Ginger Chicken
Crispy and crunchy with an irresistible sauce, this Ginger Chicken features a variety of seasonings that make this recipe really stand out. Member’s Mark™ Organic Ginger lends a punchy taste while Member’s Mark™ Crushed Red Pepper Flakes add some (not too fiery) heat!
If you’ve never fried anything before, it can be a little intimidating. Let us walk you through the steps so you can end up with perfectly crispy chicken strips!
Tips for Frying Chicken
1. Use a Proper Breading Technique
- Dry-Wet-Dry Method:
- Dredge chicken in seasoned flour (flour + spices).
- Dip into beaten eggs or buttermilk.
- Coat with seasoned flour, breadcrumbs, or panko for extra crunch.
2. Maintain the Right Oil Temperature
- Heat oil to 350-375°F (175-190°C) for crispy results.
- Use vegetable, canola, or peanut oil for high smoke points.
- If the oil is too hot, the outside burns before the inside cooks. Too cold, and the chicken absorbs oil and gets greasy.
3. Fry in Batches
- Don’t overcrowd the pan—this lowers the oil temperature.
- Fry for 4-6 minutes until golden brown and the internal temp reaches 165°F (75°C).
4. Drain Properly
- Remove chicken with a slotted spoon or tongs.
- Place on a wire rack over a baking sheet (better than paper towels, which can make them soggy).
5. Keep Warm & Serve
- Keep cooked strips in a 200°F (90°C) oven while frying the rest.
- Serve with your favorite dipping sauces!
Want extra crunch? Double dip in the wet and dry coatings before frying!
What to Serve with Ginger Chicken
Ginger chicken pairs well with a variety of sides that complement its savory, slightly spicy, and aromatic flavors. Here are some great options:
Carbs & Grains:
Steamed Jasmine Rice – A simple, fragrant base to soak up the sauce.
Fried Rice – Adds extra flavor with eggs, veggies, and soy sauce.
Garlic Noodles – Tossed in a light soy-garlic sauce for a delicious pairing.
Mashed Sweet Potatoes – Balances the ginger’s zing with natural sweetness.
Vegetables & Salads:
Stir-Fried Vegetables – Bell peppers, carrots, and snap peas in a light soy glaze.
Asian Slaw – Cabbage, carrots, and sesame dressing for a fresh crunch.
Cucumber Salad – Tossed with rice vinegar and sesame seeds for a refreshing side.
Ginger Chicken
Ingredients
For the Chicken
- 1½ lb Chicken breast, boneless and skinless and cut into thin, long strips
- 2 large Eggs
- Vegetable oil for frying
- 1 tbsp Sesame seeds
- 2 Green onions, chopped
For the Breading
- ¾ cup All-purpose flour
- 2 tbsp Cornstarch
- 1 tsp Member’s Mark™ Organic Granulated Onion
- 1 tsp Member’s Mark™ Organic Ground Ginger
- 1 tsp Member’s Mark™ Spanish Style Paprika
- 1 tsp Member’s Mark™ Sea Salt, or to taste
- ½ tsp Member’s Mark™ Coarse Black Pepper, or to taste
For the Sauce
- ½ tsp Member’s Mark™ Crushed Red Pepper Flakes
- 2 tbsp Member’s Mark™ Bee Proud Pure Honey
- ½ cup Soy sauce, low sodium
- 1 tbsp Sriracha sauce
- 1 tsp Fresh ginger, minced
- 2 cloves Garlic, minced
- ½ tsp Member’s Mark™ Coarse Black Pepper
Instructions
- Whisk the eggs in a shallow plate. In another shallow plate whisk together all the breading ingredients.
- Dip the chicken pieces in the egg wash then dredge them through the flour and make sure each piece is fully coated in flour.
- Fill a Dutch oven or a deep frying pan with vegetable oil, about 11⁄2 inches deep and heat. When the oil is hot, ideal temperature is around 350°F (180°C), add chicken to the pan, a few at a time, and fry it for about 3 or 4 minutes until it's golden brown. Make sure the chicken is cooked inside. Repeat this until all the chicken is fried.
- To make the sauce whisk all the sauce ingredients together in a small bowl.
- Drizzle the sauce over the chicken and give them a good toss. Sprinkle with sesame seeds and green onions, if preferred.
