until the sugar has dissolved and set aside.
- Season the Chicken: Dice chicken thighs into 1 1⁄2-inch cubes and transfer to a large bowl. Add soy sauce, fresh ginger, and white pepper, then toss until evenly seasoned.
- Coat with Starch: Sprinkle cornstarch over the seasoned chicken and toss with tongs until each piece is evenly coated.
- Fry the Chicken: Heat vegetable oil in a large pan over medium-high heat. Fry the chicken in small batches until golden brown and crispy, flipping halfway, about 6-7 minutes in total. Transfer to a wire rack and set aside. Discard any excess oil from the pan.
- Simmer the Glaze: Reduce the heat to medium, pour the prepared sauce into the same pan, and simmer until it thickens into a glossy glaze.
- Toss and Garnish: Add the cooked chicken to the thickened sauce and toss until every piece is evenly coated. Remove from heat and sprinkle with sliced green onions and toasted sesame seeds.
Expert Tips
- Do not pat the chicken dry; the surface moisture helps the starch adhere properly.
- Starch the meat immediately before frying so the coating stays completely dry and crisp.
- Test the oil with chopsticks before frying; steady bubbles indicate it is ready.
- Separate the chicken pieces immediately after adding them to the hot pan to prevent sticking.
- Avoid moving the chicken constantly while frying to protect the crispy coating.
Variations
- Gluten-Free Version: Replace regular soy sauce with low-sodium tamari or coconut aminos. Use a certified gluten-free hoisin sauce and ensure your Shaoxing wine is gluten-free, or substitute with dry sherry.
- Vegetarian Version: Swap the chicken thighs for pressed, extra-firm tofu cut into cubes. Replace chicken broth with cold water or a light vegetable broth.
- Air-Fryer Version: Arrange the starch-coated chicken pieces in a single layer in the air fryer basket, and lightly spray with cooking spray. Cook at 400°F (204°C) for 12-15 minutes until crisp. No flipping is required.
Pairing Suggestions
This Chinese ginger chicken pairs well with:
- Steamed Jasmine Rice: Absorbs the sticky ginger sauce while keeping the flavors balanced.
- Garlic Gai Lan: Adds a crisp, slightly bitter vegetable contrast that balances the sweet and savory glaze.
- Crispy Crab Rangoon: Provides a savory, crunchy starter for a takeout-style meal.
Storage & Reheating
- Refrigerator Storage: Store leftovers in an airtight container for up to 4 days.
- Freezer & Thawing: Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
- Reheating Methods: Microwave on medium power for 1-2 minutes until heated through, or air fry at 350°F (177°C) for 5 minutes to restore crispness.
FAQ
Why did my fried chicken turn out soggy?
Overcrowding the pan lowers the oil temperature and causes the chicken to steam instead of crisp. Fry in small batches with space between pieces to keep the oil hot and create a crispy coating.
How do I fix a stir-fry sauce that is too thick?
Whisk in 1 tablespoon of cold chicken broth or water at a time while the pan is over medium heat. This loosens the sauce without thinning out the glossy glaze.
Why is the cornstarch coating falling off my chicken?
The chicken may have been too dry before coating. Leave some natural surface moisture on the chicken so the cornstarch can adhere and create a crisp crust when fried.
📖 Recipe
30-min. Easy Ginger Chicken
This easy ginger chicken recipe is a 30-minute dinner packed with bold flavor. Crispy fried chicken pieces are tossed in a sticky, sweet, and intensely gingery sauce for a comforting weeknight meal that's quick to make and better than takeout.
Ingredients
- 1 lb skinless boneless chicken thighs
- ¼ cup vegetable oil or any neutral oil
- ⅓ cup cornstarch
- 1 green onion finely chopped
- ½ teaspoon sesame seeds toasted kind
Chicken Seasoning:
- 2 teaspoon regular soy sauce or light soy sauce
- 1 teaspoon ginger grated
- ¼ teaspoon white pepper or black pepper
Stir-Fry Sauce:
- 3 garlic cloves minced
- 2 tablespoon brown sugar
- 2 tablespoon regular soy sauce or light soy sauce
- 2 tablespoon hoisin sauce
- 1 tablespoon ginger grated
- 2 teaspoon sesame oil toasted
- 1 teaspoon Shaoxing wine or dry sherry
- 1 tablespoon cornstarch
- 1 teaspoon red chili flakes optional
- ½ cup chicken stock low-sodium
Instructions
- Whisk together the stir-fry sauce ingredients listed above in a small bowl until the sugar has dissolved and set aside.
- Dice chicken thighs into 1 1⁄2-inch cubes and transfer to a large bowl. Add soy sauce, fresh ginger, and white pepper, then toss until evenly seasoned.
- Sprinkle cornstarch over the seasoned chicken and toss with tongs until each piece is evenly coated.
- Heat vegetable oil in a large pan over medium-high heat. Fry the chicken in small batches until golden brown and crispy, flipping halfway, about 6-7 minutes in total. Transfer to a wire rack and set aside. Discard any excess oil from the pan.
- Reduce the heat to medium, pour the prepared sauce into the same pan, and simmer until it thickens into a glossy glaze.
- Add the cooked chicken to the thickened sauce and toss until every piece is evenly coated. Remove from heat and sprinkle with sliced green onions and toasted sesame seeds.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 564kcal | Carbohydrates: 30g | Protein: 33g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 179mg | Sodium: 1279mg | Potassium: 522mg | Fiber: 1g | Sugar: 12g | Vitamin A: 381IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg
Laarni F
Thank you for the recipe! My family loves it, it tastes just like the restaurant! I reduced the brown sugar by just a little bit and it was still good. Thanks again!
Christie Lai
Thank you so much for making my recipe and for this 5-star review, Larrni! Happy you enjoyed it and thanks for sharing that with us - I'm sure many will find it helpful.
Wilma Uijterlinde
Can’t believe I just made “the Best Ginger Chicken I ever tasted” !!!
This recipe will go for sure in my binder for the next time 😋Thank you so much !!
Christie Lai
Haha! I loved reading this. Thank you so much for making my recipe and for leaving this positive review, Wilma! Glad it's going into the recipe binder!
Marjorie Jackson
Loved it!m
Christie Lai
Thank you so much for the kind and positive review! So glad you enjoyed it!
Manon Sheiman
I've been studying the recipe for about an hour, and I am eager to make it along with others you have listed here such as orange chicken, but it is so difficult to try to get past the ads and to find the X to get them out of the way of the print that I am completely flummoxed and frustrated.
I would love to pay for the recipes in order to get a clean recipe sheet without ads covering the page. Is there a way to do that, or do you have a cookbook I can purchase?
Please and thank you very much!
Christie Lai
Hi Manon, sorry to hear that you're experiencing difficulties with the ads. I would suggesting clicking "Jump to Recipe" and then click "Print recipe" (the green button under the recipe description) for an Ad-less version. Hope this helps!
Nina
Excellent, delicious. Good instructions!
Christie Lai
Yay! So happy to read this, Nina. Thank you so much for making it and sharing your positive experience here!
Liz from Canada
I'm rating this recipe a 10, out of 5!
I made this for dinner tonight, and all I can say is WOW!!
It was fun to prepare and so delicious to eat.
I served it over white and wild rice.
I had NO idea cornstarch could make chicken THIS tender.
No. Idea.
Thank YOU for this great recipe.
I'll have to try them all. lol..
Christie Lai
I am soooo thrilled to hear this! Glad it worked out well and I appreciate the raving review. Happy to hear it was fun to prepare and delicious. Cornstarch is really a wonder when it comes to tenderizing meat 🙂 I hope you enjoy the rest of my recipes 🙂
Liz from Canada
Because of your tip💡 on cornstarch, now I just used it on pork🥩.
WOW! What a find🕵️♀️.
Soon, I plan on making👨🍳 ginger fried beef🥩, yum!
Believe it or not, it's a 🇨🇦 "thing", but more specifically in British Columbia and Alberta provinces.
It's insanely good🤪😜😂.
克里斯蒂，再次感谢你提供的这份美妙的食谱和令人惊叹的配料提示。❣️
Christie Lai
I am so glad my cornstarch trick worked well and have fun making ginger beef! I've had ginger beef many times in Toronto (I agree, it's deliciously addictive!) and I will be creating a recipe for it soon in the future.
Jd
How I'd wish I can make all of your recipes
Indy
Just tried this and it was fantastic. Really tasty, and yes, it's beats a takeaway!!
Christie Lai
Thanks so much for making my recipe and for the positive review, Indy 🙂 So glad it beats takeaway! Have a fantastic day 🙂
Margaret
An amazing recipe. So simple. Flavor out of this world. Air fried the chicken as recipe option instructs- so tender and crispy! A must try
christieathome
Thanks so much for making my recipe, Margaret! So happy the flavor was out of this world! Also happy to read that the air frying option worked out well 🙂