Best 4 Ginger Batter Chicken Recipes
Tantalize your taste buds with a culinary expedition to the Orient with our Ginger Batter Chicken extravaganza! This delectable dish bursts with vibrant flavors, blending the sweet heat of ginger with the savory richness of chicken. Each bite promises an explosion of taste, as the crispy, golden-brown batter envelops the tender, succulent chicken, creating a harmonious symphony of textures. Dive into the diverse realm of ginger-infused recipes showcased in this article, ranging from the classic Ginger Batter Chicken to the tantalizing Ginger-Soy Chicken Wings and the refreshing Ginger Chicken Salad. Let your taste buds embark on a journey of discovery, savoring the unique nuances and culinary artistry of each dish.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN WITH GINGER
You can also serve this Asian dish over Chinese noodles or steamed rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Soak ginger in cold water 10 minutes; drain.
- Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
- In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.
Nutrition Facts : Calories 327 g, Fat 9 g, Protein 41 g
PAM'S GINGERALE CHICKEN
This is my Mom's creation, and it's so tastey I thought I'd share it with the rest of the world. Hope you enjoy it as much as we do!
Provided by MamaBaker
Categories Chicken Breast
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a frying pan and add chicken. Cook until the chicken starts to brown. Add worcestershire sauce and green onion, and stir. Gradually add gingerale, letting it boil down and brown further. Serve with rice or potatoes and your favorite veggies.
Nutrition Facts : Calories 393.4, Fat 20.3, SaturatedFat 4.8, Cholesterol 92.8, Sodium 274.8, Carbohydrate 21.3, Fiber 0.7, Sugar 18.3, Protein 30.7
DEB'S GENERAL TSO'S CHICKEN
A traditional Chinese favorite, you'll enjoy the spicy sweet soy sauce with ginger and garlic flavors, ingredients that make this dish so addictive. This is a true General's chicken recipe which requires frying the chicken twice to give it that extra crispiness. The cornstarch batter gives the chicken a light coating. Don't scrimp or replace the ingredients or you might be disappointed. If you are on a busy schedule, you can cut down the time considerably by making and refrigerating the sauce and chicken up to 3 days; and doing the second stage of frying the chicken later. Serve with rice or noodles tossed with lightly steamed fresh vegetables of your choice, such as broccoli, zucchini, squash, and green onions.
Provided by Deb K
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the frying oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Beat the eggs in a mixing bowl until smooth. Mix in the 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. Mix in the chicken until evenly coated in the batter.
- In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
- Meanwhile, combine the sugar, white vinegar, rice vinegar, sherry, soy sauce, and garlic in a small saucepan. Bring to a boil over medium-high heat. Stir constantly until the sugar has dissolved and the sauce thickens to the consistency of light pancake syrup, about 3 minutes. Remove from the heat and keep warm.
- Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Stir in the dried chiles and ginger; cook and stir until the ginger begins to brown, about 30 seconds. Remove the chiles and ginger from the wok and stir them into the sauce. Place the fried chicken cubes into the wok and cook until very crispy and dark golden brown. Serve the chicken with the sauce.
Nutrition Facts : Calories 828.8 calories, Carbohydrate 91.9 g, Cholesterol 189.3 mg, Fat 37.3 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 6.4 g, Sodium 688.7 mg, Sugar 50.4 g
PF CHANGS CRISPY HONEY CHICKEN (COPYCAT)
This recipe is all over the web, and it is usually touted as the PF Chang's recipe. I don't know if it the same, as the waiter told me the chicken was lightly breaded in potato flour. So I might try it that way too. Also, I have not tried this yet, but I am OBSESSED with their lunch bowl of Crispy Honey Chicken, so I had to go searching for a recipe! Serve over brown rice, white rice or crispy noodles! We like brown rice best!!! Cook time is my best guess!
Provided by SarahBeth
Categories One Dish Meal
Time 2h20m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 21
Steps:
- To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.
- Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.
- To finish the sauce, heat it in sauce pan, bring to a boil. Mix cornstarch and water to make a slurry. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.
- Heat 2 more tablespoons of oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.
Tips:
- Use fresh ginger: Fresh ginger has a more intense flavor than ground ginger, so it's best to use it whenever possible. If you don't have fresh ginger, you can use 1 tablespoon of ground ginger instead.
- Don't overcook the chicken: Chicken is a delicate meat, so it's important to not overcook it. Cook the chicken until it is cooked through, but still juicy.
- Serve with your favorite dipping sauce: Ginger batter chicken is delicious on its own, but it's even better when served with your favorite dipping sauce. Some popular choices include soy sauce, sweet and sour sauce, and orange sauce.
- Make it ahead of time: Ginger batter chicken can be made ahead of time and reheated when you're ready to serve it. This makes it a great option for busy weeknights.
Conclusion:
Ginger batter chicken is a delicious and easy-to-make dish that is perfect for any occasion. The combination of the crispy ginger batter and the tender chicken is sure to please everyone. So next time you're looking for a new chicken recipe, give ginger batter chicken a try. You won't be disappointed!
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