Easy Ginger Chicken (30 Minutes)

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.

5 from 9 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Chinese

Servings

Calories per serving 564 kcal

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

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
½ cup chicken stock low-sodium

Instructions

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

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