Garlic Ginger Chicken
Ingredients
3-4 boneless, skinless chicken breasts, cut into small pieces
4 tablespoons rice wine (Mirin)
1 tablespoon soy sauce
1 egg, lightly beaten
1⁄3 cup cornstarch
6 garlic cloves, minced
4 tablespoons fresh ginger, minced
Oil for frying
1 bunch green onions, sliced
Sauce
6 tablespoons soy sauce
6 tablespoons rice wine (Mirin)
3 teaspoons sugar
1 tablespoon cornstarch
Instructions
1. Place chicken pieces in a large bowl. Add soy sauce and rice wine, let marinate for 30 minutes. Add egg and cornstarch, stir to coat chicken.
2. Heat oil to 375*F in Dutch oven. Fry chicken in batches for 4-5 minutes or until golden brown and crispy. Drain in sieve or on paper towels.
3. Mix sauce ingredients in a small bowl.
4. Add 1-2 tablespoons oil to wok or large skillet and heat over high heat. Add garlic and ginger and cook, stirring, until fragrant, about 15-30 seconds. Add sauce and bring to a boil. Stir in chicken pieces until coated. Top with green onions and serve over rice.
Note: If you’d like to add vegetables, which I did, stir-fry them in the wok or skillet before adding garlic and ginger. Continue the rest of the recipe as described.
Comments
I found this recipe at Blog Chef and it looked pretty tasty. It certainly lives up to its name! The chicken was very gingery and garlicky, and yummy! This isn’t my favorite of the Chinese chicken dishes I’ve posted, but it was a great change and delicious. I’ll remember it when I want to try something different than the usual.
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