Easy Ginger Chicken (30 Minutes)

Name: Easy Ginger Chicken (30 Minutes)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb skinless boneless chicken thighs; 1/4 cup vegetable oil (or any neutral oil); 1/3 cup cornstarch; 1 green onion (finely chopped); 1/2 tsp sesame seeds (toasted kind); 2 tsp regular soy sauce (or light soy sauce); 1 tsp ginger (grated); 1/4 tsp white pepper (or black pepper); 3 garlic cloves (minced); 2 tbsp brown sugar; 2 tbsp regular soy sauce (or light soy sauce); 2 tbsp hoisin sauce; 1 tbsp ginger (grated); 2 tsp sesame oil (toasted); 1 tsp Shaoxing wine (or dry sherry); 1 tbsp cornstarch; 1 tsp red chili flakes; 1/2 cup chicken stock (low-sodium)

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Crispy, juicy chicken pieces coated in a sticky, sweet and savory ginger sauce. This easy ginger chicken recipe is ready in just 30 minutes. I shallow-fry the cornstarch-coated chicken and let the crust set before flipping so it stays crispy.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Variations
Pairing Suggestions
FAQ
More Like This
📖 Recipe

Ginger chicken is a Chinese-inspired takeout-style dish featuring crispy fried chicken tossed in a sweet, savory, and gingery sauce.

This dish brings back memories of my old corporate job, when I treated myself to Chinese takeout every Friday. I always looked forward to the crispy chicken coated in that delicious ginger sauce, so I had to recreate it at home.

When I make this for lunch or dinner, I fry the chicken in small batches to keep the oil hot so the coating stays crispy instead of soggy. I also thicken the sauce before tossing in the chicken to help preserve its crispy texture.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Chicken Thighs: Use boneless, skinless chicken thighs because their higher fat content keeps them juicy during frying. Chicken breast also works but requires a shorter cooking time since it's leaner and more prone to drying out.
Vegetable Oil: Use a neutral oil with a high smoke point for frying, such as vegetable, canola, or refined avocado oil.
Cornstarch: Creates a light, crispy coating on the chicken. Potato starch also works, but avoid tapioca starch because the chicken pieces can stick together.
Toasted Sesame Seeds: Use toasted or roasted sesame seeds for a nutty flavor. If unavailable, toast raw sesame seeds in a dry pan over medium heat until fragrant.
Green Onion

Chicken Seasoning

Regular Soy Sauce: Seasons the chicken. Light soy sauce also works. Use low-sodium soy sauce for less salt.
Fresh Ginger: Adds ginger flavor directly to the chicken. Finely grate so it coats the pieces evenly.
White Pepper: Adds a mild, earthy heat commonly found in Chinese cooking. Black pepper works too but has a sharper flavor.

Sauce

Garlic: Use fresh garlic for the best flavor.
Light Brown Sugar: Balances the salty soy sauce and pungent ginger. Dark brown sugar also works.
Regular Soy Sauce: Adds a savory, salty flavor that balances the sweetness of the sauce. Light soy sauce also works. Use low-sodium soy sauce for less salt.
Hoisin Sauce: Adds a rich, sweet and savory flavor to the ginger sauce.
Fresh Ginger: Gives the sauce its signature pungent ginger flavor. Finely grate for a stronger ginger flavor. Avoid ground ginger because it won't give the sauce the same fresh flavor.
Toasted Sesame Oil: Adds a rich, nutty aroma to the sauce.
Shaoxing Wine: A fermented Chinese rice wine that adds savory depth to the sauce. Dry sherry also works.
Cornstarch: Thickens the sauce so it clings to the crispy chicken. Potato starch also works.
Red Pepper Flakes: Adjust to taste. I prefer gochugaru for milder heat, but Sichuan red pepper flakes also work.
Chicken Stock: Adds a savory base to the sauce. Use low-sodium chicken stock to control the saltiness.

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Use a cooking thermometer to keep the oil at 325-350°F for a crispy, evenly fried coating.
For extra crispiness, press the cornstarch onto the chicken to create rough edges that crisp up during frying.
Coat the chicken just before frying to prevent moisture from making the cornstarch coating soggy.
Shake off loose cornstarch to prevent excess starch from falling into the oil and burning.
Remove browned bits between batches to prevent leftover cornstarch from burning and giving the chicken a bitter taste.
Toss with sauce just before serving to prevent the crispy coating from absorbing moisture and softening.

Instructions

Below are step-by-step instructions on how to make ginger chicken:

Whisking ginger sauce ingredients together in a small bowl.

Combine the sauce: Whisk all the listed sauce ingredients together in a small bowl until the sugar dissolves. Set aside.

Seasoning diced chicken thigh pieces with soy sauce, ginger, and white pepper.

Season the chicken: Dice the chicken thighs into 1.5-inch pieces and transfer to a large bowl. Don't pat them dry; the natural surface moisture helps the cornstarch stick. Add the soy sauce, grated ginger, and white pepper, then toss until evenly seasoned.

Coating seasoned chicken pieces evenly with cornstarch.

Coat with cornstarch: Sprinkle the cornstarch over the seasoned chicken and toss until evenly coated. If any areas remain uncoated, add 1-2 tablespoons more cornstarch as needed.

Shallow-frying cornstarch-coated chicken until golden brown and crispy.

Fry the chicken: Heat vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in a single layer, working in small batches, for about 5-7 minutes per batch. Leave the chicken undisturbed until the bottom is golden and the crust has set before flipping. Cook until both sides are golden and the internal temperature reaches 165°F. Transfer to a wire rack to keep it crispy. Allow the oil to reheat between batches.

Simmering ginger sauce in a pan until thickened and glossy.

Simmer the glaze: Remove any excess oil from the pan and reduce the heat to medium. Whisk the sauce again, pour it into the pan, and simmer until thickened and glossy.

Tossing crispy fried chicken in ginger sauce and garnishing with green onions and sesame seeds.

Toss and garnish: Add the cooked chicken to the thickened sauce and toss until evenly coated. Remove from the heat and sprinkle with sliced green onions and toasted sesame seeds. Serve immediately.

Storage & Reheating

Refrigerator: Store leftover ginger chicken in an airtight container for up to 4 days.
Freezer: Let leftover chicken cool, then transfer it to a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The coating will soften after thawing.
Reheating: Reheat in the microwave in 1-minute intervals, stirring between intervals, or in the oven at 350°F for about 10-15 minutes, until heated through to 165°F.

Variations

Gluten-Free: Use gluten-free soy sauce or tamari, gluten-free hoisin sauce, and dry sherry instead of Shaoxing wine.
Extra Spicy: Add more red pepper flakes to the ginger sauce for extra heat.

Pairing Suggestions

Serve crispy ginger chicken with:

Egg Fried Rice: Fluffy, savory rice complements the sweet and savory ginger chicken.
Garlic Gai Lan: Tender Chinese broccoli balances the rich chicken.
Crab Rangoon: Crunchy, creamy wontons make a delicious appetizer.

FAQ

Can I make ginger chicken in the air fryer?

Yes! Lightly spray the air fryer basket with oil. Arrange the cornstarch-coated chicken in a single layer, working in batches, and spray the chicken with oil. Air fry each batch at 400°F for about 10-14 minutes, without flipping, until golden and crispy and the internal temperature reaches 165°F. Prepare the sauce as directed in the recipe card, then toss with the air-fried chicken. Serve immediately.

Can I make ginger chicken non-spicy?

For a non-spicy version, simply omit the red pepper flakes. The fresh ginger will still add a mild, warming kick without making the sauce spicy.

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