Garlic Ginger Chicken

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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!

Garlic Ginger Chicken

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).

Garlic Ginger Chicken

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.

Garlic Ginger Chicken

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.

Garlic Ginger Chicken

Now Let’s Get Cookin’!


Garlic Ginger Chicken

A quick crispy chicken in a flavor packed and glossy sauce
Course Dinner, Main Course
Cuisine American, Chinese
Keyword Chicken, chinese fakeaway, chinese food, crispy chicken, Garlic, ginger
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6


  • 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.

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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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9 thoughts on “Garlic Ginger Chicken

  1. I can’t eat rice, so your chow mein suggestion is perfect for me. Do you just use the noodles or a whole Chow mein recipe? Thanks!

  2. janbishop9 – Hi, I am a semi-retired Dental Hygienist who decided to follow her passion of family history, photos and stories. I created Deja Vu Photo Curating in June 2022, where I help busy people save and share their photos. I have 8 adult children, and 9 almost 10 grandchildren. When I am not scanning photos, I am traveling to see them. I love to travel, read and shop.
    janbishop9 says:

    That looks so yummy! I am definitely going to try it.

  3. This looks much better than in Chinese restaurants, I just loooooove the taste of garlic with chicken. I wonder if it would be possible to make this with fresh ginger?

    1. You could definitely add fresh ginger instead. Not everyone has that on hand so I tried to make it more accessible that way. But you can always sub out dried for freshv

  4. I’m licking my lips at the thought of this recipe Estelle. It’s now on my must make list for this week.
    Thank you for sharing your garlic ginger chicken recipe at Create, Bake, Grow & Gather this week. I’m delighted to be featuring it at tonight’s party and pinning too.

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