Quick & Easy Ginger Chicken

Crispy fried chicken coated in the best sticky, sweet, ginger sauce. This quick and easy ginger chicken is made with simple ingredients and ready in 30 minutes! It's restaurant quality and it'll save you money on Chinese takeout. I also share how to air fry the chicken in the Notes section below.

5 from 6 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 or with chicken breast
¼ cup vegetable oil or any neutral oil for frying
⅓ cup cornstarch or sub with potato starch for coating chicken
1 green onion finely chopped (optional for garnish)
½ teaspoon sesame seeds toasted (optional for garnish)

Chicken seasoning

2 teaspoon regular soy sauce
1 teaspoon ginger peeled & grated
¼ teaspoon white pepper or black pepper

Sauce

3 cloves garlic minced
2 tablespoon brown sugar or honey, coconut sugar or white sugar
2 tablespoon regular soy sauce
2 tablespoon hoisin sauce
1 tablespoon ginger peeled & grated
2 teaspoon sesame oil toasted
1 teaspoon Shaoxing wine or Dry sherry wine or chicken broth
1 tablespoon cornstarch or sub with potato starch
1 teaspoon red chili flakes optional for a spicy kick
½ cup chicken stock low-sodium kind

Instructions

In a small bowl, combine sauce ingredients. Set aside.
Dice chicken thighs into 1.5-inch cubes. Transfer diced chicken pieces into a large bowl. Then mix in the Chicken seasoning ingredients as listed above.
Add cornstarch over the diced chicken and toss with tongs until each piece of chicken is evenly coated.
Heat vegetable oil in a large pan on medium-high heat. Fry chicken in small batches until golden brown and crispy, about 7-9 minutes in total. The internal temperature of cooked chicken should be 165 degrees F with a digital thermometer or until juices run clear. Remove and transfer fried rice on a wire rack or on a paper-towel lined plate. Discard any excess oil in the pan.
Reduce to medium heat, pour prepared sauce into pan. Simmer to thicken.
Once sauce has thickened, toss in cooked chicken. Remove off heat. Garnish with green onions and sesame seeds and enjoy!

Notes

To air fry the coated chicken:

Lightly spray air fryer basket with neutral oil.
Place coated chicken in a single layer. Do not overlap. You may need to air fry in batches depending on the size of your air fryer.
Lightly spray oil over the chicken.
Air fry at 400 degrees F for 10-14 minutes until golden brown, crispy and the internal temperature is 165 F with a digital thermometer (or until juices run clear).

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