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This homemade Ginger Chicken is amazingly easy to make right at home, with a delicious spicy ginger sauce. You might like it more than the restaurant version.
- 1 ½ lb chicken breast boneless and skinless and cut into thin long strips
- 2 large eggs
- vegetable oil for frying
- 1 tbsp sesame seeds optional
- 2 green onions chopped, optional
For chicken breading
- ¾ cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp smoked paprika
- 1 tsp salt or to taste
- ½ tsp pepper or to taste
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 1 1/2 inches deep and heat. When the oil is hot, 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. Sprinkle with sesame seeds and green onions if preferred.
- Storage: I usually just store leftovers in an airtight container in the fridge. It should last 3 to 4 days.
- Freezing: Store it in airtight containers or freezer bags in the freezer for 3 to 4 months. Thaw in the fridge overnight then reheat in the microwave. The chicken will be a big soggy so if you want to keep it crispy, store the sauce separately from the chicken.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 1serving | Calories: 406kcal | Carbohydrates: 37g | Protein: 44g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 202mg | Sodium: 1971mg | Potassium: 803mg | Fiber: 2g | Sugar: 10g | Vitamin A: 566IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 3mg