ELIZE’S GINGER CHICKEN
“This ginger chicken recipe will remind you of a delicious dish from your favourite Chinese restaurant. The key to a tasty ginger chicken dish is fresh ginger; and lots of it.”
- 500 g chicken breasts, boneless and skinless and cut into thin long strips
- 2 eggs
- vegetable oil, for frying
- sesame seeds, optional
- green onions, chopped, optional
- Chicken breading:
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoons garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- Sauce:
- ½ teaspoon red pepper flakes
- 2 tablespoons honey
- ½ cup soy sauce
- 1 tablespoon sriracha sauce/hot Nando’s sauce
- 1 teaspoon fresh ginger, minced
- 3 cloves garlic, minced
- ½ teaspoon pepper
Whisk eggs in a shallow dish to make egg wash. In another shallow dish, whisk together breading ingredients. Dip chicken pieces in egg wash then dredge them through flour and make sure each piece is fully coated in flour. Fill a wok or a deep frying pan with vegetable oil, about 38 mm deep, and heat oil. When oil is hot, add chicken to pan, a few at a time, and fry it for about 3 – 4 minutes until golden brown; make sure chicken is cooked inside. Repeat this until all chicken is fried.
To make sauce, whisk all sauce ingredients together in a small bowl.
Drizzle sauce over the chicken. Sprinkle with sesame seeds and green onions (optional).
Recipe and photo: Elize de Kock
