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!
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.