If you have been around the blog for a while, you know that I love to make Chinese fakeaway – popular Chinese take-out dishes at home. My family loves a good takeaway but the cost can really start to climb when you want the good stuff and enough to feed the whole family. So I try to recreate some of our favorites at home whenever I can. This recipe for Garlic Ginger Chicken is spot on and going to be a family favorite in no time!
You might notice that I use cornstarch instead of flour to coat the chicken. That’s because you aren’t going for a full on breading on the chicken. Rather you just want to thin layer that can gain a little bit of crunch on the chicken. If you prefer a more complete breading layer, you could go for a more traditional flour, egg, flour dredging process. Furthermore if you wanted that full bread and wanted to speed things up, you could use some frozen chicken nuggets or tenders (just cook as directed on package and then toss with sauce before serving).
In the sauce I also used cornstarch as the thickening agent. It is also what gives the sauce that glossy effect that’s so common with these types of sauces. Again you, can use flour, but it will be a bit cloudy, and it doesn’t always come together as nicely. Other alternatives to cornstarch are rice flour, tapioca flour, or arrowroot flour.
This recipe goes great over a steamed rice (Calrose style). Or you could got for a fried rice (Like this Char Sui Fried Rice). The most recent time that I made this, I served it with some chow mein – which is the favorite for most of our clan.
Now Let’s Get Cookin’!
Garlic Ginger Chicken
- 2 lbs Chicken Tenders cut into thirds
- ½ cup Cornstarch
- 1 tbsp Garlic Powder
- 1 tbsp Ground Ginger
- 3 tbsp Oil
- 3 stalks Green Onion chopped
- 1 tbsp Toasted Sesame Seeds
For the Sauce
- ¾ cup Water
- 1 tbsp Fresh Garlic grated
- 1 tbsp Minced Garlic
- 3 tbsp Soy Sauce
- 3 tbsp Brown Sugar
- 2 tbsp Toasted Sesame Oil
- Add sauce ingredients to small saucepan over medium high heat. Bring just to a bubble and reduce heat to medium low. Let simmer, stirring occasionally.
- In a mixing bowl, combine cornstarch, garlic powder and ginger powder. Add in chunks of chicken and toss to coat.
- In a large saute pan over medium-high heat, add oil. Once hot begin frying chicken in batches. Turn chicken ever 3 minutes until all sides are golden. Remove from pan an cook remaining until all have been fried.
- Reduce heat under saute pan to medium and return all chicken to pan. Pour sauce over chicken and gently toss to coat. Sprinkle with green onions and sesame seeds. Serve immediately, over rice or noodles.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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